Mesquite (English)

Click here to view Mesquite information in Spanish

NATIVE MESQUITE NOMENCLATURE

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FAMILY: Fabaceae or Leguminosae (Pea family)

VELVET MESQUITE (Prosopis velutina)

SCREWBEAN MESQUITE (Prosopis pubescens)

HONEY MESQUITE (Prosopis juliflora)

Tohono & Hia c-ed O’odham Name:              kui

Yeome Name:                                                       hu’upa

Spanish Names:                                                   mezquite and algarobba

IDENTIFICATION

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The Velvet Mesquite is the most common native mesquite tree in the Tucson/Phoenix area. It is the true local, native mesquite of southern Arizona. It can grow up to 30 feet tall and typically is a multi-trunked tree. It has a compound leaf and a long pod that can range from tan, with or without purple streaks, to dark purple. Young, new growth of the tree may have thorns. It has a trunk that is smooth when the tree is young and grows shaggy with age. While the trees prefer full sun, they are also cold-hardy to 5 degrees F. These trees are found in flood plains and along arroyos. The Velvet is our tree of choice for planting in and around Tucson and Phoenix. It has a long lifespan, is drought tolerant, and mature trees can have a 15-foot canopy.

The Screwbean Mesquite is another native mesquite with a much smaller range than the Velvet. The Screwbean used to be more common in riparian areas, but is less common now due to habitat loss. It has a smaller canopy and smaller, sparser leaves than the Velvet, and therefore is not as good of a shade tree. It is drought tolerant, but much less so than the Velvet, and is best planted near a water-harvesting basin that gets ample water. As the name suggests, rather than a straight pod, the pod is wound up like a corkscrew. It dries to a golden yellow color.

Honey Mesquite is native to North America. There are two varieties: one originates from Texas, and the other from California and western Arizona. Due to many factors, the range for the Honey Mesquite is expanding and now includes southern Arizona, where both Honey Mesquite varieties are becoming increasingly common. It is similar in appearance to the Velvet, with the biggest difference being in the leaves and pod. The leaflets of the Honey Mesquite are much larger and more widely spaced on the leaf stem. The long pod is tasty, often wider than the Velvet’s, and dries to a honey color.

For all of these species, depending on winter rains and spring temperatures, the first blooms of the year may appear from April to May with golden-colored fuzzy blossoms. Some trees may have a second round of blooms in August and/or September.

PHOTOS

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NATIVE MESQUITES IN THE URBAN LANDSCAPE

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A Drought-Tolerant, Food-Producing Shade Tree
Native mesquites make excellent home and neighborhood landscaping trees. Their deep roots will keep these mesquites from blowing over in strong winds, as Chilean mesquites often do. As leguminous trees, they fix nitrogen in the soil and drop leaves and pods which are much needed organic matter for the desert. When planted near a rainwater-harvesting basin, these trees will grow quickly and produce shade, cooling, and ample pods for harvesting. The leafing-out of these trees is a harbinger of spring, signifying that frosts are over until the next winter. Both growing and mature trees are excellent nurse plants, providing shade and shelter from the elements for tender young cacti.

Wildlife Attractor
As part of the Sonoran Desert web of life, these native trees bring native wildlife into the urban core. A variety of birds and animals eat the seed pods, including doves, quail, ravens, and bighorn sheep. The seeds, leaves, and bark are attractive to rabbits, coyote, ground squirrels, kangaroo rats, antelope, skunks, and wolves, while deer forage on the twigs and foliage. The sweetness of mesquite flower nectar attracts 60 different species of native bees, as well as wasps and butterflies. The white-winged and mourning doves favor mesquite trees as nesting sites. The tree also serves as a host site for parasitic mistletoe, which provides food for the phainopepla, a bird that eats the berries and spreads the mistletoe throughout its travels.

Mesquite Tree Guild
A plant guild is a harmonious assembly of plants, a phenomenon not unlike companion planting. The following plants get along well with mesquites: canyon and desert hackberry, velvet ash, Atriplex canenscens, panic grass, six-week gramma grass, fringed amaranth, jojoba, desert honeysuckle, condalia, greythorn, wolfberry, Mormon tea, hopbush, barberry, Texas mulberry, barrel cactus, Christmas cholla, snapdragon vine, Tumamoc globeberry, and chuparosa.

MESQUITE TREE PLANTING RECOMMENDATIONS

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Of the mesquite trees, for Tucson, we recommend planting the native Velvet Mesquite (Prosopis velutina). If you have a basin that receives ample water, a Screwbean Mesquite (Prosopis pubescens) is another option. In southern Arizona, the Velvet (Prosopis velutina) or Honey Mesquite (Prosopis juliflora) is a good choice.

Why Plant Natives vs. South American Mesquites?
It is recommended to plant whatever mesquites are native to your area because they are uniquely suited to grow and thrive in your climate. Unlike South American mesquites, our Sonoran natives have deep tap roots to handle our strong summer winds. Native mesquites are hardy, low-water-using, fast-growing trees. Unlike South American mesquites, native mesquite root systems rarely push up adjacent sidewalks or foundations. Natives have a beautiful canopy and multi-trunk system when pruned properly. Native plants attract native wildlife, since the two have co-evolved over millennia. Lastly, our natives tend to produce better-tasting pods. Although the South American mesquite pods are edible they are often not as sweet and are chalky in texture. South American Mesquites are beautiful trees but, for many reasons, we need our own natives in our urban areas.

Native Tree List for Tucson

How to Plant a Desert Tree

A Guide to Pruning Native Sonoran-Desert Multi-Trunk Trees

More About Mesquite

NATIVE MESQUITE HARVESTING BASICS

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WHEN: Mesquite pods ripen in the summer. The Tucson season typically begins in late June and stretches into late September (and even later in cooler areas). Native trees are adapted to our two rainy seasons (winter and summer), and typically go through two flower­ing phases, one in the spring (April/May) and the other after the monsoon (August/September). Both may result in pods. Ripe pods range in color from yellowish tan to reddish or purplish (not green), and are dry and brittle. They come off the tree easily.

WHERE: Harvesting pods in the city is safe and convenient if you can find an area that hasn’t been cleared of all its vegetation or contaminated by pollutants. You can find qual­ity pods in washes, small drainages, city parks, backyards, and along low-traffic neighborhood streets. Often, city trees are the most abundant producers because they receive supplemental water in the form of runoff from nearby rooftops, patios, and streets.

WHERE NOT TO HARVEST: Do not harvest from areas that are polluted or contaminated, including the ground (due to animal poop and mold); highway corridors; areas where pesticides have been sprayed; near telephone poles (which are treated with toxic wood preservatives); and areas with polluted runoff (auto oils and fluid and/or pesticides). Do not gather any pods that have black mold! It can be toxic.

HOW: Pick ripe pods from the tree. Taste one to judge its sweetness before continuing to harvest from that particular tree. Flavor varies from tree to tree. The sweeter the better! Pull gently and the pods should come right off. If you have to pull hard, they’re not ready yet! Pick only those pods that are good-tasting, clean, and nice-looking.

CLEAN: Some people choose to rinse the pods by dunking them in a pail of water, swish­ing them around and then drying them. To dry them, lay them out in the sun on a cloth, metal roofing, or the hood of your car for 2 to 3 days. When dry, they should snap easily in two when you try to bend them.

STORE: Once pods are dry, store them in a dry, rodent-free place until milling day. Clean garbage cans, buckets, or paper or cloth bags work well. NOTE: Bruchid beetles may hatch out of the pods during storage (they are what make the small holes in the pods), but they are harm­less! Allow the bruchid beetles to escape and most will leave on their own accord. To avoid beetles, store pods in paper bags and let them “sunbathe” regularly, or freeze them. (Remember, though, to thaw and dry them out at least 3 days before milling so they snap easily in two when you bend them.)

MILLING: Take your mesquite pods to any Desert Harvesters event in the fall. Staff operate a Meadows Mills #5 hammermill, which mills 5 gallons of pods into 1 gallon of flour in about 10 minutes. Be sure the pods you bring for milling are clean and free of gravel, dirt, or any other debris that could damage the mill or contaminate your flour or that of people whose pods are milled after yours. Only clean pods will be milled!

COST: Check the Desert Harvesters website for up-to-date milling fees.

ECONOMICS: It takes about 2 leisurely hours to pick, clean, dry, store, and mill 5 gallons of whole pods into 1 gallon (or 5 lbs) of mesquite flour. You can sell mesquite flour for about $15 per pound assuming you sell directly to customers. Depending on how fast you work, you can earn $35 – $40 per hour for the combined tasks of picking, drying, storing, milling and packaging! The economics are especially favorable if all of the activities occur within or near your neighborhood.

EAT: Mesquite is a versatile food. It can be milled and used as flour, or you can make syrup from the whole pods or milling chaff and use that as a sweetener. For ideas about how to use mesquite in cooking visit our recipe page or purchase a copy of EAT MESQUITE!, our fabulous cookbook full of delicious pre-tested recipes.

ATTEND the annual Desert Harvesters Pancake Breakfast and Mesquite Milling at the Dunbar/Spring Community Garden (University Blvd & 11th Ave) in Tucson. At this event, thousands of mesquite/whole-wheat pancakes made with all organic, local ingredients are served topped with prickly-pear syrup, mesquite syrup, agave nectar, home-made jams, and some­times saguaro fruit syrup. Listen to live music and purchase locally harvested native foods! Start checking our Calendar of Events page over the summer and into the fall for details on millings and the annual breakfast.

For more mesquite harvesting and processing information, some new, some overlapping, click here.

DOWNLOAD PRINTABLE POCKET GUIDE

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Click to download the information from the section above as a PDF file: Eat Mesquite!

WATCH VIDEO

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How to Harvest, Store, and Process Native Velvet Mesquite

(credits correction: URL for Bean Tree Farm is www.BeanTreeFarm.com)

NATIVE MESQUITE WORKSHOP INFO

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Workshop Description: The Native Mesquite workshop has been designed to be used in situations both with and without electricity and access to a computer. It is a hands-on workshop that teaches the basics of how to identify, harvest, and process Mesquite pods. It is recommended to be given in a situation where you can discuss the information and then go out when pods are ripe and actually harvest, giving participants hands-on experience with tasting and picking good pods. The season for this is usually early summer and sometimes through fall, although this varies with elevation and yearly rainfall. However, if actual harvesting is not possible, the workshop can be given indoors without the harvesting component.

The workshop begins with discussion about the importance of planting native trees in urban areas and using water-harvesting techniques to maintain these trees around one’s home and neighborhood. Participants then engage in activities to learn how to identify the various mesquites, and how to harvest and process their pods for storage and milling. They also learn tips on how to use unmilled mesquite pods and good ways to incorporate mesquite flour into their cooking and baking.

This Workshop Kit Contains:

  • Labeled jars with dry samples of Mesquite pods including: Velvet with a variety of pod color variations, Honey Mesquite, Screwbean Mesquite, Chilean Mesquite, Velvet/Chilean Hybrid, pods with bruchid beetle damage, pods with mold, mesquite chaff leftover from milling pods, and mesquite flour (from Velvet, Peruvian, Argentinean, and Honey Mesquites) with sample spoons.
  • A flash drive with:
    • PowerPoint presentation with photos of basics of rainwater harvesting, mesquite trees, plant parts for identification and processing and storage options
    • Mesquite video
    • Workshop outline in Microsoft Word, and
    • Instructions for gathering plant samples to bring to the workshop.
  • Laminated color photos of all slides in the PowerPoint presentation.
  • Eat Mesquite! Pocket Guides for handouts.
  • A copy of Eat Mesquite! A Cookbook, for display.

Other Desert Foods Workshops
Desert Harvesters offers workshops on harvesting, processing, and cooking with a variety of desert foods: Mesquite, Prickly Pear Fruit and Pads, Desert Ironwood, and Palo Verde. If you prefer a generalist approach, or need a workshop that is indoors and doesn’t include harvesting, we also offer a 2-hour Desert Foods Overview which combines the individual plant kits and offers a simple introduction to these plants and foods rather than in-depth explorations into each. Contact us for more information.

Need a Workshop Instructor? Hire a Desert Harvester!

Experienced harvesters are available to teach a workshop for your organization, business, or school. Please contact us for information on availability and fees.
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Funds for this project were provided by the Urban and Community Forestry Financial Assistance Program administered through the State of Arizona Forestry Division – Urban and Community Forestry and the USDA Forest Service.