Foraging in the urban landscape is not just a trend; it’s a way of life for many. Kelly Athena, also known as Cactus Kelly, is a master gardener and urban forager, who is dedicated to teaching others how to turn what many consider yard debris into nourishing meals. Her mission is clear: redefine how we view the plants around us.
In a conversation with The Show host Lauren Gilger, Athena expressed her passion for the outdoors and sharing her knowledge through year-round classes focused on foraging in 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.”
Here are a few edible plants that Athena recommends you can forage around the Valley.
Ironwood
Ironwood trees are identifiable by their silvery pink flowers, gray bark, and prominent thorns. Athena advises waiting until the beans turn dark brown on the tree. Then, using a tarp and an extending pool pole, knock the beans down. These beans can be boiled or transformed into a butter, with flavors reminiscent of peanuts, soybeans, or hazelnuts.
Mesquite
While often seen as a nuisance, mesquite beans offer a different perspective. According to Athena, they are far from litter. The dried beige pods can be eaten directly from the tree or ground, offering a taste similar to brown sugar.
Ocotillo
The ocotillo plant offers blossoms that are versatile in culinary uses. They can be brewed into tea or incorporated into dishes such as Sonoran succotash, with the base providing a sweet nectar.
Palo Verde
Describing the pods of the palo verde tree as “desert edamame,” Athena notes the fresh pea-like taste of the beans inside. To preserve them, storing in the freezer is recommended as they spoil at room temperature, much like frozen peas.
Yucca
For those who enjoy artichokes, yucca flowers might be a delightful discovery, as they share a similar taste to artichoke hearts.
To learn more about Kelly Athena and her foraging classes, visit here.
