Teotzlcoatl
Bluelighter
- Joined
- Feb 5, 2010
- Messages
- 779
Harvest and Prep' of Sacred Cacti
Harvest and Preparation of Lophophora williamsii ~ "Peyote"-
Before harvesting a Peyote cacti wait three to seven (3-7) years after it flowers, and after two to five (2-5) years "hard growth", that is, conditions which emulate it’s natural habitat- hot, dry, etc. Overall it’s age should be anywhere from 7 to 21 years old, or ideally, even older.
To harvest cut well above the top of the root, leave a layer of green flesh with a few areoles present, these areoles will grow new pups.
Pluck off tufts of "hair" or "fur" and remove all areoles with a small knife. Peel away all brown bark-like flesh around the base on the lower stem just above the roots. Remove the hardest, woodiest parts in the center if desired (recommended with very old specimens).
At this point 3 things can be done-
1) Eat it fresh.
2) Place a harvested “Button” outdoors in the shade for 3-7 months, this will cause the cactus to loss some of it’s water but not totally dry out. Make sure the cactus is in a cool, dry place with good airflow. This is considered by many the best method of preparation.
3) Poke some holes in it with a knife or cut it up into peices and dry it out as fast as possible, but don’t heat it. It keeps the longest this way. The Peyote is best used within 7 years of harvest, although it keeps forever.
Trichocereus "San Pedro" Cacti Preparation-
1) Remove all spines and areoles with a knife.
2) Peel off the waxy outer coating of the cactus.
3) Remove the green layer which is just below the waxy outer skin but above the white inner core.
4) Discard the white inner core, spines and waxy skin, chop and dry the green flesh.
Once the green layer is chopped and dried it can be stored in cool dry place for many years.
The green dried "chips" can be eaten as they are, or infused with water (made into a tea).
~~~Notes~~~ Basically the idea is to isolate the green layer of flesh which is located between the waxy outer skin and the white inner core. This 2-5cm green layer is the most potent part of the cactus and is best suited for entheogenic use. It may be dried, brewed into a tea or eaten fresh.
Harvest and Preparation of Lophophora williamsii ~ "Peyote"-
Before harvesting a Peyote cacti wait three to seven (3-7) years after it flowers, and after two to five (2-5) years "hard growth", that is, conditions which emulate it’s natural habitat- hot, dry, etc. Overall it’s age should be anywhere from 7 to 21 years old, or ideally, even older.
To harvest cut well above the top of the root, leave a layer of green flesh with a few areoles present, these areoles will grow new pups.
Pluck off tufts of "hair" or "fur" and remove all areoles with a small knife. Peel away all brown bark-like flesh around the base on the lower stem just above the roots. Remove the hardest, woodiest parts in the center if desired (recommended with very old specimens).
At this point 3 things can be done-
1) Eat it fresh.
2) Place a harvested “Button” outdoors in the shade for 3-7 months, this will cause the cactus to loss some of it’s water but not totally dry out. Make sure the cactus is in a cool, dry place with good airflow. This is considered by many the best method of preparation.
3) Poke some holes in it with a knife or cut it up into peices and dry it out as fast as possible, but don’t heat it. It keeps the longest this way. The Peyote is best used within 7 years of harvest, although it keeps forever.
Trichocereus "San Pedro" Cacti Preparation-
1) Remove all spines and areoles with a knife.
2) Peel off the waxy outer coating of the cactus.
3) Remove the green layer which is just below the waxy outer skin but above the white inner core.
4) Discard the white inner core, spines and waxy skin, chop and dry the green flesh.
Once the green layer is chopped and dried it can be stored in cool dry place for many years.
The green dried "chips" can be eaten as they are, or infused with water (made into a tea).
~~~Notes~~~ Basically the idea is to isolate the green layer of flesh which is located between the waxy outer skin and the white inner core. This 2-5cm green layer is the most potent part of the cactus and is best suited for entheogenic use. It may be dried, brewed into a tea or eaten fresh.
