Page 53 - The Forager’s Guide to Wild Foods

Cholla, Cylindropuntia

spp. (CACTACEAE)

CHOLLA is the common name of plants from the genus
Cylindropuntia, which holds about 35 species. A des-
ert-loving plant, Cholla has barbed spines that adhere
to clothing, skin, and fur. It is the only plant from the
cacti family that has papery sheaths covering its spines.
Chollas can be low growing, or trees up to 10 ft. (3 m)
tall. Branches tend to be similar in thickness as the
main stem, knobby, and can form interesting shapes.
Buckhorn Cholla, Cylindropuntia acanthocarpa, Stag-
horn Cholla, Cylindropuntia versicolor, and Pencil Cholla,
Cylindropuntia ramosissima, are the most common edi-
harvesting is done with two sticks like chop-
ble species.
sticks, but tongs may also work. The spines and
FLOWER: Blooming from late spring to early summer,
the barbed hairs on them need to be removed from
its showy flowers are large, 1.5-3 inches (4.5-9 cm) in
buds and fruit prior to eating. Boiling, then shock-
size, and can range from vibrant yellow to red. Fruits can
ing in cold water may help get the spines off. The
also be bright in color.
fruit, buds, and pads can be eaten raw, cooked,
LEAF: Generally, none, but may have short-lived leaves or dried for later use (will be mucilaginous).
at the stem tips, right before flowering. Spines can be
RAW CHOLLA SALAD: Collect Cholla fruits and once
very sharp, able to pierce leather gloves, and up to 3
free of the spines, remove outside skin to reveal the
inches (7.5 cm) long.

mucilaginous tender inside. Rinse in a change of wa-
EDIBLE PARTS: buds, fruit, seeds
ter and cube into pieces. Dress with salt and vinegar.
HOW TO HARVEST AND EAT: Carefully! Traditionally,
Chufa Sedge, Cyperus
esculentus (CYPERACEAE)

CHUFA, Yellow Nutsedge, or Tigernut is a fast-growing
sedge that loves moist sites and grows 6-24 inches (15-
60 cm) tall. It can be confused with Purple Nutsedge,
Cyperus rotundus, which is similar in appearance, grow-
ing conditions, and also edible but less tasty.
FLOWER: Forms 10 to 20 ¼ to 1 ⅛-inch (0.5-3 cm)
spikelets positioned at 90-degree angles to each other
that form a 2-3-inch (5-7.5 cm) cluster that looks like
bottle brushes at the tips of the stems, which devel-
op into swollen scales that are brown when mature.
LEAF: Leaves are flat to V-shaped, ¼-½ inches (0.3-1 ble, cooked in soups and stews, or candied to make
cm) wide, bright yellowish-green, basal, and alternate, confectionary products. Chufa Sedge plants are usu-
with 3 to 10 stem leaves at the base. ally ready to harvest in late fall or early winter. If the
EDIBLE PARTS: nut-shaped nodules on the tubers soil is loose enough, you can just pull up the plants
KEY MEDICINAL USES: May aid digestive issues and and the little chufa nuts will be hanging on at the bot-
tom of the plant.
thirst.
HOW TO HARVEST AND EAT: The tuber nodules are CRUNCHY CHUFA SNACKS: Collect, trim, and clean
nutty and sweet, and can be eaten raw. Just wash them chufa nutlets and boil in salted water for 30 min.
well and rub the skin off. They can be cooked, dried, Drain and let dry. Fry in hot oil or dry roast. Add sea-
baked, ground into a powder to use as flour, or made soning and enjoy.
into a milk substitute. They can be used as a vegeta-
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