Khadia alticola Seeds (Additive to alcoholic fermentations) ~ Ethnobotanical

Khadia alticola Seeds

Family : Mesembryanthemaceae (Aizoaceae)
Common name : khadiwortel (Afr.)

The succulent plants of this genus have long been known as an additive to alcoholic fermentations, making them extra potent. It is the thick underground roots that are added to the brews. The plants make attractive rockery subjects, forming low, dense clumps with showy flowers.

Its name is derived from its occurrence at high altitudes. It also grows in rocky places. The flowers are bright pink or white. Although plentiful in habitat, its occurrence is not widespread.

Description The low , clumps with large, fibrous roots are characteristic of Khadia . Leaves of all species are succulent, with sharp tips. In all but the above species the leaves are densely arranged. Flowers are white or shades of pink and are quite large and showy. The genus name is derived from its use as a potent additive to fermentations known as khadi.

The rocky situations where these plants occur, ensure that little else can compete with them. They can withstand fire, as rocky places have low biomass and less organic material that can fan a fire. Leaves that are singed recover quickly.

In times of extreme drought, Khadia leaves are eaten by hares and insects but this seems to have little effect on the plants, as recovery is swift. Areas where these plants grow often receive frost in winter and in some parts of Mpumalanga snow occasionally falls at high altitude. The plants are, however, well adapted to withstand these temperature fluctuations.