Scientific: Prosopis glandulosa
Common: honey mesquite
Family: Fabaceae
Origin: Broadly distributed from the San Joaquin Valley of central California, Arizona, southwest corner of Utah and southern Nevada, southern New Mexico, Texas, south Oklhoma and even into Louisiana and then extending south into Mexico.

Hardiness zones:
Sunset 12-13
USDA 7-11

Landscape Use: Sprawling and ranging xeric tree, summer shade tree for dry landscapes, restoration projects, dry riparian areas, not a lawn or street tree.

Form & Character: Winter deciduous tree, broadly assymetrical with a twisting and contorted brach topology, picturesque with age.

Growth Habit: Irregular and spreading to 30' in height with a greater spread.

Foliage/texture: Long bi-pinnately compound leaves with a pair of rachis to 8" long. Leaflets range from 1" to 2" long, dangerous pronounced white stipular thorns to 3" long are variably present; medium texture.

Flowers & fruits: Flowers are greenish yellow catkins in April; fruit are a brownish pod that ripens and dehisces in August.

Seasonal color: None

Temperature: Highly tolerant of desert heat. Injured by temperatures below 20oF.

Light: Full sun

Soil: tolerant

Watering: None to occasional summer irrigations to encourage vigor only if needed. DO NOT irrigate regularly as this will cause the tree to grow structurally weak wood.

Pruning: Prune rigorously when young to train into development of a stron amd limited schaffold branch system, otherwise when mature prune to elevate canopy base and remove occasional suckers and water sprouts.

Propagation: Seed - 95% sulfuric acid scarification soak for 30 minutes followed by a 30 minutes rinse under running tepid water. Germination will occur within 6 to 36 hours at 75o to 85oF.

Disease and pests: None

Additional comments: The recent rash of landscape architects specifying honey mesquites in Phoenix landscapes may be a backlash to the popularity of Southern American mesquites in the 1990s. Fruit pods are very sweet and are used to make indigenious flour for breads and pastries. 'Fort Stockton' is a named cultivar collected from west Texas.