Edible Wild Plants of the Southwest

Cactus Fruits

• The barrel, saguaro and prickly pear cactus provide the most appetizing varieties of fruit. The barrel cactus blooms in the spring and bears small yellow fruits during the summer. The fruit of the barrel cactus is one of the few kinds of cactus fruit that are not covered in sharp spines. The fruit, which can be eaten raw, has a slightly slimy texture and a tart flavor, according to DuHamel.

  Prickly pear cactus fruit is covered in sharp spines that must be carefully removed first by singeing or scraping. The fruit can be eaten raw, but it is often boiled to create a sweet syrup or dessert topping. It is also useful as an ingredient in salsa.

  Saguaro fruit is often used as a syrup as well. Called "bahidaj sitol" by the Tohono O'odham people, saguaro fruit syrup is one of the world's rarest fruit syrups. It has a deep smoky-sweet flavor that complements fruits, vegetables and ice cream.

Cactus Parts

• Cholla buds are picked from the buckthorn cholla cactus in early spring, just before the plant flowers. These buds are dried and used throughout the year. They triple in size after being boiled and have a flavor similar to an artichoke or asparagus. Cholla buds work well as a side dish or as an ingredient in marinades. In addition to being flavorful, cholla buds are also healthy. According to the Tohono O'odham Community Action website, or TOCA, two tablespoons of dried cholla buds contain as much calcium as a cup of whole milk, with only 28 calories.

  Native tribes boiled and ate barrel cactus flowers. These plants have a flavor reminiscent of cabbage, according to DuHamel. In addition, the nopal, or Indian fig, is a type of prickly pear with edible cactus pads. The sections are cut into strips, boiled and eaten as a vegetable.

Herbs and Vegetables

• The American wild carrot is also known as rattlesnake weed. Its roots are eaten either cooked or raw like cultivated carrots. The common dandelion has edible leaves that can also be eaten either cooked or raw. Its dried, ground roots are used as a substitute for coffee, while the flowers are used in tea or dandelion wine. The desert horsepurslane, a succulent plant with oval-shaped leaves, has edible leaves. It is collected and used by the Tohono O'odham as summer greens. Finally, pinyon nuts, which are collected from the pinecones of the border pinyon tree, are eaten cooked, raw or as an ingredient in recipes.