Gasteria bocolor
nish for savoury biscuits with cream
cheese and they’re also pretty in
summer salads. If you want to do
something really unusual, use the
flowers of Gasterias in salads. The
crunchy blooms have a sweet,
slightly nutty flavour and they’re as
pretty as can be.
The elephant’s food or ‘spekboom’
has edible leaves with a sharp,
fresh flavour. That’s because
they’re packed with vitamin C. Use
them in summer salads. You can
also use spekboom with roasted
meats and they really help to make
the meat tender. Feel free to experiment!
It’s such a shame to let Noem Noem berries go to waste. If you’ve
got too many to eat fresh, you can
make a delicious jelly out of them
that’s a winner when served up
with ice cream or make a syrup
that can be used as a concentrate
for delicious cool drinks. Whole
preserved fruits are also a great
Wild Garlic (Tulbaghia violacea)
Noem Noem (Carissa macrocarpa)
addition to desserts.
Add a dash of difference to meals
with a small serving of pickled
green taaibos seeds (Searsia species, previously Rhus). Although the
seeds are quite difficult to grind,
they also make a really unusual
spice.
Waterblommetjies are a bit of an
acquired taste, but once you’ve got
a liking for them, they’re irresistible. They’re really easy to grow – all
Spekboom (Portulacaria afra)