12 Indigeous Herbs You Can Eat

12 Indigenous Flowers That You Can Eat

SPECIALTY DISHES

Have you every considered eating an indigenous herb? Or perhaps flavouring that stew or soup, or making a pesto?

If not, you are missing out! So many of our indigenous plants (which you may well have growing in your garden) are edible. And not just edible, they are so tasty you will wonder why you have never used them before!

Wild Rosemary - Eriocephalus africanus

Don’t let the name fool you into expecting the familiar Mediterranean rosemary flavour you use in the kitchen. Wild rosemary is a distinct indigenous treasure with a much more potent, profile. While the taste is unique, its culinary applications very similar - just use less.

Try finely chopping the leaves to infuse into bread dough or adding a sprig to deepen the flavour of a hearty soup or stew. It is a natural partner for dairy so try incorporating a small amount into a baked macaroni and cheese or marinating cubes of feta in olive oil and wild rosemary for a local twist on a classic snack.

For a refreshing change, add a few sprigs to a summer punch—it works beautifully in both spirited and non-alcoholic drinks.

Wild Garlic - Tulbhagia violacea

It is called 'Society Garlic' for a reason. You get the garlic flavour, but not the garlic breath.

No one is going to be averting their face to avoid those fumes!

I eat this plant at least twice a week! Flowers can be tossed into a salad or used to flavour a vinegar, cream cheese or butter. The leaves can be added to stews, soups or combined with other veggies such as chard. And use the stems, right down to the root, in the same way as a spring onion or shallot.

If you have this herb you know how prolific it is. Rather wondering what to do with those huge clumps - eat it, you will be pleasantly surprised.

Spekboom - Portulacaria afra

While celebrated globally as a carbon-clearing miracle for the atmosphere, Spekboom is equally impressive on the plate.

It is a remarkably resilient grower; the next time you find yourself pruning your garden, bring those succulent leaves into the kitchen instead of the compost heap.

A tip for the home healer is to time your harvest: the leaves are tangier in the morning—perfect for pickles and chutneys—but become noticeably sweeter by late afternoon after a full day in the sun. Use these afternoon pickings to add a crisp crunch to salads, or even make a spekboom ice-cream!

Vrouebossie (Geranium incanum)

This charming, indigenous plant makes for a fabulous, non-invasive ground cover. It serves as a true pollinator magnet, attracting a wide variety of insects to the garden, including seven different types of butterflies.

It is also edible. The young leaves offer a tart, lemony flavour that in wonderful in fresh salads. Be sure to leave the older leaves on the plant, as they tend to be tough and bitter.

The delicate flowers are incredibly versatile and can be tossed into salads, blended into butter or cream cheese, or used to infuse sugars and vinegars with a beautiful, subtle floral note.

Sour Fig - Carpobrotus edulis

Have you ever tasted Sour Fig jam or traditional konfyt? If not, you are truly missing out on a local culinary treat. When the vibrant flowers are cooked in a sugar syrup, they hold their shape beautifully, offering a unique texture quite unlike standard berries.

If you have yet to try making it, it is time to gather some of these blooms from a plant that seems to thrive almost everywhere. Just be sure to harvest away from roadsides or parking lots—you don't want any exhaust pollution making its way into your preserves!

Num num - Carissa species

This remarkable indigenous plant produces a fruit that is absolutely stunning in jams and preserves. Whether you are working with the Large Num-num (Carissa macrocarpa) or the Simple Spined Num-num (Carissa bispinosa), the sweet, aromatic fruit is amazing in the kitchen.

You can enjoy the berries fresh off the bush, or cook them down into a rich, preserve which also pairs exceptionally well with rich, creamy cheeses like a ripe Brie or Camembert, creating an incredible balance of flavours on the cheeseboard.

Wild Mint - Mentha longifolia

This is my favourite mint. It is not quite as spicy as peppermint nor as sweet as spearmint, and has the added bonus of thriving in the sunshine rather than just the shade.

You can use it in any recipe that calls for traditional mint. It makes a classic, sauce for lamb, is lovely in marinades, summer drinks or a rich chocolate mousse. It is also exceptional when paired with fresh, young garden peas.

Keep in mind that, just like all mints, it has a vigorous, spreading habit. If you have a small garden, it is best to contain it in a pot to keep it from taking over your garden beds.

Buchu - Agathosma betulina

You have most likely heard of Buchu Brandy, the famous Cape remedy long regarded as a cure-all, especially in the Cape. But you don't have to drink it as a medicinal brew, you can use this aromatic herb to create a delicious, warming liqueur?

Buchu is also wonderful when brewed as a hot tea and for a true South African twist, try blending it with Rooibos.

It has a minty-fynbos flavour which adds exceptional depth to marinades, infused vinegars, cooking oils, and homemade salad dressings.

Bulrush - Typha capensis

The bulrush is a true survivor's plant and an incredibly resilient food source. Almost every part of this plant is edible, making it a staple of ancestral knowledge when it comes to foraging in the wild.

In the spring, the young stems can be harvested and steamed, offering a delicate flavour and texture remarkably similar to asparagus. As the season progresses, the immature flower spikes can be boiled or roasted much like mielies. Later in the season, the mature flowers produce a golden pollen, which can be collected and used as a highly nutritious, sweet addition to your pantry.

In autumn the starchy rhizomes can be pulled up and used as a root vegetable. They are wonderful when chopped and tossed into a thick soup or stew, or roasted alongside other autumn vegetables. You can also dry and grind the rhizomes into a flour. It is quite heavy, but works well in pancakes, waffles and flatbreads.

African Brown Sage - Salvia africana-lutea

This is one of the most striking sages around, with its unique, attractive foliage and fabulous, rust-coloured flowers.

In the kitchen, you can use it much like traditional culinary sage, though it is best to start with smaller quantities as the flavour is much stronger than common sage. It is an exceptional addition to savoury vegetable dishes and thick, wholesome soups, bringing a deep, earthy warmth to comfort foods.

Rose Scented Geranium - Pelargonium graveolens

This plant is used extensively in commercial flavourings and syrups—often as a clever, cost-effective replacement for expensive roses. But you can easily make your own by infusing the aromatic leaves into sugar or honey for a beautifully scented treat.

There are countless ways to bring this rosy scent into the kitchen. Line a cake tin with the fresh leaves before pouring in the batter for a natural, delicate rose flavour to your baking. You can also steep the leaves in hot milk when making homemade custard or ice cream, or toss a few fresh leaves into your smoothie.

The leaves are a wonderful substitute in Middle Eastern or Turkish dishes whenever a recipe calls for authentic rose water. Just pour boiling water over a handful of leaves and infuse for 15 minutes, or even easier, add a few chopped leaves to the dish towards the end of cooking.

Rooibos - Aspalanthus lineris

While we all know and love rooibos as a comforting cup of tea, there are so many more ways to utilize its unique, earthy sweetness in the kitchen.

It is fabulous in infused oils and vinegars, creating an unusual dressing for salads or a flavourful base to toss your vegetables in just before roasting.

It is also great in marinades—simply steep the leaves for ten minutes or so to release their flavours into your sauces.

For something a little different, try incorporating it into your baking by flavouring breads, cakes, or muffins.

There is truly far more you can do with this incredible plant than simply put it in the teapot!

Proudly South African

Our indigenous landscape is more than just a garden—it’s an untapped pantry, a living pharmacy, and a direct link to the ancestral wisdom of this rich soil.

From the resinous, sun-drenched notes of Wild Rosemary to the earthy comfort of Rooibos and the resilient, life-giving Spekboom, these twelve plants remind us of the incredible abundance growing right outside our doors.

By bringing these herbs into our daily lives and kitchens, we aren't just adding local flavor to our meals. We are reclaiming our heritage, treading lightly on the earth, and celebrating the vibrant, diverse flora that defines our beautiful country.

So step outside, gather with gratitude, and let the spirit of the South African veld transform your home.

ABOUT THE HERBS

Want to know more about the plants in this article? Explore our individual herb articles to discover the history, garden secrets, and healing properties of the herbs featured here.

Wild Rosemary

Rose-scented Pelargonium

Rooibos

Wild Garlic

African Brown Sage

Wild Rosemary

Buchu

Sour Fig

Num Num

Spekboom

Vrouebossie

Wild Mint

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Indigenous Volumes

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