The Show host Lauren Gilger spoke with Kelly Athena, aka Cactus Kelly — a master gardener and urban forager. Athena is a champion of the outdoors and teaches classes year-round on how to collect ingredients around the Valley.
“Most people see [mesquite pods] as a problem like, ‘Oh, litter, and it’s in my pool, and, oh, what a hassle,’” Athena said. ‘But I say it’s not litter, it’s lunch.’”
Athena recommended a few edible plants you can find around the Valley.
Ironwood
Ironwood trees have silvery pink flowers, gray bark and some series thorns. Cactus Kelly says to wait until the beans are dried and dark brown on the tree, put a tarp on the ground underneath and knock the beans off with something like an extending pool pole. The beans can be boiled or made into a butter, and they have a taste like peanuts, soybeans or hazelnuts.
Mesquite
While some people think mesquite beans are a nuisance, Cactus Kelly says "it’s not litter, it’s lunch." The dried beige pods are edible from the tree or or the ground and have a brown sugar-like taste.
Ocotillo
Cactus Kelly says ocotillo blossoms can be used for tea or added to a dish like Sonoran succotash. The base has a sweet nectar.
Palo verde
Cactus Kelly calls the pods from a palo verde tree "desert edamame." She says the beans inside taste like a fresh pea. (If you don't use them right away, keep them in the freezer, because just like frozen peas, they'll go bad at room temperature.)
Yucca
Yucca flowers taste like artichoke hearts, according to Cactus Kelly.
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