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16 responses to “Eating Yucca Flowers”

  1. la domestique

    That’s the funny thing about foraging: it’s hard to see something unless you’ve already seen it once. I love it though. We think we know everything, but there are so many things right under our noses that we never see.

  2. Jana

    I love this article! I live out in New Mexico and they really are all over, I’ll have to give this a try soon!

  3. Rebecca

    I just picked some up yesterday- think I’ll make a syrup for cocktails. I find the smell so unbelievably intoxicating that I’ll have a sniff and then stare into space for about ten minutes. Good lord, I want to bottle this stuff.

    I love mesquite pods, btw. When I lived in the desert, they grew everywhere and we’d just pick them off and munch on them while hiking. But I love the idea of using the two together…

  4. Rebecca

    Oh. I met a man who lived on a reservation out near Hemet- he said that they’d dig up a yucca root, make a barbecue pit in the ground, and roast it underground all night, and that it was delicious. Never tried it though.

  5. Cecilia

    Hi Hank,

    I don’t mean to sound dim, but when you say you make mesquite flour from the pods, do you mean the pods and beans, just the beans or just the pods? I’d like to give that a try given the abundance of mesquite in Central Texas.


  6. Ricardo Rodríguez

    Hi Hank,

    We have them everywhere here in norhteast Mexico. Used to harvest one or two each year when had the ranch. Mezquites the same, although right here where I live they are a little scarce. In Tamaulipas they use the mezquite pods to make flour or mezquitamal, some kind of candy and even fermented beverages, but have not tried none of them yet, just munched the pods whenever I can find them. Will try to find some.

  7. Jaz

    Hi! Thanks for that thorough explanation about the Yucca flowers. It is just recently that I have learned that there are some flowers considered edible and eaten regularly for quite some time now. I am recently interested with this type of recipes and this sure can be on my list. And I agree, most of this type involve eggs and some cheese. They do taste fine. Thanks!

  8. Lynn (NM Enchantment)

    I enjoyed this recipe so much I added a link to it from my website. I hope you don’t mind. You can find your link here: Thank you for posting this!

  9. Katie@ Mexican Wildflower

    I just collected a bunch of yucca flowers this morning. I’m going to have to try this sometime. Yum!!

  10. erica

    The recipe looks scrumptious, Hank. I have to say, though: I eat the whole flower, not just the petals. I’m eating Yucca glauca in Colorado so maybe the reproductive organs of our flowers are less bitter than others… but do you happen to know whether it’s for culinary or safety reasons that some authors recommend not eating them?

  11. Tiziana

    I had harvested the flowers this morning to make a Flower Essence following Dr. Bach’s method. When I was done making the essence I was left with a good amount of flowers still crispy and vibrant…I thought I’d toss them in with my salad or something but then I found this blog and it sounded so good!

    I grew up in Italy eating zucchini flowers stuffed with Parmesan all summer long….so this sounded perfect. I didn’t have the mesquite flour and I just used rice flower…I was a bit nervous because I don’t really get along with the frying pan…but they actually were delicious…I’ll make another batch tonight:)

    Thank you!

  12. california

    We eat yucca flowers but we boil some of the saponins out first. I see you did not boil them first. Also, regarding the question about mesquite flour. The pods with seeds and all are made into a flour. Currently the best source I have for the flour is from the Seri Indians in Desemboque. Their cooperative now has a hammer mill which makes it possible to make enough to sell. Delicious.

  13. Simchah Fastow

    Yucca even grows wild in NYC. I just got some flowers from the Jamaica Bay Wildlife Refuge. If any park rangers read this, I only took flowers that the morning rain had knocked off the plants.

    I’m glad I found your recipe. Thanks!

  14. RJL

    I love this! I’m curious–would using rice flour change the taste or texture? Why not use all mesquite flour?

  15. Barb

    My mother, a California girl, loved the yucca so although I grew up in Pennsylvania and never saw one I knew what they were. When she died I saw some growing on the U. of Pgh campus and found a local nursery that sold it. I was living in Vermont at the time but I tried it in my garden there figuring that if it grew in Pittsburgh it would grow in the Connecticut River Valley. I started seeing other yucca plants in various gardens there. When I moved to Maine I brought the Yucca with me. It grows slowly but well and this year there are beautiful blooms. I hope I am not too late reading this information to try eating the blooms. Thank you!

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