The Healthy Food You Can Harvest in Your Arizona Backyard

Mesquite trees seem to be everywhere in Arizona. They're so universal in our area that we may take them for granted, but they're an incredible resource in the desert southwest.

History of Mesquite Use in Arizona

Spanish settlers introduced mesquite to American ranches and used the pods as an abundant, nutritious feed source for their horses. They were a plentiful food source during long, dry frontier journeys.

Humans have used mesquite beans and wood for generations, too. According to the Manna Brew blog, mesquite trees have flourished in the southwest for thousands of years. In fact, the Apache, Comanche, Pima, and Tohono O’odham peoples have used mesquite as an indispensable food and medicinal resource for generations.

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When Should You Harvest Mesquite Beans?

Humans continue to use mesquite. Mesquite wood and wood chips have long been used to add a rich flavor to barbecued foods. If you've got mesquite trees growing in your yard, you can gather the ripe bean pods in a few different ways.

Mesquite beans are generally ready for harvest from late May through June, and they're at their best just before the monsoon rains roll in.

Harvesting plants in Arizona can be tricky, but knowledge is power. Read this: What Are The Most Toxic Plants To Avoid In Arizona?

Are Mequite Beans Nutritious?

Mesquite beans are completely edible and packed with nutrients. They’re high in protein, fiber, and minerals like calcium, magnesium, potassium, and iron. Plus, they’re naturally sweet and have a flavor that’s often described as nutty, with hints of cinnamon and molasses.

How Do I Harvest Pods and Make Mesquite Flour?

Urban Farm has advice on harvesting this natural bounty and creating your gluten-free flour.

Be sure to harvest dry pods directly from the tree. Never pick up pods that have fallen on the ground, since there's a risk they may have mold. Also, avoid picking pods from trees growing near a road, since they can be contaminated with chemicals from vehicle exhaust.

Rinse your bean pods and dry them in a food dehydrator or an oven at 160–180°F for a couple of hours. After they cool, you can grind them in a high-powered blender or food processor and sift out the fibrous bits.

No need to separate the beans from the pods, but I can't stress this enough: make sure your blender or food processor can handle these tough pods so they can be ground into a fine flour.

Here's another plant you may be able to harvest in Arizona. Read How to Harvest and Cook Arizona’s Prickly Pear!

Baking with Mesquite Flour

Many of us are paying closer attention to our health than ever, and mesquite flour can help support our efforts.

Coconut Mama touts the nutritional benefits of this superfood. Mesquite flour is a great substitute for baking since it's gluten-free and low on the glycemic index, which is around 25. (Compare that to white flour that clocks in at about 70–85 on the glycemic index.)

The best way to use mesquite flower is as a supplement to other flours, since it doesn't have gluten and can fall apart. Try this: substitute a quarter to a half cup of mesquite flour for each cup of regular flour. You can use it in pancakes, cookies, muffins, and even smoothies.

Some adventurous cooks even make mesquite jelly or use it as a coffee substitute!

So next time you’re out walking under a mesquite tree, grab a pod, snap it, taste it—and if it’s sweet, you’ve found a winner.