General Information
An interesting edible to say the least, the cactus leaf combines the flavors of green beans, bell pepper and asparagus with a unique “bite” of its own. After de-thoming, the cactus may be boiled, steamed or sauteed. Very versatile, cactus diced or sliced work well in omelettes, salsas, deep- fried or combined with tomatoes, garlic, and cilantro as a vegetable dish. High in vitamins A and C.
History
Cactus is a plant native to the Americas. While there are many types of cactus grown for food, fodder, building material, dyes, and medicines, there is only one genus that combines all of these attributes into one balanced whole. This amazing plant is the Opuntia, also called the Nopalea. The tribes of Mexico and the desert Southwest used Nopalea extensively in everyday cooking. Nopalea has a healing reputation and is an environmentally sound and sociologically friendly plant to grow, it requires far less water and fertilizers than most other crops.
