Folkways
by Maya Zniewski. Photographs by Chloe Peppercorn.
MESQUITE
Mesquite trees are found in the
Chihuahuan and Sonoran Deserts
and as far north as Kansas. These
wonderful trees have a bad rep for
lowering the water table, but in fact
they are not guilty of this. It is the Salt
Cedar displacing mesquite that is
affecting the water table. Bees love
mesquite and happily create
mesquite honey. The bean pods can
be dried and ground into flour. Good
for the soil, the trees are a nitrogen
fixer, creating more fertile ground
where they grow.
Mesquite was an important part of
the original peoples’ diet and medi-
cine in the South West. The branch-
es, stems, and inner yellow bark can
be used as a purgative (laxative). The
stems can be used to treat fever.
Mesquite pods are used for making
eye rinses. Sunburn can be treated
topically with a strong boiled (then
cooled) tea made from the beans.
The pods can be prepared to treat a
sore throat or as a tea for insect
stings. Mesquite gum, which is
released from the trunk of the tree, is
used as an eyewash (when prepared
correctly) for pinkeye, eye infections
and other eye ailments. Mesquite
gum is also used for lice, sore throats,
cough, dry or wounded skin and as a
fever reducer. The leaves can also
make an eye rinse or be used to treat
headaches, mouth sores and bladder
infections. Quite the one-plant phar-
macy!
The pods themselves contain cal-
cium, manganese, iron and zinc
while the seeds are high in protein.
With gluten free cooking and baking
on the rise I expect Mesquite flour to
become more popular. Mesquite is
filling and is a great ingredient for
those with a pre-diabetic condition or
diabetes because it does not cause
spikes in blood sugar levels. As I am
sure you all know, mesquite is a
drought-hardy plant but it has other
wonderful qualities, it is also helpful
in preventing desertification due to
over-harvesting of trees for charcoal
production and firewood. Mesquite
can replace some, if not all, charcoal
production. The animals (especially
donkeys!) love mesquite beans. So be
sweet to mesquite.
toothpick inserted in the center
comes out clean. Watch this careful-
ly, because mesquite can burn easily.
Perfect served with your favorite
chili.
Mesquite Meringue Cookies
(Gluten free)
1 cup sugar or 1 tsp powdered ste-
via (can be less if a less sweet cookie
is preferred)
1/2 cup mesquite flour
3 egg whites
1/2 tsp salt
2 tsp lemon juice
Preheat oven to 210’. Mix the
sugar and mesquite flour together.
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Mesquite Cornbread
3/4 cup cornmeal
3/4 cup flour
3/8 cup mesquite flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
dash of cumin
1 cup yogurt
1 egg
3 Tbls honey
3 Tbls oil
3/4 cups fresh or canned finely
chopped nopales
1/4 cup corn kernels fresh or
canned
1 Tbls. finely chopped jalapeños
or to taste
1 Tbls. adobo sauce
Preheat oven to 350’. Combine
dry ingredients in medium-sized
bowl. Add yogurt, egg, honey and oil
and stir into the dry ingredients just
until combined. Quickly stir in
nopales, corn, jalapenos and adobo.
Spread into greased 8" by 8" pan.
Bake 20 - 25 minutes at 350’ until
Cenizo
Third Quarter 2014
23