All plants /Cactus /Cholla Buds
Cholla Buds
Cylindropuntia imbricata, cactus family. Common in West Texas.
At a glance
- What
- Unopened flower buds
- How
- De-spined and cooked
- When
- Spring
- Where
- West Texas grassland and desert
- Value
- Calcium, fiber
Caution: De-spine the buds thoroughly (roll and singe) before cooking; never eat them raw or spined. Never eat a wild plant on this guide's word alone. Confirm identity against several sources and learn the look-alikes first.
Identification
The cane cholla's spiny joints carry fat flower buds in spring. It is the buds, not the fruit, that are the traditional food.
Uses
Roll the buds to knock off spines, then boil or roast. A Southwestern staple, tangy and rich in calcium.
Photo: H. Zell, CC BY-SA 3.0, via Wikimedia Commons.
Forages well with
Forage safely. Never eat a wild plant on this site's word alone. Confirm identity with several sources, learn the look-alikes, and when in doubt, leave it in the ground.