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Stonecrops, sedum species

Common Stonecrop, Sedum acre

common stonecrop The leaves are edible raw or cooked. They are rich in vitamin C, but it has a bitter acrid taste.

The main interest in the edible qualities of this plant is as a survival food, since it grows wild in the driest deserts as well as in arctic conditions.

Large quantities can cause stomach upsets.

It is best to dry the leaves (which can be difficult because they are very fleshy) and then powder them and use them to add a peppery taste to foods.

The leaves are dried and ground into a powder to make a spicy seasoning.

The plant spreads aggressively and can be used for ground cover in a sunny position amongst plants tall enough not to be overrun by it. Many species of the stronger-growing bulbs such as lilies can grow successfully through it.

Broadleaf Stonecrop, Sedum spathulifolium

broadleaf stonecrop The leaves are edible raw or cooked. They are best used before the plant flowers.

The leaves can be eaten, or a poultice of the warmed leaves applied to the breasts, in order to stimulate the milk flow of a nursing mother.

The juice of the leaves and stems has been rubbed over bleeding wounds to stop the bleeding.

A decoction of the stems has been drunk by a woman in the ninth month of her pregnancy in order to ease childbirth.

A decoction of the whole plant has been given to children as a treatment for constipation and has been used as a wash to soothe nervous and irritable babies.

The plant is used as a treatment for sore gums.

Can be used as a ground cover plant in a sunny position. It requires weeding for the first year or so. Plants are best spaced about 30cm apart each way.

Caucasian Stonecrop, Sedum spurium

Caucasian stoecrop The leaves are edible raw or cooked. The leaves are thick and juicy but somewhat astringent and with a slight bitterness.

Can be used as a ground cover plant in a sunny position. It requires weeding for the first year or so.