I wanted to grow various Hylocereus for their valued edible unopened flowers (1) which are similar to Okra (2) but they are difficult to grow here in temperate Wellington, New Zealand. I managed to get one to survive the winter but it has not grown much at all. So I decided to try the related and similar Epiphyllum flower as a substitute since it grows easily outdoors here. The Cactus Cook Book (3) recommends Epiphyllum flower petals candied, although this is the only reference I could find to Epiphyllum flowers in general being edible aside from the well known use of opened Epiphyllum oxypetalum flowers in soups in Asia (4).
So far I've tried unopened flower buds, including flower stems, of Epiphyllum cooperi and Epiphyllum ackermannii* (possibly actually Disocactus x hybridus which is often incorrectly called ackermannii in trade (5)). Both are bland in flavor, reasonably thick, firm, chewy and, like Hylocereus flowers (5), slightly mucilagenous when eaten raw. The flower base is rather like cucumber in texture but not as tasty. Cooked (as is recommended for Hylocereus) they are a bit tastier, like mild brussels sprouts, they become more mucilagenous the longer they are cooked, like Okra to which Hylocereus flowers are often likened. I haven't tried Hylocereus flowers so I don't know how similar they are but I find Epiphyllum a good addition to my edible garden because of their novel texture, ease of cultivation and epiphytic habit, occupying a niche that might not be otherwise used for food production.
It looks like it may be best to stick to sampling Epiphyllum species only for food and not so called "Epiphyllum hybrids" which are not necessarily bred exclusively from Epiphyllum species despite the misleading name (7) (that would be any plant called "Epiphyllum" followed by a pretty name like "Starlight" or "Golden Beauty" rather than a species name). "Epiphyllum hybrids" may include Selenicereus parentage (7), the flowers of Selenicereus grandiflorus are unusual among cacti for being medicinal and toxic in excess (8). I don't know if it has been used in "Epiphyllum hybrids" but probably best to avoid them unless parentage is well established, they were bred for looking at not eating.
It is however likely the reference to Epiphyllum flowers in general as edible in the Cactus Cook Book (2) is meant to include "Epiphyllum Hybrids" as it also recommends "any" cactus flower, they may be perfectly safe, I can find no record of any kind of Epiphyllum being toxic.
If you're worried about unknown toxicity stick to Epiphyllum oxypetalum flowers as they have had widespread long-term use as food.
1) Edible Medicinal and Non-medicinal Plants. Vol 7, Flowers, Page 45. T.K Lim. 2014.
2) https://www.iplantz.com/plant/1706/hylocereus-triangularis/
3) The Cactus Cook Book. Page 94. J L Tate. 1991.
3) Food Plants of China. Page 567. S Hu. 2005.
5) https://en.wikipedia.org/wiki/Disocactus_ackermannii
6) http://www.llifle.com/Encyclopedia/CACTI/Family/Cactaceae/7429/Hylocereus_undatus
7) https://en.wikipedia.org/wiki/Epiphyllum_hybrid
8) Encyclopedia of Herbs & Their Uses. D Bown. 1995.
* There is an interesting and apparently unique reference to the Epiphyllum "Ackermanni Group", "mostly hybrids with a Nopalxochia" being grown in fields for their fruit in Mexico (Pg 57. Cactus Culture. Based on Biology. Franz Buxbaum 1958).
What about opuntia, it grows in variety of climates, I've seen them in the dunes north of Chicago, but they are also common in Florida and Mexico, fruits and pads are edible. I've learned to remove the spines before grilling or frying.
ReplyDeleteIt is invasive, I see it is taking over Australia.
Yes, I've enjoyed Opuntia ficus-indica pads & fruit, I ate the fruit without peeling it the first time, tiny prickles in mouth for several days.
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