It is the time of year in the Sonoran Desert to harvest cholla buds. Care must be taken, not to get stuck with the thorns. Then the buds are placed on a wire mesh and moved around with a whisk broom to remove the thorns. Take them home and boil in water for 25 minutes. Afterward, lay them out in the sun to dry. They can be kept all year long -- simply simmer in water to rehydrate. To me they taste like okra. They are excellent to eat in salads, or simply as a side vegetable.