Aloe vera (Aloe vera)

Aloe vera is one of only a handful of plants that almost everyone can identify by genus and species.

Most people have never thought of eating it, though.

I have to admit that I never considered eating aloe until I started this project. Ever since I started cruising the grocery store for new species, though, those long spiky leave have been taunting me.

Aloe vera is widely used in cosmetics and skin creams. Growing up, we always had an aloe plant on the kitchen window sill. I remember my mom squeezing out its sticky sap to sooth minor kitchen burns. Hers and mine.

Aloe is a succulent, which means it is adapted to survive in very arid environments. The leaves of a well watered aloe plant swell and become taut. Conversely, they become limp as the plant uses the water stored within its leathery leaves.

Aloe is thought to originate in nothern Africa, but the plant is widely cultivated as an ornamental plant throughout much of the world. As far as I know, it is not widely considered to be a food crop anywhere. In fact, several sources note that aloe should not be used a bulk food. But the gel – the same part used in cosmetics – is considered edible. And there are some very enthusiastic online supporters of aloe as a food.

After getting mine home, I ran stright to the internet to find out what to do with it. Basically, it's a matter of peeling off the leather skin and cutting the gel into cubes. The gel is incredibly sticky which makes peeling it somewhat challenging. I made a slit with a knife and then used a peeler to reveal the gel.

When cooked, the aloe vera cubes have a tangy flavor and a texture that is somewhat akin to very firm but slimy Jell-O jigglers. It's not bad as a yogurt topping.

It did detect a faintly alkaline – almost soapy – aftertaste, though... Of course, that may just be an association with my wife's face cream.

Aloe Vera Gel

one large aloe vera leave, peeled and cubed

¼ cup sugar

juice of 1/2 lemon or one lime

In a small sauce pot, cook the aloe cubes over medium low heat with sugar and lemon or lime juice. As it begins to cooks, the aloe will release its liquid. Stirring occassionally, cook until the aloe has reduced in volume by approximately half (5 to 10 minutes).

Serve – warm or cold – over yogurt.