Cactaceae

Cactus Family

FAMILY OVERVIEW: The entire cactus family (Cactaceae) is protected in the state of Arizona, and several species are protected in other states. Additional laws imposed by various government agencies may also apply to certain species or certain areas. These laws are intended to prevent the removal or destruction of native plants. Under the Arizona statutes, fruits and seeds of protected plants, except for plants designated as “highly safeguarded,” can be gathered in quantities less than 100 pounds without a permit. Gathering other parts or larger amounts requires a permit. No amount of any part of “highly safeguarded” plants can be gathered, possessed, transported, or sold, and this applies even after the plant has died and is rotting away. The only highly safeguarded plant in this book is saguaro cactus (Carnegiea gigantea), but certain varieties of other cacti also have this designation. From a forager’s perspective, gathering the fruits and seeds of cacti is generally permissible, but gathering the roots or stems is generally unlawful, and highly safeguarded species are off-limits in Arizona.

Saguaro Cactus

FAMILY: Cactus family (Cactaceae) – Carnegiea genus.

SPECIES: Saguaro cactus (Carnegiea gigantea (Engelm.) Britton & Rose).

TO UTILIZE AS FOOD: Warning! Saguaro cactus is protected under Arizona state law, and this cactus is found primarily in Arizona. Gathering any part is unlawful without a special permit. The following article is based on previous descriptions in printed literature by other authors.

Saguaro fruits are what made life possible in the Sonoran Desert. The harvest in June and July was a time of great celebration. Saguaro flowers are white and the fruits are red. Mature fruits split open and fall to the ground. From a distance, the parted fruits look like red flowers, but the flowers are indeed white. Exposure to the sun dries the pulp into a sticky mess that attracts almost every bug in the desert. Harvesting the fruits before they split open minimizes problems with bugs, but they may not be fully ripe at that point. Fruits that have fallen to the ground are fully ripe and easy to gather, but hungry animals such as field mice, desert rats, and javelinas eagerly consume them. There’s no safe place for a saguaro fruit. Even fruits held high by the mighty arms of saguaros are eaten by birds, ants, flies, and wasps. Competition for the fruits is fierce. Full-grown saguaro cacti are very tall (about 10-15 meters). In fact, no other southwestern cacti are taller, and naturally the fruits are situated at the top. Long poles made from the “ribs” of fallen saguaros were traditionally used to knock the fruits loose. The ribs can be found anywhere saguaros grow, but using the ribs for this purpose (or for any purpose) is unlawful in Arizona, as all parts of saguaro cacti are protected. Mature saguaro fruits are egg-shaped and spineless (for the most part). The flesh and pulp (especially the pulp) is said to taste sweet, and the seeds have been described as nutty-flavored and delicately crunchy. The seeds contain significant amounts of protein and fat. Ways of preparing saguaro fruits are limited only by the imagination. Syrup can be made by concentrating the juice, butter can be made by mashing the seeds, and cakes can be made by sun drying the pulp. Jams, pies, and wine are also options. Not all the fruits ripen at exactly the same time. The peak season is from the last week in June to the middle of July. Elevation influences the season, but only by a week or two. Most fruits disappear by the end of July. Saguaros thrive at 200 to 1,100 meters elevation (about 500 to 3,500 feet) and form “cactus forests” throughout the Sonoran Desert. Few other desert wild foods rank of equal importance, so the restrictions on utilizing the various parts are unfortunate.

NOTES: Saguaro blossoms are the state flower of Arizona.

IDENTIFICATION: Saguaro cacti are one of a kind. Any cactus over 7 meters tall with a couple of huge arms is definitely a saguaro. They’re common in the Sonoran Desert, but absent from the Mojave and Chihuahuan deserts.

Description of saguaro (Carnegiea gigantea): FORM spiny, towering, tree-size cactus about 4-15 meters tall; STEMS trunk-like, cylindrical, solitary from the base and often with several arms from the middle; TUBERCLES aligned to form vertical ribs; AREOLES without glochids; LEAVES absent; FLOWERS regular, perfect, ovary inferior, spineless, funnel-shaped, nocturnal, and borne near the ends of branches; perianth white; styles 1; stigmas and stamens numerous; FRUITS egg-shaped, fleshy, spineless or sparsely spiny, free of glochids, about 30-50 mm long, and splitting open at maturity; SEEDS numerous, delicate, and black; HABITAT Sonoran Desert, especially southeastern Arizona, rare in California; blooming May to June; fruiting June to July.

REFERENCES: Saguaro cactus (Carnegiea gigantea): fruits and seeds Couplan (p. 93), Ebeling (pp. 507-511), Hodgson (pp. 100-106), and many others.

Chollas

FAMILY: Cactus family (Cactaceae) – Cylindropuntia and Grusonia genera.

SPECIES: #1 buckhorn cholla (Cylindropuntia acanthocarpa (Engelm. & J. M. Bigelow) F. M. Knuth). #2 Arizona pencil cholla (Cylindropuntia arbuscula (Engelm.) F. M. Knuth). #3 teddybear cholla (Cylindropuntia bigelovii (Engelm.) F. M. Knuth). #4 gold and silver chollas (Cylindropuntia echinocarpa (Engelm. & J. M. Bigelow) F. M. Knuth). #5 chainfruit or jumping cholla (Cylindropuntia fulgida (Engelm.) F. M. Knuth). #6 tree cholla (Cylindropuntia imbricata (Haw.) F. M. Knuth var. imbricata = Opuntia arborescens Engelm.). #7 Christmas cholla (Cylindropuntia leptocaulis (DC.) F. M. Knuth). #8 diamond cholla or branched pencil cholla (Cylindropuntia ramosissima (Engelm.) F. M. Knuth). #9 cane cholla or walkingstick cactus (Cylindropuntia spinosior (Engelm.) F. M. Knuth). #10 staghorn cholla (Cylindropuntia versicolor (Engelm. ex J. M. Coult.) F. M. Knuth). #11 Whipple’s cholla or blue diamond cholla (Cylindropuntia whipplei (Engelm. & J. M. Bigelow) F. M. Knuth). #12 dagger or devil’s club cholla (Grusonia clavata (Engelm.) H. Rob. = Corynopuntia clavata (Engelm.) F. M. Knuth = Opuntia clavata Engelm.). #13 Graham’s club cholla (Grusonia grahamii (Engelm.) H. Rob. = Corynopuntia grahamii (Engelm.) F. M. Knuth = Opuntia grahamii Engelm.).

TO UTILIZE AS FOOD: Warning! The hair-like spines (glochids) on most parts can cause injury. All species listed above have edible fruits. In addition, species #1, 3, 4, 5, 6, 8, 9, 10, and 12 have edible stems and species #1, 2, 3, 4, 5, 9, 10, and 11 have edible flower buds. Only species #3 is reported to have edible seeds. However, seeds of other unidentified “yellow-fruited” and “high-branching” chollas were eaten by the White Mountain and San Carlos Apache Indians (Hodgson pp. 112-113).

Chollas were valuable resources to Native Americans of the Southwest, but these cacti have tiny, barbed, hair-like spines called glochids that need to be removed prior to consuming the various parts. They also have much larger, less troublesome spines. Removing the glochids is easier said than done. None of the methods tested for this reference were truly effective. Traditionally, cholla stems, fruits, and flower buds were de-spined using a shallow basket with a sieve-like bottom commonly made of willow branches or yucca leaves. As the parts were sifted, gently agitated, or raked across the bottom, glochids and loosely attached larger spines fell through the narrow openings. Small pieces of sandstone were sometimes added to assist the process. Other traditional removal options included: brushing the glochids off with brush-like utensils, burning them off with fire, rolling the various parts being gathered in sand or gravel, or washing these parts in a stream. All these methods were tested during the fieldwork conducted for this reference. Some methods were more effective than others, but they all failed to completely remove the glochids. Brushing followed by washing was the “least ineffective” method. Glochids are a formidable defense, unaffected by cooking and capable of causing excruciating pain, so they need to be excluded from the final product. Tongs and gloves are required for handling chollas. Pricklypears (of the Opuntia genus) generally produce better fruits than chollas. No mention was found about using the tepals (sepals and petals), stamens, or pistils of cholla flowers as soup or salad material, but they can presumably be used for these purposes.

Buckhorn cholla (C. acanthocarpa) was an important cactus for the Pima Indians of central Arizona, especially as a source of flower buds. They called this cactus “hannam” and processed the flower buds according to the traditional methods noted above. The specialized baskets they used for de-spining the flower buds were called “usos.” A similar “basket” can be made with hardware cloth (wire screen with ¼ to ½ inch holes) available at most hardware stores. In addition to glochids, buckhorn chollas have much larger spines on the stems, flower buds, and fruits. These larger spines readily detach. Pima Indians traditionally gathered the flower buds in April and May. Large quantities were de-spined, pit roasted, and served as vegetables or dried for storage. Mature fruits are purplish, rather dry, and filled to capacity with bony seeds. The seeds have very thick shells, so the edible portion is barely worth the effort required to obtain it. Fruits mature toward the end of summer, a few months after the wild displays of rose, maroon, orange spice, saffron, and lemon flowers.

Arizona pencil cholla (C. arbuscula) was utilized by the Pima Indians in the same way as buckhorn cholla described above. Flowers of Arizona pencil cholla bloom from May to June, shortly after those of buckhorn cholla. Fruits of Arizona pencil cholla are “spineless” (meaning they only have glochids) and mature around the end of summer.

Teddybear cholla (C. bigelovii) produces an abundance of yellowish-green fruits filled with tiny seeds. Utilizing these parts as food is difficult. Teddybear cholla fruits are dry, bland, slimy, tangy, and persistent. They lack sweetness, but the flavor is okay. Older fruits tend to lose their larger spines, but the sliver-like glochids never fall off. Only the concave tops are free of glochids. Attempting to cut the fruits in half pushes hundreds of glochids into the flesh and pulp. Cholla fruits in general share this problem. A special technique is required to safely open the fruits. Teddybear cholla fruits need to be split like logs from the concave tops. Pushing a pair of sticks into the tops and prying the fruits open effectively prevents the glochids from entering the flesh and pulp. Seeds and pulp can then be scooped out of the fruits. Glochids are a formidable defense, unaffected by cooking and capable of causing excruciating pain, so care needs to be taken to exclude them from the final product. Teddybear cholla fruits are abundant, often available through winter, and virtually free of bugs. Fruits appear yellowish-green when they’re ready to harvest, which is anytime from July to March. Only plump fruits are worth harvesting. Skinny fruits only contain a few seeds. Tongs and gloves are imperative when handling these fruits. Mature seeds are too hard to simply eat. They’re best prepared as a beverage. This is made by: pounding the seeds (including the shells) into a coarse meal, toasting the meal, boiling the meal, and then filtering the mess through cloth. The resulting beverage is delicious. Any walnut-like shells and annoying spines are caught in the cloth. Whole fruits of any age can be processed in a similar fashion to produce cactus juice. Teddybear cholla blooms from March to September, and the flower buds can be used like those of buckhorn cholla described above.

Gold and silver chollas (C. echinocarpa) of the “Colorado Desert” (southwestern Arizona and southeastern California) produce spiny fruits that are difficult to utilize as food. Fruit production is unreliable, and finding enough fruits to provide a meal is unlikely, except in good years. These cacti typically bloom from March to June. Fruits can be expected from July to October.

Chainfruit cholla (C. fulgida) produces green fruits that hang in long chains for several years. New fruits emerge out of old fruits to form the distinctive chains. Only new fruits are recommended for consumption. The fruits are plump and packed with seeds. The pulp is firm, semi-sweet, tangy, and slimy. It’ll definitely pass for palatable, but the slime is a bit excessive. The flower buds can be used like those of buckhorn cholla described above. Chainfruit cholla is a common cactus of southern Arizona with rose-magenta flowers that bloom from April to October.

Tree cholla (C. imbricata) looks similar to cane cholla (C. spinosior). Fruits of both species are yellow inside and out. They taste reasonably good, but the texture is unappealing. The pulp is sticky, slimy, and somewhat like squash. Tree cholla fruits are filled with hard seeds that are not reported to be edible. Apparently, cholla seeds were rarely utilized as food by Native Americans. During the fieldwork conducted for this reference, seeds of several chollas were assessed for their potential to serve as food based on flavor, texture, and processing dynamics. Since safety data for cholla seeds is apparently unavailable, consumption is not recommended. To utilize tree cholla seeds as food, they need to be pounded into a coarse meal or ground into flour. Simply toasting them may not suffice because the coats remain hard. Actual seeds are whitish with hard brownish coats. Toasted seeds have a delicious popcorn-like flavor. They taste similar to cane cholla seeds described below. Tree cholla is primarily a Chihuahuan Desert species that blooms from May to August. Fruits and seeds can be expected from August to November.

Christmas cholla (C. leptocaulis) produces red, spiny, berry-like fruits that persist into winter, a time when few other fruits are available. Only the skins are red. The inner flesh is off-white, and the seeds are greenish-brown. Christmas cholla fruits are solid, juicy, slightly mucilaginous, and pleasantly sweet. Removing the glochids is tedious. Brushing them away in a flowing stream seems to be the “least ineffective” way to remove them. It works better than rolling the fruits in sand, burning the glochids off in fire, or cutting the skins off with a knife, yet it fails to remove all the glochids. After the glochids are removed, the fruits and seeds are ready to eat. Cooking is not necessary to soften the seeds. They’re naturally soft. Simply mashing whole fruits (including the glochids), followed by boiling, and carefully straining the mess through a fine filter yields a fantastic “cactus juice” free of glochids. Refining this juice yields “cactus syrup.” Christmas cholla appear red and green when mature fruits are present, a color combination that no doubt inspired the name.

Diamond cholla (C. ramosissima) produces tiny, rather dry, well-armed, tannish-yellow fruits that are of minor value to foragers. The pencil-like stems studded with diamond-shaped tubercles are also edible and of equally minor value. Diamond cholla grows primarily in southern California, southern Nevada, and western Arizona. It blooms from April to August, and produces fruits from July to November.

Cane cholla (C. spinosior) produces yellow, slimy, well-armed fruits that are difficult to utilize as food. Fleshy portions taste similar to squash. Sweetness seems to be minimal, except in the pulp. Acrid, bitter, and tart accents are also minimal. Seeds of cane cholla are apparently a better resource, but they are not reported to be edible. Although numerous references indicate that cane cholla fruits are edible, that doesn’t necessarily mean the seeds are edible, so consumption is not recommended. The unidentified yellow-fruited cholla used as a source of seeds by the White Mountain Apache Indians mentioned above was probably this species. Based on flavor, cane cholla seeds would definitely pass for edible. In fact, they ranked among the best seeds sampled during the fieldwork conducted for this reference. Actual seeds are brownish-gray and surrounded by tan seed coats. Devilish spines and slimy saponins that curse other parts are not a problem with the seeds. Toasted seeds taste like “movie theater popcorn,” but they certainly look a lot different. Hard seed coats prevent the seeds from popping, so the final product looks more like a bucket of kernels than fluffy popcorn. Toasting won’t soften the seed coats, but pounding them between two rocks prior to consumption would make the mess easier to chew. Cane cholla is common in Arizona and New Mexico. It blooms from April to August and produces an abundance of seeds that mature in autumn and remain available through winter.

Staghorn cholla (C. versicolor) can be utilized in the same way as buckhorn cholla described above. The stems, flower buds, and fruits are edible. Staghorn cholla is restricted to southeastern Arizona. It blooms from April to June and produces fleshy, “ spineless” (glochids are still present and maybe a few longer spines), greenish-yellow to reddish-purple fruits toward the end of summer.

Whipple’s cholla (C. whipplei) looks somewhat like cane and tree chollas described above in general form, except for its tendency to be shorter. Fruits and flower buds of this species are edible. Whipple’s cholla is found primarily in northern Arizona, northern New Mexico, southern Utah, and southern Nevada. It has yellow flowers that bloom from May to July and fleshy, yellow, spineless (meaning glochids only) fruits that mature from August to November.

Dagger club-cholla (Grusonia clavata) is too uncommon to be of much value to foragers. It’s a ground-hugging cactus found in New Mexico with edible stems and fruits. These parts were historically used by the Acoma and Laguna Indians only when more preferable foods became scarce. Due to the compact nature of this cactus, the stems have very little substance. Club-chollas differ from chollas by having club-shaped rather than cylinder-shaped stem joints. Dagger club-cholla has yellow flowers that bloom from May to June and fleshy, yellow, spineless (meaning glochids only) fruits maturing from August to October.

Graham’s club-cholla (Grusonia grahamii) is a Chihuahuan Desert species that’s too rare to be of much value to foragers. In the United States, it’s found primarily in the Franklin and Organ Mountains of southern New Mexico, and in Texas along the Rio Grande. Many of its features are similar to those of dagger club-cholla noted above.

NOTES: I never had much luck with chollas. Hopefully, your luck will be better. Chollas seem best when utilized as a source of seeds, and when fruits are reported to be edible, that usually implies that the seeds can be eaten, though not necessarily. Many chollas have edible fruits, but references to the seeds being utilized as food are scarce.

IDENTIFICATION: Approximately 30 species of the Cylindropuntia genus are found in the Southwest, not including the long list of subspecies, varieties, and hybrids that could easily fill an encyclopedia. The jointed stems and presence of glochids (barbed hairs) are key features of this genus.

Description of chollas (the Cylindropuntia genus): FORM spiny or spineless cacti; shrub-like or often tree-like; STEMS consisting of numerous stick-like or club-like joints; TUBERCLES well defined and elongated; AREOLES always bearing glochids, usually bearing long sheathed spines, and occasionally bearing rudimentary leaves; LEAVES tiny, seen only in the young areoles and then soon falling away; FLOWERS regular, perfect, and ovary inferior; perianth segments numerous, united at the bases, and grading from sepals to petals; outer segments greenish; inner segments yellow, orange, pink, red, or purple; styles 1; stigmas and stamens numerous; FRUITS dry, fleshy, bumpy, or spiny; seeds numerous; HABITAT primarily deserts, transition zones, mesas, and rocky woodlands; blooming spring, summer, and autumn.

REFERENCES: #1 buckhorn cholla (Cylindropuntia acanthocarpa): stems, flower buds, and fruits Moerman (p. 164). #2 Arizona pencil cholla (Cylindropuntia arbuscula): flower buds and fruits Hodgson (pp. 111 and 113). #3 teddybear cholla (Cylindropuntia bigelovii): stems, flower buds and fruits Moerman (p. 164); seeds Hodgson (p. 115). #4 gold and silver chollas (Cylindropuntia echinocarpa): stems Moerman (p. 164) and Rhode (pp. 106-108); flower buds Hodgson (p. 108); fruits Hodgson (p. 113). #5 chainfruit cholla (Cylindropuntia fulgida): stems Moerman (p. 165); flower buds Hodgson (p. 111); fruits Hodgson (p. 114). #6 tree cholla (Cylindropuntia imbricata): stems and fruits Castetter (1935-a p. 35, cited as Opuntia arborescens). #7 Christmas cholla (Cylindropuntia leptocaulis): fruits Hodgson (p. 114). #8 diamond cholla (Cylindropuntia ramosissima): stems and fruits Hodgson (p. 115). #9 cane cholla (Cylindropuntia spinosior): stems, flower buds, and fruits Moerman (p. 168). #10 staghorn cholla (Cylindropuntia versicolor): stems, flower buds, and fruits Moerman (p. 168). #11 Whipple’s cholla (Cylindropuntia whipplei): flower buds Moerman (p. 168); fruits Castetter (1935-a p. 36) and Couplan (p. 90). #12 club cholla (Grusonia clavata = Corynopuntia clavata = Opuntia clavata): stems Castetter (1935-a p. 35); fruits Castetter (1935-a p. 35). #13 Graham’s pricklypear (Grusonia grahamii = Corynopuntia grahamii = Opuntia grahamii): fruits Couplan (p. 90).

Echinocactus

Eagleclaw, Cottontop, and Horse Crippler

FAMILY: Cactus family (Cactaceae) – Echinocactus genus.

SPECIES: #1 eagleclaw, devil’s head, or silverbell cactus (Echinocactus horizonthalonius Lem.). #2 cottontop cactus (Echinocactus polycephalus Engelm. & J. M. Bigelow). #3 horse crippler (Echinocactus texensis Hopffer).

TO UTILIZE AS FOOD: Eagleclaw (E. horizonthalonius) has edible stems. Cottontop cactus (E. polycephalus) has edible stems and seeds. Horse crippler (E. texensis) has edible fruits. All these cacti, with the possible exception of cottontop cactus, are of little value to foragers for various reasons such as: lack of abundance, poor fruit production, poor fruit quality, or legal restrictions.

Eagleclaw (E. horizonthalonius) is primarily a Chihuahuan Desert species. Very little information exists about how it was used by Native Americans, except that the fruits were eaten and the stems were used to make cactus candy. Eagleclaw fruits are pinkish-reddish-tan, densely hairy, spineless, and about 10-30 mm tall. Only one to a few fruits occur on each cactus and they dry out soon after maturing. I never tried these fruits, but they don’t sound very good. No mention of the seeds being used as food were found in the literature I reviewed. Most references mention the stems. Harvesting the stems will kill the cacti, so this act is best reserved for true emergencies. Eagleclaw has pinkish-red flowers that bloom anytime from April to September and develop into fruits a few weeks after blooming.

Cottontop cactus (E. polycephalus) has edible stems and seeds. One of the earliest references to the use of cottontop cactus seeds by Native Americans comes from Frederick Coville in 1892. On page 353, Coville writes, “The seeds are well protected among the spines and enclosed in white woolly capsules. These are pried out with sticks, broken open, and the seeds poured out. This cactus is especially serviceable to the Indians, as its seeds remain fresh and edible until spring, when most other sources of supply have failed.” Coville was referring to the Panamint Indians of modern-day Inyo County in California. His passage describes the fruits and the gathering experience perfectly, but does not convey the absolutely fantastic flavor, delicately crunchy texture, and hearty aroma of these seeds. Cottontop cactus seeds are an extraordinary wild food, equivalent to the best foods that money can buy in grocery stores. Fruits of this cactus are dry at maturity. Each one is basically a ball of cotton surrounding a collection of seeds. Rigid spines offer these fruits a level of protection from hungry animals that most desert fruits don’t have, which partially explains their long time of availability. The dry climate also helps to preserve them. I never tried the basketball-like “stems,” but cactus stems generally taste awful. Recipes for cactus candy always seem to call for sugar and other ingredients to improve the flavor, which doesn’t say much for the flavor of the cactus. Seeds of cottontop cactus are a much better resource than the stems. Flowers of cottontop cactus are yellow. They bloom in late summer and develop into fruits in autumn. The cotton-like masses of hairs atop the stems are very distinctive. Overall, cottontop cactus is a fine resource of the Mojave Desert.

Horse crippler (E. texensis) fruits are much more suitable to use as food than those of other Echinocactus species because they’re fleshy, pulpy, hairless, and produced in greater numbers. At maturity, they’re red, roundish, and about 15-50 mm tall by 15-40 mm wide. A few spines may occur near the tops, but they’re otherwise spineless. I never tried horse crippler fruits, but authors that have tried them describe them as sweet and tasty. The lack of references in ethnobotanical literature suggests that this cactus has issues. Perhaps small animals consume the fruits as fast as they ripen. Horse crippler is found primarily in Texas and southeastern New Mexico. It has pinkish-purple flowers that bloom in late spring and develop into fruits sometime in summer.

IDENTIFICATION: Only 3 species of the Echinocactus genus are found in the United States. All of which are restricted to the Southwest. Barrel cacti (of the Ferocactus genus) differ by having hairless flowers and hairless fruits. Note that the flowers and fruits of both genera are spineless, and that the tubercles align to form vertical ribs, and that the main stem spines are ringed with conspicuous ridges (annulate). This combination of features is only seen in these genera. Similar-shaped cacti rarely grow as large. Species of Echinocactus are basically smaller versions of barrel cacti. Fruits of these genera persist long after maturity, and release the seeds by opening at the bottom. Scales of Echinocactus fruits are narrow, and taper to sharp points (subulate), and bear long woolly hairs.

Description of eagleclaw (Echinocactus horizonthalonius): FORM spiny cactus up to about 30 cm tall; STEMS globe-, barrel- or dome-shaped; solitary; TUBERCLES aligned to form 7-11 vertical ribs; AREOLES bearing woolly hairs; larger spines ringed with obvious ridges (annulate-ridged); LEAVES absent; FLOWERS regular, perfect, ovary inferior, woolly, diurnal, spineless (though the scales can have sharp tips), and borne at the tips of stems; perianth pinkish-red; styles 1; stigmas and stamens numerous; FRUITS globe- to egg-shaped, pinkish-reddish-tan, semi-fleshy, drying soon after maturing, densely woolly, spineless, and about 10-30 mm tall; HABITAT primarily the Chihuahuan Desert, especially on dry, rocky, limestone slopes; blooming April to September.

Description of cottontop (Echinocactus polycephalus): FORM spiny cactus up to about 60 cm tall; STEMS globe-shaped, clustered, and forming mounds; TUBERCLES aligned to form 11-25 vertical ribs; AREOLES bearing woolly hairs; larger spines ringed with conspicuous ridges (annulate-ridged); LEAVES absent; FLOWERS regular, perfect, ovary inferior, woolly, diurnal, spineless (though the scales often have sharp tips), and borne at the tips of stems; perianth yellow; styles 1; stigmas and stamens numerous; FRUITS globe- to egg-shaped, yellowish-red, dry, densely woolly, spineless, about 15-40 mm tall, and filled with numerous seeds; HABITAT primarily the Mojave Desert, especially in rocky areas; blooming July to August.

Description of horse crippler (Echinocactus texensis): FORM spiny cactus about 10-15 cm tall by 20-30 cm wide; STEMS dome-shaped; solitary; TUBERCLES aligned to form 13-26 vertical ribs; AREOLES bearing woolly hairs; larger spines ringed with conspicuous ridges (annulate-ridged); LEAVES absent; FLOWERS regular, perfect, ovary inferior, woolly, diurnal, spineless (though the scales can have sharp tips), and borne at the tips of stems; perianth pinkish-purple; styles 1; stigmas and stamens numerous; FRUITS globe- to egg-shaped, red, fleshy (soon becoming dry), sparsely woolly, spineless, and about 15-50 mm tall; HABITAT dry, rocky slopes of the Chihuahuan Desert uplands, especially on limestone; primarily found in western Texas and the adjacent lands of New Mexico; blooming April to June.

REFERENCES: #1 eagleclaw cactus (Echinocactus horizonthalonius): stems Couplan (p. 100), Nugent (p. 43), and Weniger (p. 67); fruits Nugent (p. 43). #2 cottontop cactus (Echinocactus polycephalus): stems Moerman (p. 104) and Hodgson (p. 116); seeds Couplan (p. 100), Coville (p. 353), Hodgson (p. 116), and Rhode (pp. 111-112). #3 horse crippler (Echinocactus texensis): fruits Everitt (p. 62).

Hedgehog Cacti

FAMILY: Cactus family (Cactaceae) – Echinocereus genus.

SPECIES: #1 scarlet hedgehog cactus (Echinocereus coccineus Engelm.). #2 spiny hedgehog cactus (Echinocereus dasyacanthus Engelm.). #3 Engelmann’s hedgehog cactus (Echinocereus engelmannii (Parry ex Engelm.) Lem.). #4 pitaya hedgehog cactus (Echinocereus enneacanthus Engelm.). #5 Fendler’s or pinkflower hedgehog cactus (Echinocereus fendleri (Engelm.) Sencke ex J. N. Haage). #6 strawberry hedgehog cactus (Echinocereus stramineus (Engelm.) F. Seitz). #7 kingcup or claretcup hedgehog cactus (Echinocereus triglochidiatus Engelm.).

TO UTILIZE AS FOOD: Warning! Certain species or varieties of hedgehog cacti are subject to protection throughout their natural range.

All species listed above have edible fruits. In addition, Fendler’s hedgehog cactus (E. fendleri) has edible stems. Although no fruits of hedgehog cacti were obtained for this reference, numerous reports indicate that the fruits are delicious. Those of scarlet hedgehog cactus (E. coccineus), strawberry hedgehog cactus (E. stramineus), and kingcup cactus (E. triglochidiatus) are considered the best. In the past, Fendler’s hedgehog cactus (E. fendleri) was baked whole after removing the spines. Cactus fruits generally taste better than cactus stems, and this presumably applies to hedgehog cacti. A unique problem also applies to hedgehog cacti. The problem is that ants aggressively excavate the fruits, often leaving no trace of pulp or seeds (which explains why no fruits were obtained). All Echinocereus species are subject to this ravenous feeding. From the outside, excavated fruits may look normal, but inside they’re merely empty shells baking in the desert heat. Spine clusters readily detach from hedgehog fruits, so brushing them off is easy. Although these cacti are common throughout the Southwest, fruit production is erratic, unreliable, and subject to nature’s little (and not so little) competitors. Hedgehog cacti typically bloom in late spring and produce fruits from early to mid summer. Overall, fruits of hedgehog cacti can provide a nice snack, but they fail to qualify as “harvest-class” wild foods.

IDENTIFICATION: About 25-30 species of the Echinocereus genus are found in the United States, all of which are restricted to the Southwest and Great Plains. Hedgehog cacti are most abundant and diversified in the Chihuahuan Desert of western Texas. Nearly all the species have additional subspecies or varieties that complicate the process of identification. The combination of vertically ridged stems, spiny flowers, and spiny fruits is a sure sign of hedgehog cacti. No other cacti of similar shape share this combination of features. Unlike fishhook cacti (of the Mammillaria genus), central spines of hedgehog cacti are never hooked. “Echino” is an old word for hedgehog and “cereus” means waxy, in reference to their appearance.

Description of hedgehog cacti (the Echinocereus genus): FORM spiny cacti about 7-35 cm tall; STEMS globe-, barrel-, dome- or cylinder-shaped; solitary or clustered; not jointed; TUBERCLES aligned to form vertical ribs; central spines straight or curved, but not hooked; AREOLES without glochids; LEAVES absent; FLOWERS regular, perfect, ovary inferior, spiny, diurnal, and borne below the stem tips (laterally rather than terminally); perianth segments numerous, yellow, orange, red, pink, purple, or other colors; styles 1; stigmas 5-20, usually green; stamens numerous; FRUITS globe- to egg-shaped, spiny, averaging about 20-30 mm long, fleshy (soon becoming dry), and of various colors including green, pink, red, and purple; SEEDS numerous, brownish-black, and bumpy; HABITAT deserts, transition zones, and open pinyon-juniper woodlands; especially in rocky areas; nearly throughout the Southwest; blooming in spring and summer.

REFERENCES: #1 scarlet hedgehog cactus (Echinocereus coccineus): fruits Yanovski (p. 44). #2 spiny hedgehog cactus (Echinocereus dasyacanthus): fruits Yanovski (p. 44). #3 Engelmann’s hedgehog cactus (Echinocereus engelmannii): fruits Couplan (pp. 93-94). #4 pitaya hedgehog cactus (Echinocereus enneacanthus): fruits Couplan (pp. 93-94). #5 Fendler’s hedgehog cactus (Echinocereus fendleri): stems Couplan (pp. 93-94); fruits Yanovski (p. 44). #6 strawberry hedgehog cactus (Echinocereus stramineus): fruits Couplan (pp. 93-94). #7 claretcup hedgehog cactus (Echinocereus triglochidiatus): fruits Yanovski (p. 44).

Spinystar Cactus

FAMILY: Cactus family (Cactaceae) – Escobaria genus.

SPECIES: Spinystar cactus or desert pincushion (Escobaria vivipara (Nutt.) Buxb. = Coryphantha vivipara (Nutt.) Britton & Rose).

TO UTILIZE AS FOOD: Warning! Spinystar cactus is subject to protection in many areas throughout its natural range.

Fruits of spinystar cactus are reported to be edible. Finding enough fruits to provide even a single meal is unlikely. No fruits of this cactus were located during the fieldwork conducted for the reference. Spinystar cactus blooms from April to August and produces fruits about 2 months later from June to October. Mature fruits are green to reddish-brown, egg-shaped, about 10-30 mm long by 7-20 mm wide, spineless, nonscaly, and crowned with persistent floral remnants. Only a few fruits occur on each cactus and this species does not form colonies. Small animals can also consume any fruits that are lucky enough to mature. All these factors work against a forager. Although cacti generally prefer deserts, spinystar cactus is a wide-ranging species. In addition to the Mojave, Sonoran, and Chihuahuan deserts, it grows throughout the Great Basin and Great Plains and northward to Canada. Despite its range, its historical importance as a food source to Native Americans, as well as its importance to modern-day foragers, appears to be minor.

IDENTIFICATION: About 15-20 species of the Escobaria genus and 5-10 of the closely related Coryphantha genus are found in the United States, mostly in the Southwest. Where flowers are borne is an important diagnostic feature of cacti. In Escobaria and Coryphantha, flowers are borne at the bases of the tubercles and connected to the spine clusters by felt-lined grooves. All other members of the cactus family have flowers borne on the tops of the tubercles, either in or next to the areoles. Escobaria differs from Coryphantha by having pitted seeds. Both genera differ from Mammillaria cacti by having felt-lined grooves on the upper sides of the tubercles and flowers borne at the tips of stems rather than in rings near the tips.

Description of spinystar cactus (Escobaria vivipara): FORM spiny, winter hardy cactus less than 20 cm tall; STEMS globe-, barrel- or dome-shaped; solitary or clustered; mostly positioned aboveground, or deep-seated in northern varieties; not jointed; TUBERCLES grooved on the upper sides; arranged in spirals; and lacking colorful, deciduous, dome-shaped glands near the felt-lined areolar grooves; AREOLES bearing 10-50 spines and lacking glochids; FLOWERS regular, perfect, ovary inferior, spineless, diurnal, and borne at the tips of stems; outer perianth segments (sepals) conspicuously fringed; inner perianth segments (petals) 20-50, pinkish-purplish, and often striped; styles 1; stigmas 5-12; stamens numerous, usually pinkish-purple with yellow anthers; FRUITS egg-shaped, 10-30 mm long by 7-20 mm wide, green to reddish-brown when mature, spineless, nonscaly, and crowned with persistent floral remnants; SEEDS pitted, reddish-brown, comma-shaped, or ovoid; HABITAT Texas to Montana, and eastward to Arizona, Utah, and Nevada; blooming April to August. NOTES: Some authorities divide this species into a complex of varieties. According to the “Integrated Taxonomic Information System,” all these varieties, except alversonii, are currently synonymous with vivipara.

REFERENCES: Spinystar cactus (Escobaria vivipara = Coryphantha vivipara): fruits Couplan (p. 102), Hellson (p. 103), and Moerman (p. 113).

Barrel Cacti

FAMILY: Cactus family (Cactaceae) – Ferocactus genus.

SPECIES: #1 California barrel cactus (Ferocactus cylindraceus (Engelm.) Orcutt var. cylindraceus = Ferocactus acanthodes (Lem.) Britton & Rose). #2 Emory’s barrel cactus (Ferocactus emoryi (Engelm.) Orcutt). #3 Texas barrel cactus or Turk’s head (Ferocactus hamatacanthus (Muehlenpf.) Britton & Rose). #4 San Diego or green barrel cactus (Ferocactus viridescens (Torr. & A. Gray) Britton & Rose). #5 Arizona, compass, candy, or fishhook barrel cactus (Ferocactus wislizeni (Engelm.) Britton & Rose).

TO UTILIZE AS FOOD: Warning! Barrel cacti are protected in many areas throughout their natural range. Harvesting that results in the removal or destruction of these cacti is generally unlawful, but gathering the fruits or seeds is generally permissible. Checking local laws is advised.

 All species listed above have edible fruits and seeds. In addition, the flowers of California and Emory’s barrel cacti can be prepared as vegetables, and the stems of California and Arizona barrel cacti can be prepared as “cactus candy.” Seeds are the most valuable part, followed by the fruits, and then the stems. At best, cactus stems taste bland. At worst, they taste acrid. A lot of sugar from other sources is required to make candy out of cactus stems. Cactus stems do not provide any sugar. Traditionally, desert natives used mesquite, agave, or saguaro syrup to sweeten cactus candy. Barrel cacti typically bloom in late summer and produce fruits in late autumn, except for a few species (#1 and #4) that tend to bloom in spring. The following assessment is based on California barrel cactus. Other species are probably similar in taste, texture, and aroma.

California barrel cactus (F. cylindraceus) flowers taste reasonably good. They’re free of spines, but they have thick scales that are difficult to chew, much like fish scales. The petals, pistils, and stamens are free of scales, but these parts are slimy. Fruits of California barrel cactus are more substantial than the flowers. Like the flowers, the fruits are yellow, spineless, scaly, and excessively slimy. The fruits are also tart and filled with numerous seeds immersed in semi-sweet pulp. California barrel cactus fruits often taste more like vegetables than fruits. They’re best utilized in stir-fries or other ways that mask their slimy texture. Animals eagerly consume the fruits, so competition can be expected. Seeds of California barrel cactus are a much better resource than the fruits or flowers. Fresh seeds are black, delicately crunchy, and free of slime. Toasting them requires a certain amount of finesse to avoid rising clouds of smoke—use low heat! Also use a lid, or the seeds may escape. Lightly toasted seeds taste delicious, with all the flavor, texture, and aroma of “real food.” California barrel cactus blooms from April to May and produces fruits from June to July. This is much earlier than most species. Fruits of barrel cacti are typically a late autumn to early winter resource. Barrel cacti have been a southwestern staple for thousands of years, and they’ll continue to be a valuable resource into the foreseeable future.

NOTES: Eating cactus flesh is generally unhealthful. Barrel cacti are reasonably safe. However, the stems are mucilaginous and high in oxalic acid. The “water” in barrel cacti is chemically converted into slimy juice that’s less prone to evaporation. Drinking this juice can cause nausea, joint pain, and vomiting, yet it can also postpone dehydration. In a survival situation, it can provide short-term relief from dehydration, but it won’t satisfy the human requirement for water. Obtaining this “cactus juice” is a precarious task because it evaporates in the scorching sun before having a chance to accumulate into refreshing little pools. Squeezing water out of a potato would be easier than trying to juice a cactus. Although cacti are “succulent,” they’re surprisingly dry.

IDENTIFICATION: The Ferocactus genus is currently represented by 5 species in the United States, all of which are native to the Southwest. Barrel cacti are unique. No other cacti look similar. Flowers are borne atop the tubercles next to the spine clusters.

Description of California barrel cactus (Ferocactus cylindraceus): FORM spiny cactus about 40-160 cm tall by 25-60 cm wide; STEMS barrel-shaped; solitary; generally not leaning; and not jointed; TUBERCLES aligned to form vertical ribs; AREOLES larger spines stiff and ringed with conspicuous ridges (annulate-ridged); central spines much thicker than radial spines; glochids absent; LEAVES absent; FLOWERS regular, perfect, ovary inferior, spineless, and borne near the stem tips (laterally); scales hairless and not spine-tipped; perianth yellow inside and dark red outside; styles 1; stigmas 12-20, usually yellow; stamens numerous; FRUITS egg-shaped, yellow, fleshy, juicy, slimy, scaly, spineless, hairless, and about 30-60 mm long; seeds pitted; HABITAT Mojave Desert; blooming early spring to summer. NOTES: Three varieties are currently recognized based on spine length.

Description of Emory’s barrel cactus (Ferocactus emoryi): FORM spiny cactus about 30-90 cm tall by 30-60 cm wide; STEMS globe-, barrel- or dome-shaped; solitary; not jointed; TUBERCLES aligned to form vertical ribs; AREOLES larger spines ringed with conspicuous ridges (annulate-ridged); central spines and radial spines mostly of equal size and thickness, all of which are rigid; glochids absent; LEAVES absent; FLOWERS regular, perfect, ovary inferior, spineless, and borne near the stem tips (laterally); scales hairless and not spine-tipped; perianth red inside and out; styles 1; stigmas 12-20, red; stamens numerous; FRUITS egg-shaped, yellow, fleshy, juicy, slimy, scaly, spineless, hairless, and about 20-60 mm long; seeds pitted; HABITAT deserts of southwestern Arizona; blooming summer to autumn.

Description of Texas barrel cactus (Ferocactus hamatacanthus): FORM spiny cactus about 10-60 cm tall by 10-30 cm wide; STEMS globe-, barrel- or dome-shaped; solitary; not jointed; TUBERCLES aligned to form vertical ribs; AREOLES central spines flexible, and smooth to weakly annulate-ridged; glochids absent; LEAVES absent; FLOWERS regular, perfect, ovary inferior, spineless, and borne near the stem tips (laterally); scales hairless and not spine-tipped; perianth yellow throughout; styles 1; stigmas 12-20, yellow; stamens numerous; FRUITS globe- to egg-shaped, greenish to reddish, fleshy, juicy, slimy, scaly, spineless, hairless, and about 20-50 mm long; seeds pitted; HABITAT southwestern Texas, barely reaching southeastern New Mexico; blooming summer to autumn.

Description of San Diego barrel cactus (Ferocactus viridescens): FORM spiny cactus less than 25 cm tall and equally wide; STEMS globe-, barrel- or dome-shaped; solitary; not jointed; TUBERCLES aligned to form vertical ribs; AREOLES larger spines ringed with conspicuous ridges (annulate-ridged); central spines much thicker than radial spines, all of which are rigid; glochids absent; LEAVES absent; FLOWERS regular, perfect, ovary inferior, spineless, and borne near the stem tips (laterally); scales hairless and not spine-tipped; perianth uniformly greenish-yellow and often with reddish-brown stripes; styles 1; stigmas 12-20, yellow; stamens numerous; FRUITS globe- to egg-shaped, yellow, fleshy, juicy, slimy, scaly, spineless, hairless, and about 20-60 mm long; seeds pitted; HABITAT along the Pacific Coast in southern California; blooming spring to early summer.

Description of Arizona barrel cactus (Ferocactus wislizeni): FORM spiny cactus about 40-120 cm tall by 25-60 cm wide; STEMS barrel-shaped; often leaning southward to the point of tipping over; solitary; not jointed; TUBERCLES aligned to form vertical ribs; AREOLES larger spines stiff and ringed with conspicuous ridges (annulate-ridged); central spines much thicker than radial spines; glochids absent; LEAVES absent; FLOWERS regular, perfect, ovary inferior, spineless, and borne near the stem tips (laterally); scales hairless and not spine-tipped; perianth uniformly yellow, orange, or red; styles 1; stigmas 12-20; stamens numerous; FRUITS egg-shaped, yellow, fleshy, juicy, slimy, scaly, spineless, hairless, and about 30-60 mm long; seeds smooth or finely netted (reticulate); HABITAT deserts of southern Arizona to western Texas and southward into Mexico; blooming mid to late summer.

REFERENCES: Hodgson (p. 121) indicates that the seeds of all barrel cacti are edible. #1 California barrel cactus (Ferocactus cylindraceus var. cylindraceus = Ferocactus acanthodes): stems Moerman (p. 114); flower buds and flowers Hodgson (pp. 121-122); fruits Couplan (pp. 100-101); seeds Couplan (pp. 100-101). #2 Emory’s barrel cactus (Ferocactus emoryi): flowers and fruits Little (p. 76) and Phillips (p. 205). #3 Texas barrel cactus (Ferocactus hamatacanthus): fruits Couplan (pp. 100-101). #4 San Diego barrel cactus (Ferocactus viridescens): fruits Couplan (pp. 100-101). #5 Arizona barrel cactus (Ferocactus wislizeni): stems, fruits, and seeds Couplan (pp. 100-101).

Mammillaria

Fishhook, Pincushion, and Nipple Cacti

FAMILY: Cactus family (Cactaceae) – Mammillaria genus.

SPECIES: #1 strawberry cactus (Mammillaria dioica K. Brandegee). #2 Graham’s pincushion cactus (Mammillaria grahamii Engelm. = Mammillaria microcarpa Engelm.). #3 little pincushion cactus (Mammillaria heyderi Muehlenpfordt). #4 little nipple cactus (Mammillaria meiacantha Engelm.). #5 common fishhook cactus (Mammillaria tetrancistra Engelm.). #6 Thornber’s fishhook cactus (Mammillaria thornberi Orcutt). #7 Wright’s pincushion cactus (Mammillaria wrightii Engelm.).

TO UTILIZE AS FOOD: Warning! Mammillaria cacti are subject to protection throughout their natural range, and many rare species occur in the genus.

All cacti listed above are reported to produce edible fruits. However, finding enough fruits to provide even a single meal is unlikely. No fruits of this genus were sampled during the fieldwork conducted for this reference. From a historical perspective, fruits of this genus constituted a minor component of the Native American diet.

IDENTIFICATION: The Mammillaria genus is represented by 10-15 species in the United States, all of which are native to the Southwest. The genus is easily recognized by the ungrooved tubercles arranged spirally and flowers borne at the bases of the tubercles. Coryphantha and Escobaria are the only other cacti in the Southwest bearing flowers at the bases of tubercles, but the tubercles of those cacti are conspicuously grooved. All other cacti of similar shape with spirally arranged tubercles bear flowers at the tips of tubercles rather than the bases. Flowers and fruits of Mammillaria cacti are spineless, at least for the most part. Collectively the flowers form rings below the stem tips, and the fruits are commonly red at maturity. In general, “fishhook” cacti have curved central spines, while “pincushion” cacti have straight central spines. Both groups belong to the Mammillaria genus, and the names are also applied to cacti of other genera.

Description of the Mammillaria genus: FORM small, spiny cacti about 2-20 cm tall; STEMS globe-, barrel- or cylinder-shaped; solitary or clustered; not jointed; TUBERCLES without grooves and arranged in spirals rather than forming vertical ribs; AREOLES bearing hooked or straight spines; glochids absent; FLOWERS regular, perfect, ovary inferior, spineless, diurnal, and collectively forming rings well below the stem tips; individual flowers borne in axils at the bases of tubercles rather than at the tips; perianth (sepals and petals) white, yellow, red, pink, or purple; styles 1; stigmas and stamens numerous; FRUITS barrel-, club- or pepper-shaped; red, pink, purple, or greenish; not spiny and not scaly; HABITAT primarily deserts from Texas to California.

REFERENCES: #1 strawberry cactus (Mammillaria dioica): fruits Hodgson (p. 123). #2 Graham’s pincushion cactus (Mammillaria grahamii): fruits Hodgson (p. 123). #3 little pincushion cactus (Mammillaria heyderi): fruits Hodgson (p. 123). #4 little nipple cactus (Mammillaria meiacantha): fruits Couplan (p. 103). #5 common fishhook cactus (Mammillaria tetrancistra): fruits Hodgson (p. 123). #6 Thornber’s fishhook cactus (Mammillaria thornberi): fruits Hodgson (p. 123). #7 Wright’s pincushion cactus (Mammillaria wrightii): stems and fruits Moerman (p. 153).

Pricklypears

FAMILY: Cactus family (Cactaceae) – Opuntia genus.

SPECIES: #1 beavertail cactus (Opuntia basilaris Engelm. & J. M. Bigelow). #2 pancake or dollarjoint pricklypear (Opuntia chlorotica Engelm. & J. M. Bigelow). #3 Engelmann’s pricklypear (Opuntia engelmannii Salm-Dyck ex Engelm.). #4 grizzlybear pricklypear (Opuntia erinacea Engelm. & J. M. Bigelow ex Engelm. = Opuntia polyacantha Haw. var. erinacea (Engelm. & J. M. Bigelow ex Engelm.) Parfitt). #5 brittle pricklypear (Opuntia fragilis (Nutt.) Haw.). #6 devil’s tongue (Opuntia humifusa (Raf.) Raf.). #7 purple pricklypear (Opuntia macrocentra Engelm.). #8 grassland or twistspine pricklypear (Opuntia macrorhiza Engelm.). #9 brownspine or tulip pricklypear (Opuntia phaeacantha Engelm. = Opuntia laevis J. M. Coult.). #10 plains pricklypear (Opuntia polyacantha Haw.).

TO UTILIZE AS FOOD: All species of the Opuntia genus have edible fruits (Kirk pp. 50-53 and Tilford p. 118). In addition, species #1, 3, 5, 6, 9, and 10 have edible stems (pads) and species #1, 3, and 9 have edible seeds. It’s highly likely that the stems, flowers, and seeds of all species are edible, but this statement could not be verified. Pricklypears were valuable resources to Native Americans, but these cacti have some serious issues. All Opuntia species are covered with menacing little barbed hairs called glochids, and most species also have longer spines. Removing the glochids prior to consumption is extremely important! Glochids are unaffected by boiling and will cause excruciating pain once lodged in your skin, mouth, or throat. Removing the glochids is easier said than done. Traditionally, the various parts of pricklypears were de-spined using a shallow basket with a sieve-like bottom commonly made of willow branches or yucca leaves. As the parts were sifted, agitated, or raked across the bottom, glochids and loosely-attached larger spines fell through the narrow openings. Small pieces of sandstone were sometimes added to assist the process. Other traditional removal methods included: brushing the glochids off with brush-like utensils, burning them off with fire, rolling the various parts in sand or gravel, or washing these parts in a stream. All these traditional methods were tested during the fieldwork conducted for this reference. Some methods were more effective than others, but they all failed to completely remove the glochids. Brushing followed by washing the various parts in a stream was the “least ineffective” traditional method. Only the modern method discussed below was truly effective. Glochids are a formidable defense. Tongs and gloves are required for handling pricklypears. These distinctive cacti dominate the southwestern deserts. Closely related cacti with cylinder-like joints rather than pancake-like joints are called chollas and covered under the Cylindropuntia genus.

Fruits of pricklypears come in a variety of colors including red, purple, pink, orange, yellow, and others. Ripe fruits are generally sweet, fleshy, grainy, and filled with hard seeds. However, some species produce dry, bland, unappealing fruits. An effective way to remove the glochids is to cover the fruits with water, mash the fruits (along with the glochids and any spines) into pulp, and then strain the mess through several layers of cloth. The resulting juice isn’t very sweet, but it can be concentrated into remarkably sweet syrup by boiling off the excess water. Pricklypear syrup can be made into jelly or other items. Processing the fruits in this way obviously results in a perishable product. For long-term storage, freshly harvested fruits can be dried and then processed at a later date. Glochids are a formidable opponent. When harvesting the fruits, they readily detach and re-lodge into the fruit’s skin—or the harvester’s skin! Obtaining pricklypear flesh (or pulp) absolutely free of glochids is challenging. Pulp is sweeter than flesh. With great care, it can be scooped out of the fruits. Annual fruit production is highly reliable (at least in some species) and almost free of insect damage. No other cactus fruits are more common and more readily accessible. Engelmann’s pricklypear (O. engelmannii) reputedly produces the best fruits. Since they were the only Opuntia fruits I tried, I can’t compare them to other Opuntia fruits. However, they were certainly delicious, even better than some fruits sold in grocery stores. One taste will promptly explain why pricklypear fruits were so highly valued by Native Americans across the Southwest. Pricklypears generally bloom in spring and produce fruits in summer.

Young pads of pricklypears can be sautéed, stir-fried, pickled, dehydrated, added to salads, or used to thicken soups. Like other parts, they have issues. The following notes are based on Engelmann’s pricklypear (O. engelmannii) pads, and doesn’t necessarily apply to other species. Young pads are covered with glochids, slimy in texture, high in oxalic acid, and nearly void of nutrition. Older pads can also be gathered, but in addition to the aforementioned issues, they’re tough, fibrous, and have a reputation for causing nausea. Young pads have tender skins. Glochids readily pierce these skins. Once that happens, removing the glochids is nearly impossible. Larger spines are initially soft, flexible, and harmless. The glochids are the real problem. Thorough cleaning to remove all the glochids is imperative. Pricklypear pads are primarily a spring resource.

Flower buds of pricklypears are guarded by menacing glochids. Only the petals, stamens, and pistils are unguarded. These unguarded parts can be added to soups, salads, and other items, but gathering a supply may take a while. Flower buds of various pricklypears have long been considered a special treat among desert natives. Flower buds can be gathered, cleaned, and roasted over a fire. They can also be dried for long-term storage. Flower buds of Engelmann’s pricklypear (O. engelmannii) have a slimy texture. Those of other species may also be slimy. Pricklypear flower buds are primarily a spring resource.

Seeds of pricklypears are often protected by hard shells that complicate the various processing techniques. Pounding the seeds results in a coarse meal somewhat like broken walnut shells. Very thorough grinding is required to use the seeds like flour. Another option is to extract nourishment by boiling the seeds, but this leaves behind a lot of calories. Harvesting the seeds prior to maturity is also an option. Shells of immature seeds are much softer than those of mature seeds, which eases the grinding effort, but the nutritional value of immature seeds is lower. Pounding mature seeds and sifting out the shells is only partially effective, thus leaving foragers with a number of bad options. Attempting to pop the seeds like popcorn has no effect on the shells, except for imparting a burnt flavor. Seeds of chollas are generally softer and easier to manage than those of pricklypears.

IDENTIFICATION: Approximately 40 species of the Opuntia genus and 30 of the closely related Cylindropuntia genus are found in the Southwest, not including the long list of subspecies, varieties, and hybrids that could easily fill an encyclopedia. The jointed stems and presence of glochids (barbed hairs) are trademarks of these genera. No other southwestern cacti produce jointed stems or glochids. In Opuntia, the joints are flat like pancakes, tubercles are poorly defined, spines are never sheathed, and the cacti are inclined to spread along the ground. In Cylindropuntia, the joints are cylindrical to club-shaped, tubercles are well defined, spines are covered by papery sheaths, and the cacti are more inclined to grow upright.

Description of pricklypears (the Opuntia genus): FORM spiny or spineless cacti; generally shrub-like or less often tree-like; STEMS consisting of numerous pancake-like joints; TUBERCLES smooth, flat, and poorly defined; AREOLES always bearing glochids, usually bearing long unsheathed spines, and occasionally bearing rudimentary leaves; LEAVES tiny, seen only in the young areoles and then soon falling away; FLOWERS regular, perfect, and ovary inferior; perianth segments numerous, united at the bases, and grading from sepals to petals; outer segments greenish; inner segments yellow, orange, pink, red, or purple; styles 1; stigmas and stamens numerous; FRUITS dry, fleshy, smooth, bumpy, or spiny; seeds numerous; HABITAT primarily deserts, transition zones, mesas, and rocky woodlands; blooming spring, summer, and autumn.

REFERENCES: Kirk (pp. 50-53) and Tilford (p. 118) state that the fruits of all Opuntia species are edible. #1 beavertail cactus (Opuntia basilaris): stems, flower buds, fruits, and seeds Moerman (p. 164); flowers and fruits Rhode (p. 108). #2 pancake pricklypear (Opuntia chlorotica): fruits Moerman (p. 164). #3 Engelmann’s pricklypear (Opuntia engelmannii): stems Moerman (p. 165); fruits and seeds Castetter (1935-a p. 35) and Hodgson (p. 126). #4 grizzlybear pricklypear (Opuntia erinacea): fruits Rhode (pp. 109-110). #5 brittle pricklypear (Opuntia fragilis): stems Moerman (p. 165); fruits Couplan (p. 89). #6 devil’s tongue (Opuntia humifusa): stems and fruits Moerman (p. 166). #7 purple pricklypear (Opuntia macrocentra): fruits Couplan (p. 89). #8 grassland pricklypear (Opuntia macrorhiza): fruits Moerman (p. 166). #9 brownspine pricklypear (Opuntia phaeacantha = Opuntia laevis): stems, fruits, and seeds Moerman (p. 166). #10 plains pricklypear (Opuntia polyacantha): stems and fruits Castetter (1935-a p. 35).

Senita Cactus

FAMILY: Cactus family (Cactaceae) – Pachycereus genus.

SPECIES: Senita cactus, old man’s whiskers, or garambullo (Pachycereus schottii (Engelm.) D. R. Hunt = Lophocereus schottii (Engelm.) Britton & Rose).

TO UTILIZE AS FOOD: Warning! Senita cactus is protected throughout its natural range in the United States. The following notes are based on previous descriptions from other literature.

The small fruits, also known as “garambullos” in Mexico, are edible fresh or cooked. True garambullos are from cacti in the Myrtillocactus genus endemic to Mexico. Senita fruits are usually red, spineless, and fleshy when fully ripe. The pulp is also red. The flavor is reported to be sweet and sour. The seeds are black, shiny, and bowl-shaped. Senita cacti have the most fleshy and least spiny fruits of all species in the Pachycereus genus. Due to the limited range of these cacti, the fruits are of little value to southwestern foragers unless venturing into Mexico.

IDENTIFICATION: Only 1 species of the Pachycereus genus is found in the United States, and no other cacti have a similar appearance.

Description of senita cactus (Pachycereus schottii): FORM spiny cactus about 2-4 meters tall; STEMS column-like and branching from the bases; upper stems densely covered with masses of gray spines that are longer than spines on lower stems; TUBERCLES aligned to form 5-7 prominent ribs (organpipe cacti have 12-17 ribs); AREOLES not bearing glochids; LEAVES absent or rudimentary; FLOWERS regular, perfect, ovary inferior, nocturnal, and borne along the stems directly from the areoles; perianth segments (sepals and petals) pink, and often fringed; styles 1; stigmas and stamens numerous; FRUITS red, 25-40 mm in diameter, ovoid to nearly spherical, filled with bowl-shaped seeds, and usually spineless (organpipe cacti have densely spiny fruits); HABITAT extreme southern Arizona and southward into Mexico; blooming April to August; fruiting July to October.

REFERENCES: Senita cactus (Pachycereus schottii = Lophocereus schottii): fruits Hodgson (pp. 122-123).

Queen of the Night

FAMILY: Cactus family (Cactaceae) – Peniocereus genus.

SPECIES: Queen of the night or night-blooming cereus (Peniocereus greggii (Engelm.) Britton & Rose).

TO UTILIZE AS FOOD: Warning! Queen of the night cactus is protected by state, federal, and international laws. It was neither located nor sampled during the fieldwork conducted for this reference.

The roots, flowers, and fruits are reported to be edible. Queen of the night cactus produces massive turnip-like roots and sweet, juicy, spiny, red fruits filled with black seeds. The tuberous roots typically weigh 2-7 kilograms (about 5-15 pounds) and attain the size of basketballs. No descriptions of the flavor, texture, or aroma of the roots were located. Edward Castetter indicates that Native Americans chewed the roots raw to quench thirst or ate the peeled roots after baking them in ashes. Roots can be gathered anytime (doing this legally requires a special permit), but finding queen of the night is difficult. It’s a stick-like cactus that’s well camouflaged among desert shrubs. Flowers of this cactus are extremely fragrant and bloom from May to July. Fruits mature from July to September. Queen of the night cactus was of minor importance to Native Americans, and it’s even less important to modern-day foragers.

NOTES: Fruits of a related species called gearstem cactus (Peniocereus striatus) were eaten by the Seri Indians of Mexico (Hodgson pp. 134-136). This cactus is also protected and even less common than queen of the night cactus. Even in Mexico where it’s more common, it was of minor importance.

IDENTIFICATION: Only 2 species of the Peniocereus genus are found in the United States, both of which are limited to the Southwest. Gearstem cactus (P. striatus) is extremely rare, found primarily at Organpipe Cactus National Monument. Queen of the night (P. greggii) is more common, ranging from the Sonoran Desert to the Chihuahuan Desert. These branch-like cacti are difficult to spot among shrubs.

Description of queen of the night (Peniocereus greggii): FORM spiny cactus emerging from large tuberous roots; STEMS narrow, only 5-20 mm in diameter, inconspicuous, brownish, and often weaving through shrubs; TUBERCLES aligned into 4-9 prominent ridges; AREOLES bearing spines about 5-15 mm long; glochids absent; FLOWERS regular, perfect, ovary inferior, spiny, nocturnal, extremely fragrant, and borne along the stems at the tips of the tubercles; hypanthium tubes greatly elongated; inner perianth segments (petals) white; styles 1; stigmas and stamens numerous and white; FRUITS ellipsoid, 50-80 mm long by 30-40 mm wide, red, sweet, spiny, nonscaly, and not splitting open at maturity; seeds black; HABITAT Sonoran and Chihuahuan deserts; blooming in late spring or early summer; fruiting summer to early autumn.

REFERENCES: Queen of the night (Peniocereus greggii): roots Castetter (1935-b p. 18, cited as Cereus greggii), Couplan (p. 98), Hodgson (pp. 134-136), and Moerman (p. 175); flowers Hodgson (pp. 134-136) and Hrdlicka (p. 257); fruits Couplan (p. 98), Hodgson (pp. 134-136), and Moerman (p. 175).

Organpipe Cactus

FAMILY: Cactus family (Cactaceae) – Stenocereus genus.

SPECIES: Organpipe cactus (Stenocereus thurberi (Engelm.) Buxb. = Lemaireocereus thurberi (Engelm.) Britton & Rose).

TO UTILIZE AS FOOD: Warning! Organpipe cactus is protected throughout its natural range in the United States, but it’s commonly grown in home gardens where the fruits can be gathered with the owner’s permission.

Organpipe cactus produces delicious fruits and seeds. Other parts of this cactus are inedible. Native Americans esteemed the fruits, considering them the best in northwestern Mexico. Of course, few other fruits exist in that region to compete for the title. Organpipe fruits are about the size and shape of tennis balls. They mature at the hottest time of the year in the hottest part of the country. Just prior to maturity, they turn from green to various shades of red, orange, yellow, pink, or purple (mainly red). The gathering season is only a few weeks long. Bountiful harvests are produced even during years of little rainfall. By August, the fruits split open naturally and become a mess of juicy pulp, covered with millions of ants! The pulp is practically liquid. Contrary to some descriptions, these fruits are indeed spiny. A few spines fall off at maturity, but the majority of them remain attached. Underneath the spines is a thin layer of sweet flesh surrounding a region of pulp and seeds. The numerous black seeds have a delicate crunch. Removing them is neither necessary nor wise. If the pulp is white, the fruits are still immature. White pulp tastes horrible. Only red pulp is sweet. Fully ripe fruits are reminiscent of watermelons combined with wild strawberries. Reaching the fruits is easy with a stick. Organpipe cactus only grows about 3-5 meters tall. Cutting the fruits in half and scooping out the pulp is the easiest way to utilize this desert resource. Obtaining the fleshy layer is a little harder due to the spines. Dehydrating the fruits sure won’t be a problem with temperatures exceeding 110 degrees Fahrenheit! It’s a wonder the fruits even contain moisture. Overall, organpipe cactus fruits are a top-quality wild food, definitely the best in the region.

IDENTIFICATION: Only 1 species of the Stenocereus genus is found in the United States, and it’s very easy to recognize. No other cacti in the Southwest look similar. Organpipe cacti grow from 3-7 meters tall. Only saguaro cacti are taller. All other cacti are much smaller. Numerous arm-like stems branch from the bases of organpipes. Each arm has 12-17 ridges running lengthwise. The flowers are white (often tinged with pink or yellow) and bloom at night and emit a musty fragrance. The fruits are red, juicy, spiny, spherical, and about 35-65 mm in diameter. Frost readily kills organpipe cacti, so their range is limited to frost-free zones.

Description of organpipe cactus (Stenocereus thurberi): FORM spiny cactus about 3-7 meters tall; STEMS column-like and branching from the bases; TUBERCLES aligned to form 12-17 vertical ribs; AREOLES not bearing glochids; LEAVES absent or rudimentary; FLOWERS regular, perfect, ovary inferior, nocturnal, and borne along the stems directly from the areoles; inner perianth segments (petals) white, often tinged with pink or yellow, and often fringed; stigmas and stamens numerous; FRUITS globe-shaped, 30-55 mm in diameter, red, sweet, spiny, and filled with bowl-shaped seeds; HABITAT southern Arizona and southward into Mexico; blooming April to July.

REFERENCES: Organpipe cactus (Stenocereus thurberi = Lemaireocereus thurberi): fruits and seeds Hodgson (pp. 136-146) and Moerman (pp. 251-252).