Are all types of aloe vera herb eatable? Can I eat it everyday?!

Are all types of aloe vera herb eatable? Can I eat it everyday?

Rich in minerals, vitamins and fibre, aloe vera gel is best known for its skin-healing properties, but it has also become a popular dessert ingredient in recent years.

Choose a firm, fresh-looking leaf with a base that is at least as wide as your palm.

Cut off its sharp edges, then slice off the top and bottom layers of skin with a thin, sharp knife, much as you would fillet a fish.

Rinse off any bitter green sap that has bled from the cut skin. You will end up with a slab of transparent jelly (above), which should be eaten as soon as possible.

You can add aloe vera gel to gently cooked dishes such as double-boiled soups or braises, but frankly its charm lies mainly in its grape-like succulence when eaten raw.

Cut it into chunky cubes to add to savoury salads, fruit salad or fruit punch. Dice it finely and stir into tomato salsas, corn and cucumber relishes, and sandwich fillings.

If you don't like its taste - somewhere between cucumber and unripe honeydew melon - you can blend aloe vera gel into smoothies or fruit juices.

Aloe vera should be avoided by pregnant women or mothers who breastfeed.