Mesquite Milling Workshop 111619

Photos by Sandra Michaud

A local foraging group, The Mesquitos, held a mesquite milling workshop Saturday, NOv. 16, 2019, where people could bring their harvested mesquite pods to be milled into flour. Dr. Richard Felger gave a short talk about the tree and its fruits and afterward, attendees learned how to choose, dry and process their pods. A Wild and Local Foods Potluck Brunch with dishes featuring mesquite flour and other locally produced and foraged ingredients.

Asher Gelbart and Antonia Young explained to the group how to pick and sort the mesquite pods. They stressed the importance of picking them from the tree, not from the ground, of making sure they are completely dried before storing and processing, and checking for mold before using them. The pods should be stored inside in a cool place.

All parts of the mesquite pod can be used. The seeds and pods are milled into flour, and the chaff, the coating around the actual seed itself, is separated during the milling process, can be boiled down into a syrup, which can be used for many things.

If you would like to learn more about foraging and wild foods go to https://www.desertharvesters.org.