Ice Plant

Ice plant (Mesembryanthemum crystallinum) is an unusual succulent salad leaf native to western South Africa and Namibia, now naturalised around the Mediterranean and common in Australia. Its spinach-shaped leaves are thick and juicy, covered in glistening, crystal-like bladder cells that resemble a dusting of frost. The flavour is mildly green with a hint of citrus and a pleasant natural saltiness. It thrives in warm, sunny conditions with well-drained, nutrient-rich soil and is grown as an annual in Nordic gardens.

Growing

Start seeds indoors once soil temperature reaches 15 °C, sowing at 0.5 cm depth in small cells or trays. Germination takes 10–21 days. Grow on under bright light for 4 weeks before transplanting. Transplant outdoors only once nights stay reliably above 10 °C, spacing plants 30 cm apart in full sun and well-drained soil. Direct sowing is possible once soil warms to 15 °C.

Care

Water moderately and allow soil to dry slightly between waterings — ice plant tolerates drought well and dislikes waterlogged roots. Feed with a balanced fertiliser every 2–3 weeks once established to sustain leaf production. No staking needed. Remove any flowers promptly if leaf harvest is the goal, as flowering signals the end of the productive vegetative phase.

Harvest

Begin harvesting individual outer leaves once the plant is well established, from around 75 days after sowing. Pick leaves when they are firm, turgid and fully coated with the glistening bladder cells — this indicates peak texture and moisture content. The plant produces new leaves continuously; harvest regularly to encourage fresh growth. The plant performs best in late summer and autumn conditions.

In the kitchen

Use raw in mixed salads where the icy, crisp texture revives wilted greens. Ice plant leaves pair well with cucumber, avocado, and light citrus dressings. They can also be lightly wilted like spinach, added to stir-fries, or used as a garnish on cold dishes. The natural saltiness means little or no added salt is needed.

Storing

Use freshly harvested leaves within 1–2 days for best texture. Store unwashed in a sealed container or bag in the refrigerator for up to 3 days. The bladder cells collapse quickly once detached, so harvest close to serving time whenever possible. Not suitable for freezing.