7 Edible Succulents You Can Grow

Most of the time we think of succulents are ornamental plants that are fun to grow as low-maintenance houseplants. We might think of them as desert plants like cactuses, and some gardeners might recognize them as weeds or nice groundcovers. What we rarely do is consider them dinner.

However, there are plenty of succulents that are edible, and some are quite commonly used in their native regions, particularly in Mexico, Central America, and South America. Sometimes it’s the fruit we are looking for. Other times it’s the thick leaves. They can show up in jams and juices, as well as cooked and raw vegetables.

What’s more is that we can grow many of these succulents at home, both to appreciate their beauty, absorb their medicinal values, and eat them as part of our garden-grown diet. If they can’t be planted in the actual garden, many work well in container gardens and make excellent houseplants.

Source: Morag Gamble/Youtube

1. Aloe Vera

Aloe vera is known as a must-have plant for the kitchen, not usually for food but rather to treat burns. The gel inside the leaves has a very soothing effect for burns and bites.

Aloe vera is also edible and considered medicinal for our insides, so much so that it requires some caution when mixed with certain medications and medical conditions. It is known to “clean out” our systems.

Aloe vera is not tasty. It’s usually mixed with fruits and vegetables to make a smoothie or juice.

Source: Epic Gardening/Youtube

2. Dragon Fruit

This is a tropical plant that will not tolerate freezing temperatures and will thrive in heat and humidity. There are three varieties of Hylocereus plants: H. megalanthus (yellow with white flesh), H. undatus (red with white flesh), and H. costaricensis (red with red flesh).

Dragon fruit can be grown in large pots (about 15 gallons or more), and it does best with sandy soil. It is also a climbing plant so will need some sturdy structure to grow on. Dragon fruit will also need plenty of sunlight to fruit well.

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3. Garambullo

A large, tree-like cactus endemic to Mexico, garambullo has edible fruits and flowers, but it (Myrtillocactus geometrizans) is easy enough to find in nurseries. It grows quickly and can reach up to 20 feet.

For most of us, this plant is far too large to be kept indoors (if we are wanting to produce fruit), so it is best for warmer climates (Zone 9 or hotter) and well-suited to xeriscaping in dry climates.

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4. Prickly Pear

There are varieties of prickly pear cacti that can thrive in colder regions, all the up into USDA Zone 4, with serious freezing temperatures. They are easy to cultivate by simply cutting a paddle of an existing plant and rooting it by sticking it in or on the soil.

Not only do these plants have edible fruits (the prickly pear), but they have edible paddles (nopales) as well. Nopales is a popular taco stuffing. In either case, the edible parts have to be stripped of their spikes before consuming them.

Source: EdibleWildFood.com/Youtube

5. Purslane

Often considered a weed, purslane is prolific where it grows, and it can survive both in cold and humid climates. It goes by a lot of names: duckweed, fatweed, hogweed, and more officially Portulaca oleracea.

Purslane is an awesome, plant-based source of Omega-3 fatty acids, and it can be eaten raw or thrown into soups, stews, and stir-fries. It can be cultivated in the garden, but more often, it cultivates itself and you can simply forage it.

Source: Learn Organic Gardening/Youtube

6. Sea Asparagus

Salicornia europaea is a salt-tolerant coastal succulent that can be eaten as a vegetable and has become a natural, plant-based salt substitute (https://www.onegreenplanet.org/wp-admin/post.php?post=1481565029&action=edit). It grows as an annual in Zones 3-9 or as perennial in Zone 10 and 11.

For those who aren’t near marshes or seashores, sea asparagus can be a challenge to cultivate and may require adding salt to the soil. Best to do this somewhere that won’t ruin a valuable garden bed.

Source: Simple Healthy Diet/Youtube

7. Stonecrop

The family of sedum plants is enormous, but there is a red-flowering sedum that grows as a groundcover commonly recognized as stonecrop. These are great to grow in rockeries, along sunny pathways, as garden bed borders, and beneath fruit trees.

Stonecrop grows quickly and is often found growing wild. It can be planted in a pot as well. It is treated much the same as purslane, eaten both fresh or in stir-fries.

No doubt, there are more edible succulents to discover out there, and isn’t always fun to taste or grow something new?

Related Content:

• How to Grow and Plant Succulents
• 7 Things to Know About Xeriscaping: The Art of Designing Gardens with Little to No Irrigation
• 10 Water-Saving Tips for the Garden
• 3 Live Plants to Brighten your Home for the Holidays
• How to Grow and Use Aloe Vera