Cholla Bud Harvesting, Tradition of the Tohono O'odham

Contributing InstitutionArizona State MuseumSubcollection Summary

Cholla buds are a traditional food source for the Tohono O'odham. In this sequence of seven images, we see how the buds are harvested, boiled to release their oxylic acid, and dried in the sun to be later re-hydrated and used in cooking. Staghorn, buckhorn and pencil cholla buds are harvested in this manner.

Date Original1970sDate Range1970s (1970-1979)Permissions and ReuseFrom the Photograph Collection of the Arizona State Museum, University of Arizona. Copyright and publication rights for all photographs are retained by the Arizona Board of Regents.

Image

Boiled buds are set in the sun to dry_image #5

Buds are drying in the sun_image #6

Cholla bud harvesting begins by finding a cactus filled with buds_image #1

Cholla buds are picked using a saguaro-rib tong_image #2

Dried buds are packed into containers_image #7

The cholla buds are boiled to release their oxylic acid and to soften them_image #4

The spines are separated from the buds using a broom and screen_image #3

Cholla Bud Harvesting, Tradition of the Tohono O'odham

TopicAgricultureRelated CollectionTohono O'odham Collection, 1970-1980, Helga Teiwes Photographer

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Cholla Bud Harvesting, Tradition of the Tohono O'odham