Opuntia Phaeacantha (Tulip Prickly Pear)

Opuntia Phaeacantha Seeds (Tulip Prickly Pear Seeds)


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The fruit can be eaten raw, cooked or dried. Fruits can be made into a jelly or baked with...


Opuntia phaeacantha, commonly known as tulip prickly pear, desert prickly pear, brown-spined prickly pear, or Mojave prickly pear, is an evergreen perennial growing to 0.5 m (1ft 8in). It has adapted to a variety of habitats and is one of the most widely distributed prickly pear in the southwestern USA, lower Great Plains, and northern Mexico. Tulip prickly pear is a low-growing, spreading cactus with long flat green pads bearing wool and spines. The spines are brown, reddish-brown, or gray, and often over 3 cm in length. Flowers are variable in color; they may be bright yellow usually with a red center, peach, pink or reddish up to 3 inches wide, opening in April and May. The edible fruits are red or purple with green flesh. The fruit can be eaten raw, cooked or dried. Fruits can be made into a jelly or baked with sugar or cinnamon. The seed s can be dried, parched and ground into a meal, then added to flour and used in making cakes. This species has a very wide range, and up to ten or more varieties have been described, making exact identification confusing. Hardiness zone : 8-11
Label Opuntia phaeacantha
Common name Tulip Prickly Pear
Family Cactaceae
Genus Opuntia
Species Opuntia phaeacantha
Cultivar No
Therapeutic uses No
Germination Sow early spring in a well-drained compost in a greenhouse (20º-30ºC). When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first two winters. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Give the plants some protection from winter wet. Make sure you have some reserve plants in case those outdoors do not overwinter.

Seeds may be extremely slow to germinate. Be patient.
Scarification / Stratification No

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