There are several Palo Verde trees (both Blue and Mexican) growing around the front of the main house at A-Z West – their seeds can be easily harvested and eaten raw, or cooked or sprouted.

Palo Verde, Spanish for “green pole” or “green stick,” are named because their trunks and branches are green. Although you will find “volunteer” Palo Verdes in this area, they are not native to the Mojave ecosystem (where A-Z West is located), rather they are indigenous to the Colorado ecosystem found in the lower parts of Joshua Tree National Park and the lower deserts like Palm Springs and Desert Hot Springs. There are two kinds of Palo Verde that grow well in Joshua Tree – the Blue Palo Verde (bushier with small round leaves) and Mexican Palo Verde (brighter green and more stick like needles).

The website Desert Harvesters has a wealth of information on edible desert plants – here is a little of the information that they provide on Palo Verde:

HARVEST

Like other leguminous desert trees, both species of Palo Verde produce edible flowers and seeds. The trees generally flower in late April through May and then set green seed pods a few weeks after. The green pods will dry in June-July. Both green and dry pods can be harvested, preferably before the summer rains start.

Green Palo Verde seeds can be harvested when the pod is green and the seed inside has developed but is still small, green, and tender. When green they can be eaten like peas or edamame. Taste before harvesting! The green seeds should be sweet. (If they are chalky, it’s too late to harvest them fresh — best to let them ripen even longer and harvest when dry on the branch.) Gently pull the whole pod off the tree and place in a canvas or paper bag, bucket or basket.

Dry pods are beige and the seeds inside are brown. At this stage they are best eaten sprouted. Rather than picking by hand you can put a clean tarp on the ground and gently shake the dry pods off the tree. However, do not harvest dry pods/seeds off the bare ground.

PROCESS & STORE

Whether green or dry, Palo Verde seeds should be cleaned and processed for storage as soon as possible after picking to preserve freshness and reduce the chances of the pods moldering.

Fresh green pods and seeds should be blanched the day you pick them to prevent ripening or moldering. They can be blanched in the pod or shelled like peas and then blanched. To do this, wash your pods or seeds in cool water. Bring a pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Add green seeds to boiling water and boil for at least 90 seconds. Remove, drain and immediately place seeds in ice water for 90 seconds. Once cooled, drain and package in labeled and dated plastic freezer bags, getting out as much air as possible.

Dry brown pods and seeds are also best processed the day you pick, but can also be stored in an unsealed container outside until you do. Do not store in a plastic bag or they will molder! To process dry seeds, free them from the pod by hand or by laying them on a clean tarp, covering them with a clean sheet, and walking on it to crush the dry pods. Winnow out the pod, leaving just the dry dark brown seed. Freeze seeds for two days to prevent bruchid-beetle infestation. Store in the freezer until use or take them out, dry thoroughly and then store in a sealed jar.

EAT

Palo Verde flowers can be eaten raw in salads or candied for use in desserts.

Although they can be eaten raw, both green and dry/brown stages of seeds may be most easily digested when blanched, sprouted or cooked.

After blanching green pods, salt and eat the green Palo Verde seeds from the shell like edamame. Or use them in salads or soups, as garnish, or sauté or roast with seasoning.

Dry seeds are best eaten simply sprouted, or sprouted and then parched/roasted. To sprout: soak overnight and then rinse daily until seed coat splits open and sprout emerges. Remove sprouts by squeezing the split seed coat. Rinse with clean water and then use sprouts raw or lightly cooked. To parch/roast: Sprout seeds just until the tiny root emerges (1-2 days). Dry seeds in the sun, solar oven, or conventional oven set to 150 F. Once dry, put seeds in a dry skillet over medium heat to cook until seeds pop. Season with salt or other spices.