Edible cactus stems are large and thick, with the length-width ratio of 2∶ 1, sparse spines, short and soft leaves, thin contact points of stems and fast growth, and its fleshy stems can be eaten as vegetables. As a fresh fruit variety, its appearance is flat and fat, and its meat is tender and juicy. The inedible cactus stems are small and thin, with the length-width ratio of 3∶ 1, yellow-green or light green meat, many fibers, dense spines, long and hard spines, thick contact points of stem nodes and slow growth and development. The cactus with dark color, white frost and no thorns is also inedible.

2. Edible taste

Edible cactus tastes sweet and sour, and is fragrant and delicious; The inedible cactus is generally sour and bitter.

Cactus is a variety of cactus in Cactus family. Cactus likes sunshine, warmth, drought tolerance, fear of cold, waterlogging and acid soil, and is suitable for growing in neutral and slightly alkaline soil, with a pH value of 7.0-7.5. For this reason, cactus should be planted on a sunny windowsill in the family, and it is appropriate to choose a slightly alkaline Youbawo sandy soil with good ice turning.

When purchasing vegetable cactus, you should choose tender slices that grow for15 ~ 35 days. The color is light green, with few thorns or no thorns, and the skin is shiny and wrinkle-free, and the palm size is appropriate. Cactus has some bitter taste, so before processing, peel and thorns should be peeled off, and the bitter taste can be removed by soaking in light salt water 15~20 minutes or blanching with water, and then rinsing with clear water.