PlantFiles: Honey Mesquite
Prosopis juliflora

The most common shrub or small tree of the Desert Southwest, mesquite restores nitrogen to the soil. The bean pods can lie dormant for forty years and can be viable. The bean pods have been used by wildlife (especially deer), livestock and humans as a source of food. Believe it or not in late summer, it is estimated that over 75% of a coyote's diet is comprised of mesquite beans.

Native Americans counted upon the mesquite pod as a main source of food making ground meal called pinole, tea and syrup. The bark was employed in the production of medicines, fabrics and basketry. The yellowish-gold mesquite flowers produce a fragrant honey which is a favorite of bees and other insects.

Mesquite comes in a close second next to ironwood as the best firewood of the desert because it burns slowly and smokelessly. Often dug up for firewood, the taproots can be larger than the trunk and help sustain the tree during drought. Tool handles, plaque wood, fenceposts and aromatic charcoal for barbecuing are made from mesquite (has become a multi-million dollar business). Despite its sweetness, mesquite flour which is produced by grinding whole pods, has been found in medicinal research to be extremely effective in controlling blood sugar levels in people with diabetes.

When the leaves fall from the mesquite, I know the first frost is not far behind. When the beautiful yellowih-green leaves sprout in spring, I know that the last frost has usually occurred and I start planting my frost sensitive plants. As a child, I would collect the bean pods, put them in a large pot, add water and stir them until the sweet aroma filled the air pretending I was cooking them. Little did I know then that I could have really eaten them. Now, I am glad my neighbors have the mesquite trees because I can admire them, but not have to pick up all of the bean pods off my sidewalk, grass and street area.

It's a wonderful tree, not a native, but it's been such a part of my life, it wouldn't be south Texas without it. It does make a mess in a yard, and you better not go barefoot under it. It is drought-resistant. In spring when the new leaves come out, it looks like a mound of lime green feathers!

Indians in the Southwest ground the seed pods into flour for baking. Has a sweet taste. Wonderfully drought tolerant tree.

Salt-tolerant tree native to the southwest U.S. This is a wide spreading, drooping ree with an umbrella-shape to it. It needs pruning to train as a standard shade tree. It is a fast grower. The stems are thorny. The wood is renowned as a charcoal for flavoring bar-b-que meats!