Page 107 - The Forager’s Guide to Wild Foods

Saguaro, Carnegiea

gigantea (CACTACEAE)

SAGUARO, also called Sahuaro, Giant Cactus, and Pi-
thaya, is a tree-like, erect cactus that grows over 50 ft.
(16m) tall, 2.5 ft. (0.8m) in diameter, and may or may
not develop vertically growing side arms. Saguaros
grow very slowly, reaching a height of only 3 ft. (1 m)
in 20-50 years, and can live over 150 years. They start
growing side arms between 75 to 100 years old.
FLOWER: White, waxy flowers are 3.5-5 inches (8-
12cm) long. They bloom in spring, from May through
June. Flowers open sequentially for a month, about 4
a day, for less than 24 hrs. They open after sunset and
and is a critical species in its natural biome, being
close in midafternoon. Ripe, ruby red fruits are 2.5-3.5
protected in many places.
inches (6-9cm) long. Fruits ripen in June and contain
SUGAR-FREE SAGUARO JAM: Soak 6 cups fruit pulp
over 2,000 seeds.
in a pot and fill with water until the pulp is submerged
SPINES: Spines are very sharp, unbarred, 2.25 inches
½-way for 1.5 hrs., stirring occasionally. Cook mix-
(7cm) long. They only grow for a season.
ture on low for 30-40 min. Separate pulp from liquid
EDIBLE PARTS: fruits and put aside. Boil liquid slowly until syrupy. Mash
KEY MEDICINAL USES: Saguaro is used for constipa- pulp through a sieve to remove seeds. Combine re-
tion and hydration. maining pulp to syrup. Serve over warm fry bread.
HOW TO HARVEST AND EAT: Fruits can be eaten raw, WARNING: Overconsumption can cause: stomach
cooked in jams, or fermented for wine. A pole is usual- upset, acid reflux, vomiting, and diarrhea.
ly needed to reach the fruits. This cactus is threatened

Salsify, Tragopogon spp.
(ASTERACEAE)

SALSIFY, Goat’s Beard, Purple Salsify, Jerusalem Star,
Vegetable Oyster, or Oyster Plant is a flowering biennial
that grows to 4 ft. (1.2m) tall. It grows in full sun.
FLOWER: Pointy, beak-like flower buds bloom from May
through July. Petals vary with squared-off or rounded,
long, slender yellow or purple petals surrounded by 8
bracts. Flower heads turn into large, brown, dandeli-
on-like globes of parachuted seeds. T. dubius and T. pre-
tenses have yellow flowers. T. porriffolius have purple
flowers with long, thin, serrated petals that open in the Matt Lavin, CC-BY-SA-2.0
morning and close by noon.
HOW TO HARVEST AND EAT: Salsify root tastes
LEAF: Linear, grass-like leaves are light green to green- similar to oysters and should be harvested from late
blue. Basal leaves grow 7-12 inches (18-30cm) long and autumn through winter, after at least the first frost,
0.8 inches (2cm) wide in dense rosettes and are pur- so it becomes tender and develops flavor. Don’t har-
plish-brown along the lower stem. Leaves along stems vest tough, post-flower root. Carefully dig up the
are lanceolate and alternate. roots without breaking them. Roots can be eaten raw,
EDIBLE PARTS: roots, young leaves and stalks, root or dried, ground, and roasted as coffee substitute.
crowns, flowering shoots Young leaves and flowering shoots can be eaten raw.
KEY MEDICINAL USES: Salsify root is used for benefi- PAN ROASTED SALSIFY: Add peeled salsify root to
cial liver and gall bladder effects and for arteriosclerosis heated butter in a cast iron pan. Season to taste and
and high blood pressure. sauté until browned.
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