Pickin' Peas, Southwest Style

We've been enjoying some delicious yard-grown food - peas from the native blue palo verde trees (Parkinsonia floridum). 'Palo verde' means 'green stick' in Spanish, which refers to the fact that the young trunks and branches of palo verde trees are green with chlorophyll. This is a desert specialization amongst many plants to save water. In the desert, the theme is: If you can live without much water (and without losing water), you too, can have a go at it!

Many plants achieve this by downsizing and/or eliminating their leaves (leaves are the location of the most water loss - transpiration - in plants). The photo on the right is a Mexican palo verde (Parkinsonia aculeata), which has highly-reduced leaves. I can only see a couple in this picture. The long green parts are the leaf stalks, NOT leaves. This adaptation creates a problem - leaves are usually where the woody plants house their chlorophyll, the "energy factory" of plants (and why we eat them, too). To solve this energy issue, plants which minimize their leaves (like palo verdes) retain chlorophyll in their branches and trunks (like 'herbaceous' plants, which usually live only a year or two). Palo verdes do not create trunks with dark, corky bark as quickly as other trees. They do, eventually, form non-chlorophyllous bark; but after several years of growth.

In California, we can't grow as many palo verde species as our Arizona friends, and, as native endemics, they only occur in the Sonoran Desert, in the southeast corner of the state. The trees in our yard were nursery purchases and we water them (infrequently).

The palo verde has evolved in the lineage of the Legume family, a group of plants renowned for their edibility and nutritional content. A near relative of the palo verde, the mesquite, is famous for its many uses.

Although I found this listing of the uses of the blue palo verde by native tribes (fyi, the peas of the Mexican palo verde do NOT taste very good... too bitter), the common-knowledge of their edibility amongst naturalists is not widespread. I did find a nice blog entry about palo verde peas here. We believe this is because the seeds are mostly (easily) edible only during the very short time period when they are green on the tree, like the picture to the left. In my experience, this lasts a couple weeks during early/mid June. Pods that are getting to be too old are shown in the picture to the right. If you aren't poking around the desert during the specific weeks the peas are ripe - and its HOT at that time! - then you'll miss them...

... unless, like us, you've planted them in your yard (and water them)!

Legumes are also well know for being a popular host plant for bees. We have many different
natives, of varying sizes, who flock to our palo verdes during the several weeks (in May) that they are in bloom.


In the end, I'd say I harvested over 10 cups (~2500 ml) of peas from the 10 trees in our yard! That's post-shucking! The picture to the right is the post-picking, pre-shucking shot of many of the pods I gathered. The next step was removing the peas from the pods (the pods are bitter and fibrous. Not tasty at all). Most of the peas have been frozen. I'll add a few to different dishes - beans, eggs, soup, veggie steams, etc. We've got some that are fresh in the fridge, and I'm adding them to salads, or just snacking on them raw. Yum!!!