5. Ocotillo


Fouquieria splendens


For much of the year, the ocotillo appears to be an arrangement of large spiny dead sticks but bright crimson flowers can usually be seen in spring, summer, and occasionally fall, particularly after recent rainfall. The ocotillo’s prickly fruit can be eaten raw or as a jelly, while ocotillo flowers can be dried and used for herbal tea or eaten fresh in salads.