Napolea Grande , Edible Cactus

A friend introduced me this cactus plant that is edible, packed with nutrition and easy to grow cactus plant that can be seen around the neighborhood, mostly in Mexican homes. She gave me a plant so I can try it myself. She gave me two big pear shape leaf or paddle, thick, spiny and green to plant in my backyard. Since each have several paddles, broke them into more paddles to make an experiment and make sure it will grow, knowing cactus need little care. The two became 4, spread it around and wait for new leaf to grow and try it myself.




Freshly picked cactus in my garden

Harvesting and preparing the cactus is the challenging part, with it's fine hairy spine called glochids around it, if not careful could prick the skin and the green nubs that grow on the aeroles, a mole like swelling found on most cactus. Make sure to use a rubber gloves when harvesting and during the preparation. I use a knife to remove the spiny hair by slanted action, cutting each glochids one at a time or a green scrubbing pad will do the trick in removing the fine like spiny hair on the cactus while on a running water. They are slimy and boiling the cactus lessens the slime.

They are usually ready as young as they are, crunchy, tender and fresh. You can see the glossy green sheen poking out full of spine when they are very little, like 2-4 inches long, about 3/8 inch thin and eventually the spines gaps wider as cactus grows longer. Sometimes, I let them grow a little longer like 4-6 inches long or longer but not to the point where it becomes hard to eat because it is pithy. As the cactus grow bigger, you will notice that the color changes into a darker green and less sheen.

Cactus are low on carbohydrates, high on fiber and packed with vitamin C. The slimy stuff dripping off each leaf is called mucilage, may look gross, but it also may help manage the symptoms of diabetes and help lower cholesterol.

Use it whenever you like it, raw or a la carte. Barbecue it together with tri-tip, add to your omelet , make a salsa with it, of course, always sans spikes.

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