Region of Origin
Commodity:
Aloe Vera Leaf
Description & Origin
Aloe vera are long, thick, and spiny leaves that fan out from the center of the plant. On average, the leaves are about 15-25 inches long but the whole plant can grow up to 3 feet tall. Despite popular belief, aloe vera is not related to cacti – it’s a part of the Asphodelaceae (Liliaceae) family and is more closely related to asparagus, onions, and leeks. The plant is grown indoors and contains a...
Other Names
Aloe Latex, Burn Plant, Miracle Plant
Health Benefits & Nutrition
Aloe vera contains vitamins A, C, and E, and B12. It is also a great source of antioxidants.
The gel of aloe vera is known to have a cooling sensation that relieves pain that makes it traditionally used to treat wounds, scrapes, and burns by being applied topically to the skin. It’s also sometimes used as a laxative to treat digestive issues.
New studies have shown that aloe vera has many other medicinal/therapeutic properties such as helping prevent the risk of cancers and even gum diseases such as periodontitis and gingivitis.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Despite being well-known for its medical purposes, aloe vera is a workhorse in the kitchen. It can be consumed raw or cooked but is generally blended into juice with other fruit. These fruits, among other sweeteners, enhance the flavor of aloe vera as it is typically very bitter raw. The gel is also commonly blended into yogurts or baked into desserts. Traditionally, aloe vera is used in southeast Asian cuisines and is often incorporated into curries and stews.
Flavor Pairings
Passionfruit, Mangosteen, Lychee, Peach, Mango, Lime, Garlic, Ginger, Sugar Cane
How to Prepare
First, cut off the top and base of the leaf, then soak it in water until the water becomes a cloudy yellow color. This suggests that the latex – which is found in between the gel and the peel of the leaf – has been washed out. The latex is a yellow color and is sometimes used as a laxative but is known to cause health problems if consumed excessively, so it is best to avoid this part of the plant altogether. Continue replacing the water until it stays clear after a few minutes. The leaf will then be ready to be cut and pulled apart. Once cut, rinse again until the texture becomes less sticky. The gel is now ready to use – it can be scooped out, cubed, blended, pressed, and more.
How to Store & Use in the Kitchen
If the gel has been cut from the leaf, store in an enclosed container and keep in the refrigerator. To store the entire leaf, place in a sealed plastic bag in the refrigerator.
Fight Food Waste Tips for root to stem cooking
While the peel of the aloe vera plant is not toxic, it is typically not eaten because it is extremely bitter and may cause mild digestive issues. Also, the latex that is found between the peel and the gel of the plant can be toxic if overconsumed, so the gel is typically the only part of the aloe vera plant used in culinary applications.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
38-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – chilling injury can cause the leaves of aloe vera to turn brown.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Unknown
SENSITIVE TO ETHYLENE:
Unknown
Quality Assessment
Avoid yellowing or brown aloe vera leaves. Look for green, triangular, fleshy leaves.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, aloe vera leaf may last up to 1-2 weeks.