I spent yesterday afternoon harvesting and then roasting Jojoba nuts. Click here for instructions.
As mentioned in the above link, eating too many will result in a stomach ache so I divide them
into small bags that I can throw in my backpack. The tiny bags can be purchased at craft stores.
I’ve read articles claiming Jojoba nuts have properties that can curb your appetite which is
why I started snacking on them in the first place. So far it sure it hasn’t work for me…darn it 🙂
This property may not have had any boulders but wow does it have a lot of Jojoba!
Having shrubs that produce fruit you can eat beats having a nice big boulder any day.
It’s interesting to watch the shell curl more and more each day until it literally pushes the fruit out.
Harris Antelope Ground Squirrels then bury them all over the yard and forget the locations 🙂
The desert is blooming VERY early this year. I saw the following today.
There was a banner crop of Jojoba nuts this year. This shot from yesterday shows how they eventually end up on the ground. As the shell dries, it curls and the nuts literally fall out of their shells.
I really enjoy eating them and when I read they have a much longer shelf life than regular nuts, I decided to do some harvesting. Donning my big hat, Chris said I looked like Juan Valdez picking coffee beans 🙂 I found directions for roasting them which worked well and they taste even better roasted.
Jojoba nuts (Simmondsia chinensis) are ready for harvesting and I picked a bagful last night. They look and taste a little like filberts. They’re described as being a little bitter which I noticed with the first few I ate but now I think they’re delicious! They have a very long shelf life and won’t go rancid like the many tree nuts we know. Click here for an excellent description.
AKA Jojoba, Simmondsia chinesis is my favorite desert shrub. The fruit produced by the female plant is a nut that’s pretty tasty! This photo shows the flower of the male and female.