Researchers at the University of the Free State have published a study that could change the way small food producers source leafy vegetables. The plant, spekboom (Portulacaria afra), grows on dry, rocky slopes in the Karoo and Eastern Cape and stores more than 93% of its weight in water. That makes it a natural water-saving crop, a quality that matters to farmers and agro-processors who face frequent droughts.
The team tested raw spekboom leaves and leaves that had been baked, stir-fried, steamed or blanched. Cooking made the leaves lighter and softer, but they kept the high moisture and acidity that give them a lemon-like bite. Steaming even raised the vitamin C level compared with raw leaves, meaning the cooked product can match or exceed common leafy greens in nutritional value.
Consumer appetite
In a survey of 120 South Africans, 84% recognised spekboom, yet only 22% had eaten it more than once in the past year. Despite the low familiarity, 79.2% said they would be willing to include it in their diet and 75% would buy it if it were stocked in supermarkets. Price sensitivity was high, 77.5% would consider purchasing spekboom if it cost less than other vegetables.
These figures suggest a clear market gap: a plant that needs little water, can be grown on marginal land, and is ready for commercial processing, yet remains largely unknown to consumers. For small-scale growers and food-processing startups, spekboom could become a low-cost, climate-resilient ingredient for sauces, pickles, relishes and even spice mixes such as dukkah.
“A plant can be sustainable, but if people don’t like the taste and won’t eat it, then it’s no good for solving food security issues,” said Alba du Toit, professor and chair of Innovative Agro-processing for Climate Smart Food Systems at the university. The research therefore pairs culinary development, recipes for spekboom-and-lemon curd, tomato chutney, pickled spekboom and dried spekboom dukkah, with consumer education on health benefits.
South Africa’s food system currently leaves 63.5% of households without enough food, with 17.5% classified as critically undernourished in 2024. A water-wise, nutrient-dense plant like spekboom could help diversify diets and reduce reliance on water-intensive crops. Processing spekboom into shelf-stable products also cuts post-harvest waste and creates new value-adding opportunities for community-based agro-processing units.
For entrepreneurs looking to enter the market, the next steps involve scaling up cultivation, securing supermarket shelf space and developing branding that highlights the plant’s climate and health credentials. The Agri-Business section offers tools such as the Commercial Funding Suite to help small producers access finance for pilot farms and processing equipment.
The study was originally published in Moneyweb and republished here under a Creative Commons licence.
Moneyweb reported that spekboom can grow up to five metres tall on steep, rocky slopes, where its roots help stabilise soil and curb erosion. The shrub also acts as a carbon sink, pulling carbon dioxide from the atmosphere, a benefit that aligns with South Africa’s emissions-reduction targets. Its fleshy leaves retain an average moisture content of over 93%, making the plant a natural water source for both wildlife and people in arid zones. These ecological attributes add a layer of environmental value that goes beyond nutrition, offering growers a crop that supports land restoration while delivering a marketable food product.
Moneyweb noted that only three percent of the 120 respondents knew spekboom was nutritious, yet 82.5 percent said they would be more likely to eat it if they learned more about its health benefits. This gap highlights the power of targeted education campaigns that link the plant’s high vitamin C levels to specific health outcomes. By communicating the scientific findings that steaming boosts vitamin C and that the leaves remain acidic and moisture-rich, producers can build consumer confidence and stimulate demand beyond the initial curiosity phase.
The research team also detailed several preparation methods that could be packaged for commercial use. A spekboom-and-lemon curd, made by blending fresh leaves with lemon juice, eggs, sugar, zest and a touch of cornflour, can be stored in a sterilised jar for up to ten days. Pickled spekboom leaves, combined with red-wine vinegar, honey, olive oil, fennel, mustard, cinnamon and cardamom, are left to mature for seven days before sale. These shelf-stable formats reduce post-harvest loss and create ready-to-use ingredients that small-scale processors can market to supermarkets and food-service outlets.
Moneyweb highlighted that dried spekboom leaves can be ground into a powder and mixed with toasted coriander, cumin, sesame, sunflower seeds, hazelnuts, peanuts, salt and black pepper to form a dukkah seasoning. The acidity of the spekboom balances the richness of the nuts and spices, offering a unique flavour profile that can differentiate South African products in both local and export markets. Such value-added products open avenues for community-based agro-processing units to generate higher margins compared with selling raw leaves alone.
In South Africa, a food-business owner looking to introduce spekboom must navigate the standard food-safety registration process, which requires laboratory testing of microbial load and nutrient composition, followed by approval from the relevant authority. Securing shelf-space in supermarkets typically involves presenting a clear value proposition that includes price competitiveness, proven consumer interest and compliance with labelling regulations. Entrepreneurs should monitor upcoming agricultural extension programmes that may provide technical assistance for cultivating spekboom on marginal land, as well as any government incentives aimed at promoting climate-smart crops.
