|Before. Photo by Bill Wheelock.|
Our neighborhood has an abundance of carob (Ceratonia siliqua) trees that, around this time of year, drop thousands of pounds of pods. Now many of us may have unpleasant associations with carob as a 1970s era chocolate substitute, but the tree has a long history in the Middle East, where it’s used to make a tea, as a source of molasses, as a vegetable and as animal feed. The “locusts” that John the Baptist dined on were not insects but, instead, the pods of the carob tree.
|After. Photo by Bill Wheelock.|
In the Middle East carob has a reputation as a famine food. According to the carob article in Wikipedia the people of Malta ate carob pods and prickly pear fruit during WWII. How appropriate then that my neighbor Bill Wheelock, who just dehydrated a huge batch of my prickly pear fruit (and faced the thorny consequences), took on the onerous task of figuring out how to dry carob pods and process then into a powder using common kitchen appliances. He has authored a handy step by step guide on Instructables on how to process carob.
As a drought tolerant tree that produces hundreds of pounds of pods each year, Ceratonia siliqua definitely should be included in any food forestry plant list for of our Mediterranean climate. So if that quantitative easing thing doesn’t work out, at lease we’ll have the carob and prickly pear.