Just before the buckthorn cholla cactus flowers in the spring, its buds are hand picked, cleaned of their many thorns and dried for use year-round. Cholla buds are incredibly healthy, fro example, two tablespoons of dried staghorn provides as much calcium as a glass of milk. Because cholla buds contain soluble pectin's, they slow down digestion of sugars and other carbohydrates. The result is better control over blood-sugar level, eliminating the highs and lows.
Preparation- Basic cooking methods if dried.
As a general rule, buds are cooked when the steam end is no longer hard and chewy.
Basic cooking methods courtesy of (FROM I'ITOI'S GARDEN BOOK) Tohono O'odham Food and Traditions.
Recipes- Cholla Bud Salad (Courtesy of Canyon Ranch)
In a large saucepot filled with water, add dried cholla buds and bring to a boil. Reduce heat to a simmer until buds are soft (about 1 1/2 to 2 hours) Drain cholla buds, chill and chop. Combine all remaining ingredients with chopped buds and toss together.
Ciolim (Cholla Bud)
1.6 oz. $5.00
3.2 oz. $10.00
4 oz. $15.00
1 Lb. $45.00
For any questions regarding availability on dry goods contact the
San Xavier Co-op Farm at (520)-295-3774 ext. 308
for Shamie (Traditional Foods Coordinator). You may also message via email at firstname.lastname@example.org