The Sedum genus, commonly known as stonecrops, is a vast group of succulent plants belonging to the Crassulaceae family. This genus includes between 400 and 500 different species, primarily native to the Northern Hemisphere. The edibility of these plants is not universal, varying significantly between individual species and preparation methods. Accurate identification of the specific plant is paramount before considering any part for consumption.
The General Edibility of the Sedum Genus
The edibility of the Sedum genus often relates to its chemical composition, particularly the presence of organic acids. Many stonecrop species contain varying levels of oxalic acid, which gives the leaves a characteristic sour, tart, or acrid flavor. Consuming large raw quantities of certain species can lead to minor gastrointestinal distress or stomach upset.
Historically, Sedum species were used as minor potherbs or survival foods, occasionally incorporated into salads or cooked preparations to add a fresh, tangy element. The concentration of these organic acids can fluctuate, often being highest in mature plants. Edibility across the genus is generally non-toxic in small quantities, but often unpalatable or mildly irritating without proper preparation.
Specific Varieties Confirmed as Safe to Consume
Several species are widely recognized for their culinary use, provided they are correctly identified. Sedum telephium, known as Orpine, has a long history of consumption in Europe. The young leaves are often eaten raw in salads, offering a slightly peppery and tangy flavor, while the roots can be cooked and used as a vegetable, particularly in soups.
Sedum sarmentosum, or Stringy Stonecrop, is noted for having one of the best tastes among edible stonecrops. Its young leaves and stems are consumed raw or cooked and are notably used in Korean cuisine, where the plant (dol namul) is prepared in salads and kimchi. The leaves of Sedum spectabile, or Showy Stonecrop, are also considered edible, though they are somewhat bland and mucilaginous. The young, tender stems and leaves of this variety are best when eaten raw or briefly cooked.
Practical Identification and Culinary Preparation
Distinguishing edible from inedible species requires attention to specific botanical characteristics. While many Sedum species have pink, red, or white flowers, caution exists against consuming yellow-flowered varieties in large amounts, as they are frequently associated with causing stomach upsets. The growth habit is also a clue; for instance, S. sarmentosum is a low-growing, creeping ground cover, while S. spectabile grows in upright clumps.
The optimal time for harvesting most edible stonecrops is in early spring when the leaves and shoots are young and tender, offering the mildest flavor. Tender young leaves are often used raw in salads for their crisp, juicy texture and slight tang. To reduce the acridness and oxalic acid content of mature leaves, blanching or briefly boiling the plant material is effective. Cooked Sedum leaves are commonly added to stir-fries, where their mucilaginous quality can act as a slight thickener.
Toxic Species and Essential Safety Warnings
Despite the edibility of certain varieties, the Sedum genus contains species that are toxic or highly irritant, making misidentification hazardous. Sedum acre, commonly known as Biting Stonecrop, is known to be pungent and acrid, and its consumption can cause significant stomach upset. The sap from this species can also lead to skin irritation in some individuals. Another species to strictly avoid is Sedum rubrotinctum, or Jelly Bean Plant, which is explicitly poisonous.
Due to the extensive hybridization and sheer number of species within the Sedum and related genera, positive identification is absolutely necessary before consumption. Never sample a stonecrop based on general appearance alone, especially in the wild. If accidental ingestion of a plant suspected to be toxic occurs, or if symptoms such as nausea, vomiting, or skin irritation develop, contact a poison control center immediately.