Glacial Ice Plant

Mesembryanthemum crystallinum, also known as ice plant, is a little-known vegetable plant with a tangy, slightly salty taste. It can be enjoyed raw in salads or quickly cooked. It gets its name from its frosty, decorative appearance. Sow the seeds in March-April for a harvest from July to October.

It originates from South Africa. It belongs to the Aizoaceae family, which includes plants that are highly resistant to drought.

Commonly grown in traditional vegetable gardens, it is now very rare, both in gardens and on market stalls.

It develops slowly to form a beautiful rosette that measures about 30cm (12in) when fully mature. Its leaves are thick and fleshy, covered with tiny water-filled blisters that give it its frosty appearance. It thrives in heat and prefers rich soil that is not too wet but remains moist.

Its texture is crunchy and refreshing, with a slightly acidic and salty taste. In cooking, it can be consumed raw in salads or quickly cooked and served with seafood.

It is worth noting that it is used in cosmetics as it has anti-ageing properties.

Harvest: the ice plant is harvested about 3 months after sowing. Harvesting continues until the first frost. The leaves are harvested one by one, based on their growth and your needs. Cut the outer leaves, leaving the heart of the plant to continue growing and produce new leaves without damage.

Storage: it does not keep well so should be consumed within hours of harvesting.

Gardener's tip: we recommend mulching the soil with thin layers of grass clippings, ideally mixed with dead leaves, once the soil has warmed up. This protective layer helps retain moisture in the soil and reduces weed growth.