High Desert Plants & Wildlife: A Taos Unlimited Blog Series, Part 4

Juniper Trees
Juniper is a coniferous plant of the cypress family, with more than 50 varieties ranging all the way from the arctic to tropical Africa. This 25- to 50-foot tree is common in the Southwest, where it causes severe allergic reactions in much of the population during late winter and early spring when it is in flower. Juniper berries are actually a modified pine cone, with fleshy scales that merge together to form an outer skin over the seed, giving it a berry-like appearance. The berries start out green, ripening into a blue, purple or nearly black color in 10 to 18 months, depending on the variety. Trees will typically contain berries at all stages of the ripening process.

 

Juniper is durable, adaptable and tolerates extremes of both heat and cold, making it a commonly used element in landscaping. This versatile plant includes tall tree, bushy, and creeping ground cover varieties. The trees are also some of the most popular species chosen for bonsai.

With the exception of a few juniper species, specimens have two types of leaves. Seedlings and occasional twigs of mature trees have needle-like leaves, while the mature plants produce tiny, overlapping, scaly leaves.

Several species of butterfly larvae feed exclusively on juniper, including the Juniper Carpet, Juniper Pug and Pine Beauty.

While highly toxic, juniper berries are used for medicinal purposes, in cooking and for other flavorings. Perhaps the best known use of these highly aromatic berries is the use of green berries in the flavoring of gin, which explains the particularly bad hangover that overindulgence in gin produces. In addition, the beautiful ripe blue to purple-black berries are used in numerous culinary applications, including a sauce for game meats, such as quail, pheasant, rabbit, boar, and venison. Juniper berries are typically used in Norwegian and Swedish dishes, and sometimes in German, Austrian, Czech, and Hungarian cuisine, often to flavor roasts. Northern Italian cuisine sometimes incorporates juniper berries, as well. While thought of mostly as a flavoring for the game meats and fowl, juniper berries also complement pork and beef dishes. Their pungent, piney flavor is particularly suited to marinades and sauces with black pepper, garlic, sage, thyme, or rosemary.

Juniper berries have diuretic, anti-inflammatory and antiseptic properties, and are used medicinally to treat a wide range of ailments, including asthma, arthritis, rheumatism, and to hasten childbirth. An infusion of juniper berries can be used as a topical antiseptic to treat wounds, acne and other skin disorders, including growths. The antiseptic action of juniper moves through the body, disinfecting the digestive system, relieving ulcers, colitis and urinary infections. It also removes uric acid from the body, relieving gout and kidney disease. High in natural insulin, juniper was used by certain Indian tribes to treat diabetes, as a contraceptive, and as an appetite suppressant in times of hunger or famine. A folk tale reported in Rodale’s Illustrated Encyclopedia of Herbs mentions more esoteric uses for juniper: “The plant’s pungent aroma has long recommended it for driving away evil spirits and disease. Legend has it that juniper planted beside the front door will keep out witches; the only way for a witch to get past the plant was by correctly counting its needles.”

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High Desert Plants & Wildlife: A Taos Unlimited Blog Series, Part 2

Two types of cacti are most prevelant in Northern New Mexico: Prickly Pear and Cholla. We will now talk about Cholla.

Chollas are also members of the Opuntia genus but have cylindrical, jointed stems rather than flat pads. Cholla cacti represent more than 20 species of the Opuntia genus in the North American deserts. Chollas are the only cactus with papery sheaths covering their spines. These sheaths are often bright and colorful, providing the cactus with its distinctive appearance.

Most Cholla cactus have orange or greenish-yellow flowers with a variety of colors. Most species bloom April through June, depending on local conditions. Stems and joints vary in width, length, shape, and color, as well as in the profusion of spines and glochids. Chollas may appear as ground creepers, shrubs or trees, varying in height from less than a foot to as tall as 15 feet.

Chollas are usually fast-growing, take little care, and many are very hardy. These beautiful cacti are famous for their distinct character and are standouts as specimens. Some Opuntias are miniatures that span only inches, and are essentially ground covers, while others are arborescent tree forms ranging up to 20 feet in height.

Like other cacti, most Chollas have large spines (actually modified leaves) growing from tubercles (small, wart-like projections) on their stems. But members of the Opuntia genus are unique because of their clusters of fine, tiny, barbed spines called glochids. Found just above the cluster of regular spines, glochids are yellow or red in color and detach easily from the pads. Glochids are often difficult to see and more difficult to remove, once lodged in the skin.

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High Desert Plants & Wildlife: A Taos Unlimited Blog Series, Part 1

Two types of cacti are most prevalent in Northern New Mexico: Prickly Pear and Cholla. We will begin with the Prickly Pear.

Prickly Pear cacti represent about a dozen species of the Opuntia genus (Family Cactaceae) in the North American deserts. All have flat, fleshy pads that look like large leaves. The pads are actually modified branches or stems that serve several functions: water storage, photosynthesis and flower production.

The fruits of most Prickly Pear cactus are edible and sold in stores under the name "Tuna." Prickly Pear branches (the pads) are also cooked and eaten as a vegetable. They, too, are sold in stores under the name "Nopalito." Because of the glochids, great care is required when harvesting or preparing Prickly Pear cactus. Prickly Pear nectar is made with the juice and pulp of the fruits.

Most Prickly Pear cactus have yellow, red or purple flowers, even among the same species. They vary in height from less than a foot to 6 or 7 feet. Pads can vary in width, length, shape and color.

Prickly Pears are usually fast-growing, take little care, and many are very hardy. These beautiful cacti are famous for their distinct character and are standouts as specimens. Some Opuntias are miniatures that span only inches, and are essentially ground covers, while others are arborescent tree forms ranging up to 20 feet in height.

Like other cacti, most Prickly Pears have large spines (actually modified leaves) growing from tubercles (small, wart-like projections) on their stems. But members of the Opuntia genus are unique because of their clusters of fine, tiny, barbed spines called glochids. Found just above the cluster of regular spines, glochids are yellow or red in color and detach easily from the pads. Glochids are often difficult to see and more difficult to remove, once lodged in the skin.

There has been medical interest in the Prickly Pear plant. Some studies have shown that the pectin contained in the Prickly Pear pulp lowers levels of "bad" cholesterol while leaving "good" cholesterol levels unchanged. Another study found that the fibrous pectin in the fruit may lowers a diabetic’s need for insulin. Both fruits and pads of the Prickly Pear cactus are rich in slowly absorbed soluble fibers that help keep blood sugar stable. There are on going studies and at this point there are no proven results on humans.

Many types of Prickly Pear cactus can grow into dense, tangled structures. They are the most cold-tolerant of the cacti, extending into northern Canada.

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