Cape coastal leafy green with lightly textured slightly succulent leaves. Grown by PEDI Agrihub in Phillipi, Cape Town Cooking inspiration Pull the leaves off the stems and wash well. Responds well to dry-frying, stir-frying, blanching, or quick-pickling in lemon and salt. Can be used in salads, soups, stews and stuffing. Combines well with mushroom or baby marrow. About the producer: The PEDI AgriHub’s mission is to connect emerging farmers to markets, and provide the resources and training they need to get there.At present the hub serves a network of just under 50 urban farmers who are drawn from the areas of Khayelitsha, Mitchells Plain, Philippi, Mfuleni and the Bo-Kaap. In partnership with Local WILD (Loubie Rusch), PEDI Agrihub has recently introduced indigenous herbs and vegetables to our garden and market offering.

Local ice plant produced by N'Rougas Farm. Salty-sour crispy leaves. The Arid Bushmanland region’s locally adapted Ice Plant is sourer than the Western Cape Variety. The taste is full bodied, bringing forth the essence of the karoo soil. Cooking inspiration: Crumble and use in place of salt. Serve decoratively with vegetable roasts, hearty salads or meat. Mix with sweet potato chips as a snack. * Notes: the degree of acidity and notes of flavour vary by season.

Produced by N’Rougas Farm where it is locally known as soutbos. The green-grey leaves have a salty, earthy flavour. It is widely used as a culinary herb in arid Australia where it originates from. It has been naturalised by farmers in South Africa as a nutritious livestock drought food. It is available all year round. Cooking inspiration It is typically used to season lamb and also delicious sprinkled over roast veg; it can be tossed into stir fry. * Note: don’t add salt. About the producer: N’Rougas Farm is in the heart of Bushmanland, just South of the Orange River. Here the stars shine bright, the sheep roam freely and an abundance of indigenous edible plants that have adapted to the arid environment flourish. The farm just has begun a new journey. Mother and daughter, 4th and 5th generation of landowners, are partnering with a local family who has worked on the land for three generations. Our purpose is to rejuvenate the soil and the spirit on the land we love, producing predator friendly, much-loved lamb and a range of flavourful and health-rejuvenating indigenous plant foods.

Cape Indigenous leafy green with very juicy slightly salty sour leaves.

 

Grown by PEDI Agrihub in Philippi, Cape Town.

 

Available all year round, although less abundant in summer when the plant produces succulent, salty berries.

 

Cooking inspiration

Pull the leaves from the stems and wash well. Best eaten raw, though can be lightly cooked in tempura style deep frying. Good in a range of salads and salsas. Use whole leaves to hold a topping like tzatziki or humous in canapes.

 

About the producer

The PEDI AgriHub’s mission is to connect emerging farmers to markets, and provide the resources and training they need to get there.At present the hub serves a network of just under 50 urban farmers who are drawn from the areas of Khayelitsha, Mitchells Plain, Philippi, Mfuleni and the Bo-Kaap. In partnership with Local WILD (Loubie Rusch), PEDI Agrihub has recently introduced indigenous herbs and vegetables to our garden and market offering.