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Edible and Medicinal Plants of the Desert Taught by Cat Thor 6/5/2016

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Hosted by the Survival Rendezvous MeetUp Group, Phoenix, Arizona

Cat Thor discussing the uses of the Desert Tea bush growing under a Palo Verde tree.

[All photographs in this document were taken by Nick Saint-Erne]


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LOCATION: Desert Vista Trail, Phoenix, Arizona

Our journey took us from the Desert Vista Trailhead (1900 West Desert Vista Trail, Phoenix, Arizona) hiking north on the Hawk’s Nest Trail, then bearing right onto the Dixie Mountain Loop, and taking the next right onto the Valle Verde Trail, which turned from heading eastward to heading south, and then walking west on the Desert Tortoise Trail to loop back onto the Hawk’s Nest Trail and return to the trailhead parking lot (and some shade!). Total hike length of about 3 miles. Image above from: https://www.phoenix.gov/parkssite/Documents/095100.pdf See also on Google Maps: https://www.google.com/maps/@33.7439346,-112.087887,16z?hl=en

https://www.phoenix.gov/parkssite/Documents/095100.pdf

https://www.google.com/maps/@33.7439346,-112.087887,16z?hl=en


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Many desert plants are edible and have anti-inflammatory, anti-viral, and anti-bacterial properties, as well as an amazing capacity to hold moisture. The extreme conditions in the desert make protecting water important, which is why most desert organisms have spines, bite or sting. Cactus: the Cactaceae family In general, cactus plants are high in amino acids (building blocks of proteins), carbohydrates, fiber, B-Vitamins, Vitamin C, beta carotene (Vitamin A precursor), magnesium, iron and other minerals, and most importantly: water! The mucilage (slick substance inside of cactus) can be used on the skin as sunscreen in emergencies, and for soothing sunburn, minor irritations and stings.

Hedgehog cactus (Echinocereus engelmannii) – Peel off the outside with a knife (beware of spines) and the inner core can be eaten raw like a cucumber. Saguaro Cactus (Carnegiea gigantea) – The most delicious of the cactus fruits, the saguaro fruits do not have spines or glochids (tiny hair-like stickers around the spines) and can be eaten raw or cooked. The fruit turns from green to yellow then red when ripe, usually in July through September, ripening time depending on water availability and location. The cactus body can be cut into and the center pulp removed and wrapped in a bandana to wring out the juice into a container for drinking. The flowers (Arizona’s state flower!) are edible raw. Young saguaro cactus can be differentiated from a barrel cactus by their white spines.

Saguaro before growing any arms, Examining the edible saguaro flower. with flowers at the top of the plant.

Close-up photo of a tall multi-armed saguaro showing the flower blooms at the end of each arm and the fruit that

forms under each flower.

Hedgehog cactus


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Fishhook Barrel Cactus (Ferocactus wislizenii) – Has a thick (2 foot diameter), barrel-shaped body and long, reddish hooked spines. The yellow/red flowers and yellow fruit grow at the top of the plant. The fruit has no spines or glochids and is very edible. The pulp of this cactus does contain water, but the water contains oxalic acid and may cause diarrhea if ingested in large quantities or when the stomach is empty. It has been called the “Compass Cactus” because it tends to lean to the south, pointing to the sun, to reduce its exposure to solar radiation. Arizona Fishhook Cactus (Mammillaria grahamii) – Fishhook cactus is a common name for any hook-spined cactus species of the genera Mammillaria, Echinomastus or Sclerocactus. They are small cacti, usually growing up to 6-7 inches high. They are not to be confused with the much larger fishhook barrel cactus. [Not pictured]

Prickly Pear Cactus (dozens of species of prickly pear cactus belong to the Opuntia genus) – These cactus all have flat, fleshy pads that look like large, thick leaves that are oval to round in shape. The pads (Native Americans call them nopal, plural nopales) and fruits (tuna) are edible raw or cooked. Young pads are tastier than old ones. Burn off the spines and glochids in order to handle the pads, or do as the Native Americans did: place pads on a flat stone and rub them with another flat stone held in the hand to rub off the spines. After removing spines, cut the pad into strips and boil, then fry them. They can also be eaten raw in small quantities, but too much might act as a laxative.

The photo to the right shows a young saguaro cactus on (left) next to an old barrel cactus (on right). The color of the spines helps differentiate the two.

Left: Prickly pear by trailhead. Above: Prickly pear pad (nopal) and the attached fruit (tuna).


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Apache canteen: Remove spines from a pad without damaging the outer skin. Cut off the base of the prickly pear pad and then, using the fingers, separate the two sides of the pad from the interior, making a hollow pouch. This can be used to carry water, and the cut off base can be inverted in it to make a plug.

Cochineal Scale Insect (Dactylopius coccus) – this is a small insect in the suborder Sternorrhyncha, from which the natural dye Carmine is derived. A primarily sessile parasite, it lives on cacti in the genus Opuntia, feeding on plant moisture and nutrients. Large numbers of the insects live in groups and appear as a white fur on the cactus pads. Survival Tongs – use two sections of saguaro cactus ribs, or other sticks, with a small rock or piece of wood incorporated at one end and lash them together. Makes a pair of tongs or tweezers for safely handling spiny plants. Cholla - These cacti are in the same subfamily as prickly pears, but in a different genus (Cylindropuntia), as they have round instead of flat stems. They have barbed spines that tenaciously attach to skin, fur, and clothing. When a segment of cholla falls onto the ground, it will begin to grow where it falls. Stands of cholla are often formed from separated parts of an original plant. Chollas have a papery epidermal sheath on each spine. Teddy Bear Cholla (Cylindropuntia bigelovii) – This huggable-looking plant is deceptively dangerous because their long spines are barbed and covered with oil, which makes their pricks more irritating to the skin. The oil ignites readily, making them good for fire starting and enabling easy removal of their spines by burning. They contain oxalic and malic acids. This cholla is one of the better tasting ones; once the spines are burnt off it can be eaten raw or cooked. While it does have yellow flowers, it does not produce fruit, but propagates by the breaking off of segments, which come off easily if touched.

Spineless prickly pear cactus (Opuntia ficus-indica) growing in backyard in Phoenix; used for feeding the pet tortoises. Photo by Nick Saint-Erne on 5/28/2016

Fallen stems growing near parent plant.

Lighting the cholla creates a large flame.


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Buckhorn Cholla (Cylindropuntia acanthocarpa) – This cholla has green stems that branch upwards like the antlers of a buck deer. The flower buds (called Ciolim by the Tohono O’odham) can be roasted or boiled and taste good, like asparagus. The new ends of the growing stems can be eaten by burning off the spines, then boil them for 20-30 minutes. They taste like artichoke heart with a “zing”. [Photo below]

Staghorn Cholla (Cylindropuntia versicolor) – Like the Buckhorn cholla, but has purplish color to it. [Not pictured] Christmas Cholla (Cylindropuntia leptocaulis) – The small, red fruit (which usually ripens near Christmas) has thorns, but it can be eaten raw if the thorns are burned off. The fruit can also be boiled to make a paste to use like jelly. [Photo below]

Pencil Cholla (Cylindropuntia arbuscula) – This cholla has pencil-thin stems, and edible fruits like the Christmas Cholla. [Photo below]

Chain-fruit Cholla (Cylindropuntia fulgida) – The stem ends have fleshy, green fruits that are sterile, and wrinkled with a few spines. In successive years, new fruits are added to those of previous seasons, hanging down like a chain of fruits. These fruits easily detach from the plant, attaching to a passer-by seemingly just by walking near the plant, giving it the name “Jumping Cholla”! Next page: Fruits from chain-fruit cholla.


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Ocotillo (Fouquieria splendens) – Ocotillo is not a cactus, but has sharp spines on its stems. In dry seasons, the plant appears as large, spiny, dead sticks. When it rains, the stems quickly produce green ovate leaves. The plant branches very heavily at its base, but the branches are pole-like and rarely divide further. Individual ocotillo branches are sometimes used as poles for fences, and often take root to form a living fence. The leaf stalks harden into blunt spines, and new leaves sprout from the base of the spine. The bright crimson flowers appear after rainfall, and have a tangy flavor. Base of stalks can be chewed on to swallow juices, or can be boiled to eat.

Right: Brittle Bush in front of a chain fruit cholla at the Desert Botanical Gardens.

Photograph by Nick Saint-Erne 5/7/2016

Left: Ocotillo in dry season with no leaves and showing remnants of the red flowers

at the ends of stems. Photo taken on 6/5/2016.

Right: Ocotillo that is watered with full leaves,

at Agave Library in Phoenix. Photographed on 6/6/2016.


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Century Plant (Agave americana) – This succulent is also called the maguey plant. Its common name derives from its semelparous nature of flowering only once at the end of its long life. The plant dies after flowering, but produces suckers or adventitious shoots from its base, which continue to grow after the main plant dies. To eat, cut the stems and roots off the plant, leaving a large central heart. Build a fire pit and burn wood to produce coals. Place Agave hearts over coals and bury for several days. The roasted hearts can then be eaten, or dried after cooking to preserve for later consumption. Pulque is a fermented beverage made from the Agave by cutting off the flower stem, and fermenting a sweet liquid called aquamiel ("honey water") that gathers in the heart of the plant.

Right: Agave flexispina with flower spike. Photo by Nick Saint-Erne, taken at the Desert Botanical Gardens, Phoenix, AZ on 5/7/2016.

Trees Palo Verde – Spanish for “green stick,” so named because their bark contains chlorophyll for photosynthesis, making the trunk and branches green. Common species are the foothill, yellow or little-leaf palo verde (Parkinsonia aculeata) and the blue palo verde (Parkinsonia florida). Both species are spiny, multi-trunked, deciduous trees. Foothill palo verdes only reach about 20 feet in height and have more yellowish bark and duller yellow/white flowers. Blue palo verdes grow to 40 feet tall. Their twigs and young branches are bluish-green, as are the leaves, which are larger than the foothill variety. Both have twice pinnate leaves (leaves with two stems and opposing leaflets on each stem), with the foothill species having more abundant leaves growing on longer stems. Seed pods contain from one to eight seeds. The foothill species pods have narrow waists between the seeds, which are lentil sized. Blue palo verde seeds are slightly larger and flatter, with thicker, harder shells. The bean pods can be boiled or steamed when green and the seeds eaten like edamame. When dried, the beans can be ground into flour or can be used like dried pinto beans: soak overnight in water, and then boil until soft. The flowers are edible raw, or better roasted, or can be used to make tea. Palo verde is the Arizona state tree.

Right: Seed pod on a Palo Verde.

Palo Verde tree in bloom. Photo taken in New River, AZ on 4/16/2016.


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Mesquite – This is the common name for leguminous trees in the genus Prosopis; with over 40 species. Velvet Mesquite (Prosopis velutina) – The fine leaves are about 3-6 inches long and bipinnately compound. They fold closed at night. The thorns come out at the leaf nodes. Honey Mesquite (Prosopis glandulosa) – Thorns grow on the branch away from the leaves. Spikes of flowers form in spring and summer. The long flower stalks (catkins) can be roasted and eaten. Mature flowers form a flat bean pod 2-6 inches long. Green pods can be boiled like edamame and the seeds eaten. Once the pod is dry the whole pod can be ground into flour and made into bread. The dried seeds can be used like beans: soak overnight and then boil to cook them. Because they have such deep tap roots, when cut to the ground level, the tree can often regrow. The bark can be cut and the sap collected to use as glue, or mixed with water and boiled to make syrup. The sap can be used as an antiseptic on wounds. Chew on Mesquite leaves and swallow the juice (not the leaves) to relieve a sore throat.

Left:

Seed pods on a Velvet Mesquite tree

Right: Dried mesquite

seed pods


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Mesquite Mistletoe (Phoradendron californicum) – The mistletoe is a leafless plant that attaches to host plants, often desert trees such as Mesquite and Palo Verde. Desert mistletoe takes water and minerals from its host plants but it does its own photosynthesis, making it a hemiparasite. During the winter it produces inconspicuous, fragrant flowers. Female desert mistletoe plants produce red to whitish berries that are eaten by the silky flycatcher (Phainopepla nitens), which then spreads the seeds when they defecate or wipe their bills on tree branches after eating mistletoe berries. The red berries are edible, but can cause a miscarriage in pregnant women. Boiled berries are better than eating them raw. Berries from mistletoe growing on Mesquite trees are reported to be better tasting than those from mistletoe on other tree species. Desert mistletoe plants, but not the berries, contain phoratoxins which can be toxic if ingested. Shrubs Creosote Bush (Larrea tridentata) – This plant was named after the creosote oil that is used for water proofing wood, such as telephone poles and railroad ties, because of its similar smell. However, the creosote bush is not used to make creosote oil. The creosote-like smell is released after a rain and is considered to be the most prominent scent in the desert. It is the most drought tolerant plant found in the USA. It has a circumferential root system as well as a deep tap root. It has numerous small yellow flowers in the spring that become little round fuzz balls. It is “The Medicine Cabinet of the Desert” because of its many uses. Crushed leaves can be wrapped over a wound as an antiseptic. Boil the leaves in water to make a decoction to drink. Pour boiling water over the leaves to make a tea (infusion) that can be used on wounds or drunk.

Left: Creosote Bush

Right:

Creosote Bush in bloom. Photo taken by Nick Saint-Erne, Desert Vista Trail on 3/5/2016.

Below:

Creosote blooms turn into small, white, fuzzy fruit

capsules containing 5 seeds.

Photo by Nick Saint-Erne at Agave Library in Phoenix,

6/6/2016.

Right: The dark green leafless stems of the Mesquite

Mistletoe attached to a lighter colored Palo Verde tree.


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Triangle-Leaf Bursage (Ambrosia deltoidea) – This plant has silver-green colored leaves on top and they are white and fuzzy underneath, with green flowers, and no thorns. The triangle shaped leaves are about 1 inch long and 1/2 inch wide. The margins are serrated but can sometimes be smooth. Young branches and leaves are hairy and resinous, but become smooth with age. It can be confused with brittle bush when not in flower, but the bursage is a smaller plant with smaller, duller gray leaves. Bursages are vitally important to the desert as nurse plants. The seedlings of most desert plants cannot survive the extreme environmental conditions in exposed ground; they must start life in the shelter of another (nurse) plant. Bursages are among the few plants that can pioneer exposed sites and become the nurse plants for future desert plants. You can use the leaves to make an infusion as a topical antiseptic and to drink for treating an upset stomach. However, these plants produce copious wind-borne, highly allergenic pollen and are a major cause of hay fever. Triangle-leaf bursage is drought deciduous and will lose its leaves during the dry seasons.

Far Left: dried (but not dead!) bursage. Center: Bursage that is watered with full leaves. Photo taken at Agave Library, Phoenix on 6/6/2016.

Leaf comparison between Triangle-Leaf Bursage (left) and Brittle Bush (right).

Brittle Bush (Encelia farinosa) – Evergreen leaves are a silvery gray color, as if dusted with flour (hence the species name farinosa). The leaves have tiny hairs to protect them from the heat and cold. Small, yellow daisy or sunflower-like (it is in the sunflower family) flowers grow on long stalks above the leafy part of the bush. The branches are brittle and woody, and contain a fragrant resin. The resin can be chewed like gum, used as glue or dried and burned as incense. Chew branches to fray the end to make a toothbrush.

Brittle Brush in bloom Dried Brittle Brush Photo taken by Nick Saint-Erne at Desert Vista Trail on 3/5/2016.

Brittle Brush with leaves.


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Globe Chamomile (Oncosiphon piluliferum) – This is an invasive plant species introduced from South Africa. It is spreading rapidly through the Sonora Desert. It has small, round, yellow flowers. Make an infusion to drink to reduce fever.

Left:

Desert area covered with dried Globe Chamomile plants.

The yellow round flowers are still prominent.

Right:

Freshly growing Globe Chamomile plant

in a Phoenix yard. Photographed on 6/7/2016.

Desert Tea [Indian Tea, Mormon Tea] (Ephedra nevadensis) – Plants of the genus Ephedra contain the alkaloids ephedrine and pseudoephedrine, and have traditionally been used by indigenous people for a variety of medicinal purposes, including treatment of asthma, hay fever, and the common cold. Make an infusion and drink it to open respiratory tract, or breathe vapors from boiling stems in water to reduce inflammation and fever.

Left:

Desert Tea bush under a Palo Verde Tree.

Right:

Desert Tea at the Glendale Public Library

Xeriscape Garden, 5959 W Brown Street, Glendale, AZ.

Photo by Nick Saint-Erne on 5/14/2016

Amaranth (Amaranthus species) – There are over 60 species of annual or short-lived perennial plants in this genus. Most of the species of Amaranthus are summer annual weeds and are commonly referred to as pigweed. Catkin-like cymes of densely packed flowers, ranging from purple and red to green or gold color, grow in the summer and produce many tiny black or white seeds. The leaves, especially young ones, can be eaten raw, or boiled or fried. The root can be cooked as a vegetable. The tiny seeds can be ground into flour or roasted and eaten whole. They can also be popped like popcorn.

Left: An Amaranth plant growing among the leaves of a Coves' Cassia (Senna covesii)

plant near the restrooms of the Desert Vista Trailhead parking lot.

Right:

A cultivated Amaranth plant in the garden of Nick Saint-Erne.

Note the immature cyme (inflorescence).

Photo taken on 6/6/2016.


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Grass – Green grass can be chewed to extract nutrients and the juices swallowed, but don’t eat the grass! Some dried grasses may have edible seeds.

Dried grass showing seed heads. Photographed by Nick Saint-Erne in New River, AZ 4/16/2016

The Rule of Threes:

3 minutes – survival time without air 3 hours – survival time in extreme heat or cold without access to shelter 3 days – survival time without water 3 weeks – survival time without food.

Suggested Reading: A Modern Herbal – M. Grieve Gathering the Desert – Gary Paul Nabhan Landscape Plants for the Arizona Desert (www.amwua.org) Medical Herbalism – David Hoffman Medicinal Plants of the American Southwest – Charles W. Kane Medicinal Plants of the Desert and Canyon West – Michael Moore Plants of Arizona – Anne Epple and John Wiens Sonoran Desert Food Plants – Charles W. Kane See also: Southeastern Arizona Wildflowers and Plants at http://www.fireflyforest.com/flowers/category/edible-plants/ This document was prepared by Nick Saint-Erne from notes taken during the tour, with further annotations. All photos were taken by Nick Saint-Erne during the tour on 6/5/2016, unless indicated otherwise. [email protected]

http://www.amwua.org/

http://www.fireflyforest.com/flowers/category/edible-plants/

mailto:[email protected]