Sedum, commonly known as stonecrop, represents a diverse group of succulent plants. Many varieties within this genus are edible, offering a unique addition to the culinary landscape. However, careful identification is paramount before consuming any Sedum species.
Understanding Sedum Edibility
The Sedum genus includes hundreds of species, and not all are suitable for consumption. While many are non-toxic, some may have an intensely bitter flavor or induce mild laxative effects if eaten in large quantities. Yellow-flowering sedums, for example, might require cooking due to mild toxicity. Positive identification remains a prerequisite for safe consumption.
Identifying Safe-to-Eat Sedum Varieties
Sedum acre, also called Biting Stonecrop or Goldmoss Stonecrop, has small, blunt, pale green leaves that form a mat-like ground cover up to 3 inches tall. It produces tiny, star-shaped yellow flowers throughout much of the summer. As its name suggests, Sedum acre has a distinct peppery, acrid taste and is often consumed in small amounts due to its strong flavor.
Sedum telephium, known as Orpine or Live-Forever, grows up to 1 foot 8 inches tall with fleshy green or gray-green leaves, sometimes with a red or purple tint. It produces clusters of small, star-shaped flowers in pink, red, or white from July to August. Its leaves have been occasionally used in salads in Europe.
Sedum spectabile, or Showy Stonecrop, grows to about 1 foot 4 inches tall and wide, with alternate, simple, toothed leaves that are usually frosted blue-green. This species is known for its showy pink flowers that bloom in flat clusters from summer until the first frost. Its leaves have a fairly bland flavor.
Harvesting and Culinary Uses
When harvesting Sedum, focus on tender, young leaves and shoots. The best time for harvesting is typically in the spring when new growth emerges. While some varieties can be eaten raw, others, especially yellow-flowering types, may be better cooked to mitigate strong flavors or mild toxicity.
Sedum leaves can be incorporated into a variety of dishes. They add a slightly peppery or tangy note to salads, stir-fries, soups, or can be used as a garnish. Sautéing can also mellow out the bitterness of certain varieties.
Important Safety Precautions
Misidentification poses a significant risk, as some Sedum look-alikes are toxic. For instance, Sedum rubrotinctum, or ‘Jelly Bean plant’, is poisonous and can cause irritation. Always ensure 100% certainty of a plant’s identity before consumption.
Avoid harvesting Sedum from areas exposed to pesticides, herbicides, or other pollutants, such as roadsides where plants can accumulate harmful substances. Even with edible varieties, start by consuming a small quantity to test for individual sensitivities. If there is any doubt about a plant’s identification or safety, do not consume it.