Love low-maintenance plants so much that you want to use them in dishes? Well, we have a list of the best succulent herbs!
When we think about succulents, the first image that comes to mind is the drought-tolerant, easy-to-care-for plants, often with spiky leaves that look great in small containers. However, there is so much more to succulents; some of them can be herbs! Check out the best succulent herbs below!
Top Succulent Herbs
1. Purslane
Botanical Name: Portulaca oleracea
This Portulaca species might look like a green leafy vegetable from afar, with its fleshy leaves and reddish stems. However, it’s both a succulent and a herb, often loved for its tart flavor and soft, juicy texture.
The edible leaves are rich in omega-3 and antioxidants, and you can use them freely in salads and soups. In terms of care, it will thrive in poor soil, and as with most succulents, it is drought-tolerant.
Bonus tip: Purslane grows like a weed in warm climates—plant it once, and it often returns each season!
2. Cuban Oregano
Botanical Name: Plectranthus amboinicus
Want an easy herb that gives off the flavor of oregano or thyme? Cuban oregano is your go-to! Not only is this semi-succulent perennial herb great for indoor pots, but it also has mild medicinal uses.
You’ll often see it in Indian, Caribbean, and African cuisines. Its fleshy, thick leaves hold water well and are great in food.
Also, its strong aroma works as a natural pest repellent—great for keeping bugs at bay!
3. Aloe Vera
Botanical Name:
Aloe vera is like a rite of passage for succulent lovers! You probably know it for its healing, water-storing green leaves. But did you know it’s considered a herb too? Yes, Aloe is classified as herbaceous.
Like most succulents, it needs full sun and very little watering.
The gel inside is edible (in small amounts) and often blended into smoothies or juices. Just make sure to remove the yellow latex (aloin)—it can be harsh on the stomach.
4. Sea Beans
Botanical Name: Salicornia
This plant may not sound glamorous, but it’s quite the gourmet treat! Sea Beans have salty, crunchy stems that are often used in seafood dishes.
Unlike most succulents, it actually enjoys moisture and salty air. It prefers coastal or saline environments and thrives in humidity.
It’s also a good source of vitamin A and calcium and is sometimes called “sea asparagus” in high-end markets.
5. Ice Plant
Botanical Name: Delosperma cooperi
Also known as the Hardy Ice Plant or Trailing Ice Plant, it forms a colorful, spreading mat of succulent foliage.
The daisy-like flowers in deep purplish-pink bloom all summer.
While mainly grown for ornamental purposes, its plump, glittery leaves are also edible in small amounts and occasionally tossed into salads for a juicy, slightly briny crunch. True to its succulent nature, it thrives in full sun and sandy, well-drained soil.
It gets its name from the shimmering, frosted look of the leaves that resemble ice crystals under the sun.
6. Agave
Botanical Name: Agave tequilana
Best known for producing tequila and agave syrup, this Agave species forms a beautiful rosette with sharp, spiky leaves.
It’s drought-resistant and a favorite in dry landscapes. But here’s the catch—never eat raw agave. Because it contains saponins that are toxic unless properly processed.
Still, its sweet syrup and spirits have made it a star ingredient worldwide.
7. String Stonecrop
Botanical Name: Sedum sarmentosum
Ending this list with yet another trailing succulent, this stonecrop boasts fleshy, star-shaped green leaves, often used in Korean cuisine where it’s known as dolnamul.
You’ll often find it tossed in sesame oil and garlic or used as a garnish. It’s very low-maintenance and adapts well to both containers and poor soil.
Plus, it grows fast in partial to full sun. A perfect no-fuss edible option!
Note: Not all Sedum species are edible—only a few like this one.
Who knew your succulent shelf could double up as a snack bar too? Just make sure to double-check what’s edible before munching! Got a favorite edible succulent herb we missed? Share your tasty tips in the comments
