For cold and moderate climates, this is an INDOOR food forest plant. It won’t survive freezing winters outdoors. But it can live outdoors during non-freezing months.
Botanical name: Portulacaria afra

  • Cold hardiness zones: 10-11, can tolerate brief frosts but is sensitive to prolonged cold.
  • Soil PH: Prefers neutral to slightly acidic soil, but is adaptable to a range of soil types.
  • Watering needs: Drought-tolerant; water sparingly, allowing the soil to dry out between waterings.
  • Food forest layer: Shrub layer.
  • Which parts of the plant are eaten as food: Leaves, which are succulent and edible.
  • Blooming Season: Summer.
  • Harvest season/regularity: Leaves can be harvested year-round as needed.
  • Fruiting age: Rarely flowers or produces fruit.
  • Age of maturity (full size and peak fruiting): Can reach full size in several years but continues to grow slowly.
  • Average mature yield: Not applicable as it rarely fruits; leaf yield depends on plant size and health.
  • Pollination for Fruit: Not applicable.
  • Size at maturity: Can grow up to 8-15 feet tall in ideal conditions.
  • Sun needs: Full sun to partial shade.
  • Preferred habitat: Well-drained soils, rocky outcrops, slopes.
  • Growth rate (vigor): Moderate to slow.
  • Natural reproductive rate (and methods): Propagates easily from cuttings.
  • Propagation method: Stem cuttings or leaves.
  • Average life span: Can live for many decades with proper care.
  • Good companion plants: Compatible with other drought-tolerant plants and succulents.
  • Plant family: Didiereaceae.
  • Taproot: No, it has a fibrous root system.
  • Predators: Susceptible to mealybugs and scale insects.
  • Other common problems/solutions: Root rot in overly moist conditions; well-draining soil is essential.

Notes:

  • Ecological functions/uses: Often used for soil erosion control and as an ornamental plant.
  • Food uses: The leaves are edible and can be used in salads or as a cooked green. They have a sour or tart flavor.
  • Food Flavor/Taste: Tart and slightly lemony.
  • Cautions: No major cautions, but as with any plant, it’s advisable to introduce it slowly into the diet to check for individual allergies or reactions.

Recipes!

Elephant Bush and Sweet Potato Salad

Ingredients:

  • 2 cups Portulacaria afra leaves, thoroughly washed
  • 2 medium sweet potatoes, peeled and diced
  • 1 red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup walnuts, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • A handful of fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized. Let them cool down.
  2. In a large bowl, combine the roasted sweet potatoes, Portulacaria afra leaves, and red onion.
  3. In a small bowl, whisk together the remaining olive oil, honey, and lemon juice to create a dressing. Season with salt and pepper to taste.
  4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
  5. Sprinkle the crumbled feta cheese and chopped walnuts on top. Garnish with fresh parsley.
  6. Serve this salad as a refreshing side dish or as a light main course. It pairs wonderfully with grilled chicken or fish for a more substantial meal.

Crispy Elephant Bush and Mushroom Stir-Fry

Ingredients:

  • 2 cups of Portulacaria afra leaves, thoroughly washed and pat dried
  • 1 cup of mixed mushrooms (such as shiitake, oyster, or button), sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 2 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, can be replaced with additional soy sauce)
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • Sesame seeds and chopped green onions for garnish

Instructions:

  1. Preparation: Ensure the Portulacaria afra leaves are dry to get a nice crispiness when cooked.
  2. Stir-Fry Vegetables: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the bell pepper and carrot, stir-frying for about 2 minutes. Then, add the mushrooms and continue to stir-fry until the vegetables are tender but still crisp.
  3. Cook Elephant Bush: In a separate pan, heat the remaining tablespoon of vegetable oil. Add the Portulacaria afra leaves and fry them until they become slightly crispy, about 2-3 minutes. Season with a little salt.
  4. Add Aromatics: To the stir-fried vegetables, add the minced garlic and grated ginger. Stir-fry for another minute until fragrant.
  5. Combine and Season: Return the crispy Elephant Bush leaves to the pan with the vegetables. Add soy sauce, oyster sauce, and sesame oil. Toss everything together and stir-fry for an additional minute. Adjust seasoning with salt and pepper.
  6. Garnish and Serve: Transfer the stir-fry to a serving dish. Garnish with sesame seeds and chopped green onions. Serve hot, ideally with steamed rice or noodles.

Portulacaria Afra Smoothie Bowl

Ingredients:

  • 1 cup Portulacaria afra leaves, washed and dried
  • 1 ripe banana, frozen
  • 1/2 cup pineapple chunks, frozen
  • 1/2 cup coconut milk or almond milk
  • 1 tablespoon honey or agave syrup (optional, for sweetness)
  • 1/4 teaspoon ground ginger
  • Toppings: Fresh berries, coconut flakes, chia seeds, sliced almonds, and additional Portulacaria afra leaves for garnish

Instructions:

  1. Prepare the Leaves: Blanch the Portulacaria afra leaves in boiling water for about 30 seconds, then plunge them into ice water. This process will soften the leaves and reduce some of their tartness, making them more suitable for the smoothie.
  2. Blend the Smoothie: In a blender, combine the blanched Portulacaria afra leaves, frozen banana, frozen pineapple chunks, coconut milk, and ground ginger. Add honey or agave syrup if you prefer a sweeter taste. Blend until smooth and creamy.
  3. Assemble the Bowl: Pour the smoothie mixture into a bowl. The consistency should be thick enough to hold toppings.
  4. Add Toppings: Garnish your smoothie bowl with fresh berries, coconut flakes, chia seeds, and sliced almonds. For an extra touch, add a few fresh Portulacaria afra leaves as an edible decoration.
  5. Enjoy: Serve immediately with a spoon. Enjoy this nutritious and vibrant smoothie bowl as a refreshing breakfast or a healthy snack.