The edible Harrisia (Cactaceae) species of the Gran Chaco

SCARPA, G.F.; ARENAS, P.

HASELTONIA

Society of Cactus and Suculent Plants

Lugar: Berkeley, U.S.A.; Año: 2002 vol. 9 p. 26 - 34

1070-0048

This report summarizes a set of ethnobotanical data on some taxa of the genus Harrisia as a source of food among the indigenous people of the Gran Chaco, South America. This information was obtained during fieldwork in the area through semi-structured interviews with knowledgeable elderly people of the Ayoreo, Choroti, Chulupí, Lengua, Pilagá, Toba-Pilagá, Mataco and Lengua ethnic groups. Data from the Toba and Vilela people were added from the literature. We found that four taxa of Harrisia: H. bonplandii; H. martinii; H. pomanensis subsp. pomanensis and H. tortuosa were edible. Their habitat, vernacular names, and usage are described. Although the methods of preparation and consumption vary among ethnic groups, the pulp of the raw fruits and the boiled roots are frequently eaten as an emergency food source. Boiled flowers are consumed by a few ethnic groups. Consumption of the roots constitutes a relatively rare use among cactus species.