Ice Plant Vegetable
So named because of its cool frosted look, the ice plant is a unique vegetable that originated in South Africa. Tiny crystalline beads of bladder cells filled with salt water cover its stems and leaves, which not only makes the ice plant a lovely decorative succulent (look how it glistens in the sun!) but renders it a fascinating culinary ingredient.

Crunchy, juicy and with a gentle marine-like salinity, the ice plant is surprisingly versatile as an ingredient. You can eat it raw – the fleshy leaves are great in salads, giving the dish a nice salty crispiness; or steep it in boiling water to make tea. The hardy vegetable retains its crunch even with heat, so feel free to use it in your stir-fries.

As it is mainly made of water, the ice plant is low in calories. What it is high in, though are vitamins A, B and C, mineral salts, and isoflavones – a class of phytochemicals that help protect the body against breast cancer, menopausal symptoms, heart disease and osteoporosis. In short, the ice plant makes a great addition to any diet, whether you are health conscious or not.

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