The ice cabbage is an edible plant of the family of midday flowers. Originating in Africa, the herb can also be grown in Europe and is mostly prepared in the form of salads. However, it can also be used as a medicinal herb to fight fever or to nourish the skin.
This is what you should know about ice herb
Ice herb contributes to a health-conscious diet, because it contains many valuable ingredients. Especially for people who pay attention to the acid-base balance of their body, salads or vegetable side dishes with ice cabbage are recommended. Ice plant has the Latin name Mesembryanthemum crystallinum. The eye-catching plant owes its common name “ice weed” to the surface design of its leaves and stems. This is because the juicy green parts of the herbaceous plant actually appear to the observer as if they were covered with thousands of tiny ice crystals. This appearance is due to salt deposits that form on the surface of the ice plant’s leaves and stems as moisture evaporates. The edible plant, which is rather little known in Europe, is also sold under the names crystal weed or ice flower and originally comes from South Africa. Today, however, it can also be found throughout the Mediterranean region and can even be grown as an annual plant in more northern regions. The fact that it also thrives in temperate latitudes is due to a genetic advantage: unlike most other plants, which have an average of two sets of chromosomes, ice plant has over 120 sets of chromosomes. This allows the ice plant, which is classified as a creeping plant, to adapt to a wide variety of circumstances. Since it is very resistant thanks to its hardiness and adaptability, it is also called the “plant of life”. However, ice plant is very demanding in cultivation and requires the most nutritious, loamy-sandy soil and a sunny location. Under optimal conditions, it has a very long harvest period, from April to September. In order to preserve the valuable ingredients, it should be harvested as shortly as possible before consumption. To do this, the leaves of the ice plant are cut off with a sharp knife – the plant itself thus remains in the ground. Shortly after harvesting, it forms fresh shoots again. In terms of taste, iceberg cabbage appeals mainly to lovers of hearty salads and vegetables. It tastes slightly salty to sour – and reminds a little of spinach in terms of taste.
Importance for health
Ice cabbage contributes to a health-conscious diet, because it contains many valuable ingredients. Especially for people who pay attention to the acid-base balance of their body, salads or vegetable side dishes with ice cabbage are recommended. Ice cabbage is generally an enrichment for vegetarian or vegan cuisine. It is also popular as a side dish to fish or meat dishes. The versatile edible plant provides the organism with important minerals and vitamins, among other things. Ice herb is especially valuable when it is processed fresh. In addition to its use in food, ice herb can also be used in other ways to promote health: Thus, the application of ice herb is a home remedy for fever. For this purpose, the leaves of the plant should be crushed. Then they are laid in places where the pulse is taken – for example, on the inner wrist or neck. A small bandage holds the fever-reducing natural remedy securely in place. Also known from folk medicine is the use of ice herb in the form of extracts for skin care. For this purpose, either an alcoholic extract or a tea is made from ice herb and rubbed on the skin. This can help against various skin diseases and can also be used for generally sensitive skin. Because of this effect, ice herb is now used in many cosmetics.
Ingredients and nutritional values
Iceweed is particularly characterized by a high content of mineral salts in its leaves. Especially magnesium and sodium salts are abundant in this crop. The concentration of these substances is higher the more nutrient-rich the soil in which the ice plant is grown. Beyond the minerals, it is also prized by connoisseurs for its content of high-quality protein and fat and valuable vitamins. The nutritional value of ice cabbage is about the same as that of New Zealand spinach.This has a calorific value of about 21 kcal per 100 g. The valuable ingredients are at their best when the ice herb is prepared as a salad or gently steamed.
Intolerances and allergies
Allergic reactions to ice plant are not commonly known. However, since it is a natural product, they can never be excluded. In general, however, ice herb is considered to be well tolerated – and even beneficial to health. For example, cream with ice herb extracts is even used specifically to care for and soothe sensitive skin.
Shopping and kitchen tips
Since ice plant is healthier the fresher it gets on the table, it should be harvested just before preparation. Studies show that ice cabbage sown in spring should be harvested after about 10 to 13 weeks. This is because it is then richest in vital substances. In order to integrate the valuable edible plant firmly into one’s own nutritional program, it is therefore advisable to grow your own ice plant. This can be done in a sunny garden bed or in a large pot on the balcony. Since the plant sprouts again immediately after the leaves are cut off, fresh ice plant is always available throughout the summer. However, if you buy the leaves commercially, for example in a well-stocked organic market, you should consume them as soon as possible. For longer storage, it is recommended to put the edible plant in the refrigerator. There it can be stored for some time – but not longer than four days. In the kitchen, the ice cabbage is processed in the same way as all other types of lettuce: After thorough rinsing, it only needs to be plucked and seasoned with a dressing or vinaigrette to make it ready for consumption. Iceberg lettuce intended for cooking can also be stored frozen.
Preparation tips
Iceberg cabbage is preferred for preparing salads because it has firm-to-the-bite, juicy leaves and stems. Its slightly salty and tart flavor sets it apart from other types of lettuce. In combination with a lemon-based vinaigrette, for example, it is extremely tasty. Also a tasty variation is to combine iceberg lettuce with onions to make a savory dish. In French gastronomy, the plant has gained a firm place under the name “ficoide glaciale”. There it is preferred as a salad garnish for fish dishes or creations with seafood. In addition to its use as a salad, ice cabbage is also very well suited as a vegetable garnish. It is simply steamed briefly to preserve its valuable minerals and nutrients. In this form of preparation, iceberg cabbage is very similar to spinach – so it can be processed similarly to spinach.
