Purslane (Portulacaria Afra), or ‘spekboom’ in the Afrikaans language, is a succulent plant, endemic to South Africa’s Eastern Cape province. It has light-green soft leaves and red-colored stems. The leaves can be eaten raw, as pickles, chutney, or jam, or used as an addition to salads or as a salad itself. A peculiar trait of them is that their acidity changes over time of the day. From sunrise to sunset, leaves taste sourer than in the evening when they become less acidic.
Portulacaria Afra is mainly found in semi-desert and bushveld rocky areas in the Succulent Karoo, where it grows prolifically as bushes or short trees and dominates the whole biome.
For pickles of African purslane or spekboom, leaves are mixed with onions and other condiments and taste tremendously well. Unfortunately, these pickles are not available everywhere, but mainly at National Park shops. For more information about the manufacturer of pickles, chutneys, jams, and other spekboom-related products, click here.
Other uses of ‘Spekboom’
- Fresh purslane/spekboom leaves are sucked to quench thirst
- Crushed leaves will provide relief to blisters, rashes, mouth infections, and sore throat, and they are a kind of antiseptic, soothing insect stings and sunburn
- In some areas, the dried stems are used as thatching material for huts
Lessons learned about Portulacaria afra
- It’s a very well-tasting plant that can be eaten raw, as pickles or in salads, and also quenches thirst.
- It can relieve sunburn and insect bites, like rushes from hairy caterpillars.
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