The nopal is an edible member of the prickly pear family, which itself forms part of the cactus genus Opuntia. Nopales can refer either to the entire prickly pear plant or to the edible pads, also known as the stems, or cladodes. The plants are believed to originate in Mexico, but can now be found in arid climates around the world. Their use as food and traditional medicine exists in such disparate places as Mexico, the United States, Spain, Italy, South Korea and India. Don't take nopal capsules without checking with your doctor.
Description
Dozens of prickly pear plants exist, usually about the size of a tree or spreading shrub. The pads are large, fleshy and paddle-shaped. Most are covered with bristles, although spineless varieties exist. The plants bear flowers of various colors, depending on the variety, and a kind of purple fruit known as the “pear.” Farmers cultivate nopal for its vegetable-like pad, as well as for its flowers and fruit, all of which have food or medicinal value.
Growing and Harvesting
Both spined and spineless varieties of nopal grow best in desert conditions, notes author Eric Toensmeier in “Perennial Vegetables.” The hot, arid conditions of Mexico and the American Southwest make ideal growing conditions, although southeastern gardeners may have some success if they plant the cactus in sandy, well-drained soils to counteract the region’s humidity. Nopales don’t grow easily from seed. You can, however, easily root them by buying a pad at a grocery store or ethnic market and burying it halfway in the sand. Even spineless varieties--which refer to the smooth pads--may have some “bumps” which need removing. To harvest any variety, wear leather gloves and twist the pads from the trunk, or cut the pads from the trunk with a knife. Remove spines or bumps with a vegetable peeler, and remove remaining hairs or prickles with a vegetable scrubber under running water. Some cooks prefer to remove the spines by holding the pads over a flame. Once the pad cools, rub the singed prickles off with a glove.
Use as Vegetable
Toensmeier compares nopal’s taste and cooking methods to green beans and okra. Use it in soups, stir fries and casseroles, or fresh in salads. In Mexico, nopal is popular with eggs. Look for whole pads or sliced and bagged versions, called nopalitos. Pickled versions are also available. Always remove all spines and hairs before serving nopal to avoid itching and intense reactions that have been known to go on for days.
Nutritional Profile
Fiber-rich nopales also provide potassium, manganese and magnesium, as well as vitamins C and folate. They are low in calories and carbohydrates. While the USDA lists it as technically high in calcium, the agency also notes that the plant’s chemical composition prevents it from offering the nutrient when eaten.
Medicinal Benefits
Historically, herbalists have used all above-ground parts of the nopal. The pads, flowers and fruit all appear in medicinal formulas. In traditional Mexican medicine, practitioners use nopal to lower blood sugar, making it a common treatment for diabetes patients. Mexicans also apply the pads topically to relieve aching joints, particularly in rheumatic patients. Native Americans used the juice for healing burns. Preliminary studies suggest nopal may be effective for lowering cholesterol. Other promising research includes the plant’s possible usefulness as a diuretic, antioxidant and anti-inflammatory. Always check with your physician before attempting any herbal self-treatment.
Availability
Nopales are available fresh, as a vegetable, or pickled, as a condiment. The fruits are used to make sweetened syrups, jellies and drinks. Look for these products in ethnic markets. Medicinally, nopales appear in tablets and capsules. According to Drugs.com, the usual recommended dosage is two 250 mg capsules or tablets taken three times a day, but check with your doctor and verify the dosage recommendations on the label.
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