Cylindropuntia acanthocarpa, commonly referred to as buckhorn cholla, is a cholla native to the Mojave, Sonoran, and Colorado Deserts of North America. Along with Cylindropuntia bigelovii (the "teddy bear" cholla), it is the most common cholla found in these deserts.
| Cylindropuntia acanthocarpa | |
|---|---|
 | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Order: | Caryophyllales |
| Family: | Cactaceae |
| Genus: | Cylindropuntia |
| Species: | C. acanthocarpa |
| Binomial name | |
| Cylindropuntia acanthocarpa | |
| Synonyms | |
|
Opuntia acanthocarpa | |
Varieties
There are a number of recognized varieties include:
- Cylindropuntia acanthocarpa var. acanthocarpa [2]
- Cylindropuntia acanthocarpa var. coloradensis — L.D. Benson; Colorado buckhorn cholla.[3]
- Cylindropuntia acanthocarpa var. ganderi — (C.B. Wolf) L.D. Benson
- Cylindropuntia acanthocarpa var. major — Engelm. & J.M. Bigelow [4]
- Cylindropuntia acanthocarpa var. ramosa — Peebles
- Cylindropuntia acanthocarpa var. thornberi — (Thornber & Bonker) L.D. Benson; Thornber's buckhorn cholla.[5]
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Ethnobotany
- Early spring was called ko’oak macat (the painful moon) by the Tohono O’odham because of scarce food supplies. During this season, they turned to cacti for food and pit-roasted thousands of calcium-rich cholla flower buds.[1]
- Today's O’odham people still pit-roast or boil the cholla buds, which taste like asparagus tips.
References
External links
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