Aloe vera has been widely grown as an ornamental plant. The species is popular with modern gardeners as a putatively medicinal plant and for its interesting flowers, form, and succulence. This succulence enables the species to survive in areas of low natural rainfall, making it ideal for rockeries and other low water-use gardens. 

In pots, the species requires well-drained, sandy potting soil and bright, sunny conditions. Aloe plants can burn under too much sun or shrivel when the pot does not drain water. The use of a good-quality commercial propagation mix or packaged "cacti and succulent mix" is recommended, as they allow good drainage.

Terra cotta pots are preferable as they are porous. 

Potted plants should be allowed to completely dry before rewatering. 

When potted, aloes can become crowded with "pups" growing from the sides of the "mother plant". 

Plants that have become crowded should be divided and repotted to allow room for further growth and help prevent pest infestations. 

During winter, Aloe vera may become dormant, during which little moisture is required. 

In areas that receive frost or snow, the species is best kept indoors or in heated glasshouses

Harvesting aloe leaves extends past the acquisition stage and into the preparation stage. Just getting a healthy leaf will get you nowhere if you don’t know how to prepare it properly. Aloe leaves contain a yellowish sap, called aloin, which can be very bitter and cause stomach upset in some individuals. After you harvest an aloe vera plant, hold the cut end down so the aloin can run out. This will keep the gel from tasting so bitter. Wash the leaf then lay it flat on the table and cut off the serrated edges. Start on one side and filet off the skin, much like you take the skin off a fish. Continue removing the skin on all sides, including the yellowish layer, until a clear to white, translucent flesh is exposed. This is the good stuff and is ready to use after a quick rinse.