The many uses of the spekboom
Portulacaria afra is an amazing plant indigenous to South Africa. One hectare of spekboom can absorb between four and ten tons of carbon every year.
A spekboom can live up to 200 years and grow as tall as five metres. Spekboom leaves are juicy and full of moisture. It is a favoured food of black rhinos, elephants and kudus. Humans can eat spekboom too – it has a slightly lemony taste.
Spekboom leaves are also used to treat exhaustion, dehydration and heatstroke; to provide relief for blisters; treat a sore throat and mouth infections; used as an antiseptic and to soothe skin ailments such as pimples, rashes, insect stings and sunburn.
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The spekboom flowers are also nectar-rich and provide food for many insects. Spekboom is a water-wise plant needing little maintenance and is suitable for all seasons and weather conditions.
Spekboom, chickpea and tomato salad – by Jacques Erasmus
Ingredients
– 2 x 400-gram cans of chickpeas, drained and rinsed
– 250 grams baby tomatoes
– 2 avocados, peeled, pitted and sliced
– ½ onion, sliced and blanched
– two handfuls spekboom leaves, rinsed
– Maldon salt, to taste.
For the dressing, mix together
– 1/3 cup extra virgin olive oil
– 3 tbs white-wine vinegar
– 1 tbs honey
– 1 tbs smooth mustard
– freshly ground black pepper
– 2 sprigs flat-leaf parsley, roughly chopped.
– Remove the chickpea shells and place in a salad bowl with the tomato, avocado, onion and spekboom leaves and pour over the dressing. Lightly mix and allow to rest for two to three minutes before serving, sprinkled with salt to taste.
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