Edible Plant Species

Echinocactus hamatocanthus Muehlenpf. Cactaceae.
Mexico.
The ripe fruit is red and "as delicious as that of the strawberry cactus."


E. horizonthalonius Lem.
Mexico.
This species furnishes fruits which are sliced, candied and sold as confections.


E. longihamatus Gal.
Mexico.
Fruit red, edible and of good quality.


E. viridescens Nutt.
California.
The fruit is of the shape and taste of a gooseberry.


E. wislizeni Engelm.
Western North America.
This cactus is called by the Mexicans visnada, or biznacha. The seeds are small, and black and when parched and pulverized, make good gruel and even bread. The pulp of the fruit is rather sour and is not much eaten. Travellers, in passing through the cactus wastes, often resort to this plant to quench their thirst, its interior containing a soft, white, watery substance of slightly acid taste, which is rather pleasant when chewed. Pieces of this, soaked in a sirup or sugar and dried, are as good as candied citron, which they resemble in taste and substance. This plant, in some of its preparations, furnishes a favorite food to the Yabapais and Apache Indians of Arizona.


Echinophora spinosa Linn. Umbelliferae. PRICKLY SAMPHIRE. SEA PARSNIP.
Europe.
The roots of prickly samphire are eatable, with the flavor of parsnips, and the young leaves make excellent pickles.


Eclipta erecta Linn. Compositae.
Cosmopolitan tropics.
About Bombay, this plant, a common weed, is sometimes eaten by the natives as a potherb.