Cholla

Cylindropuntia acanthocarpa, C. fulgida

vegetable

Flower buds picked in spring, stripped of their spines, dried then cooked: their taste is between asparagus and artichoke.

Origin

Sonoran Desert

Where to find it

The dried buds are sold in desert-food shops, in Tucson and on the Tohono O'odham Nation.

Season (United States)

April to May · grows in your region

Preparation

The dried buds are soaked overnight, then boiled for about twenty minutes until tender.

Molecules

BetalainsIn small amounts, not counted Calcium · Insoluble fibers

Did you know?

The Tohono O'odham rolled them in gravel to strip the spines, and still do.