CATTAILS Reminiscent of a corn dog, cattails are prominent in marshy areas and wetlands. Many different parts of the plant may be consumed. The roots can be baked, boiled or grilled, and are best consumed in a similar manner to artichoke leaves. The stalks are also edible and can be eaten as is or cooked. The pollen is also high in protein and works well as a flour substitute. Prior to harvesting cattails, make sure that the water source surrounding the plant is clean and free of pesticides.
PRICKLY PEAR A staple in many Mexican dishes, prickly pear is used both for its fruits as well as its pads, also called “nopales.” The cactus fruit is sweet and can be eaten right from the plant. Nopales can either be eaten cooked or raw, and is best harvested first thing in the morning to prevent bitterness. When handling the cactus pads, make sure to wear thick gloves to prevent getting poked by the spines. Use a knife to scrape off the spines and peel off the skin.
WILD ONION Wild onion grows in abundance, offering many different species of the plant across the Southwest. These edible plants are found in the same regions of piñon-juniper forests, the subalpine, foothills, woodlands and meadows. When identifying wild onion, look for an underground bulb and the signature onion scent. This is crucial in identifying wild onions, as the absence of the unmistakable scent could result in the discovery of a different plant that is potentially non-edible and toxic. Wild onion can be eaten either raw or cooked, with both the bulb and the stem providing nourishment.
PIÑON PINE The piñon pine is best known for its seeds, which produce a mild and sweet buttery flavor. These seeds contain numerous vitamins, antioxidants and minerals, and are also high in mono-unsaturated fatty acids (good for lowering LDL, or “bad” cholesterol). Enjoy them by themselves, or take them home and use them in a pesto. Piñon seeds have been harvested by many Indigenous tribes in the area for thousands of years.
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