Domesticated Multi-Claw (Devil's Claw)

Proboscidea parviflora var. hohokamiana. White-seeded, many of the pods split into 3 or even 4 claws, instead of just two. Claw length is generally 8" or more. The peeled root is consumed as a staple food by the Seri from the Gulf of California. The immature pods can be blanched, and the seeds are eaten. Devil’s claw is used for food and basketry by many groups including the Apache, Yaqui, Pima, Tohono O’odham, Cahuilla, Yavapai, Hopi, Shoshone, Tarahumara among others. The seeds are rich in oil and protein. The dried claws provide a strong, pliant fiber, which is soaked in water and striped into long strands used to construct baskets to provide black color. Basketmakers often process and store the claws out of the sun and treat with ashes to preserve the black color. Devil's claw is very easy to grow in hot, dry conditions in a variety of soils. It is not bothered by pests including deer, ground squirrels, rabbits, or skunks. It has attractive flowers, but the rest of the plant has a faint, unpleasant odor and is very sticky. If grown outside a protected area, it is suggested to bag the immature pods to ensure all the seeds are captured. I used corn tassel bags. The claws are sharp and hooked and evolved to wrap around the feet of animals like coyote and deer, who can drag the pods for miles, scattering seeds everywhere. In addition to seeds, I have seedless claws available for basketry, etc.