Spanish (mesquite,huizache,espino negro,espino jiote,espino blanco). BOTANIC DESCRIPTION. Acacia pennatula is a thorny legume to 12 m, rarely exceeding. Acacia pennatula is a species of plants with observations. PDF | The chemical analysis of the acetone extract of the dried leaves from Acacia pennatula yielded triacontanol, +Ý-sitosterol palmitate, +Ý-sitosterol.
|Published (Last):||8 June 2007|
|PDF File Size:||16.17 Mb|
|ePub File Size:||19.12 Mb|
|Price:||Free* [*Free Regsitration Required]|
But, Sweet Acacia’s twice-compound leaves bear much fewer tiny leaflets than this tree. A close-up shows tiny individual pinnae of an older leaf with some pinnae having fallen off is shown below:. It’s also called Huizache, like Sweet Acacia, and there are other such names, but none just for this tree. Breaking open a flowering head, we can see that each individual flower sprouts numerous — more than ten — stamens, just like the acacias, as shown below:.
It just shows you that you don’t have to have a name to go about doing decent, benevolent things for the community at large.
Acacia pennatula | TreeGenes
Acacia pennatula is a fine tree, one easy to distinguish from other similar, closely related species, even when it’s not flowering or fruiting, because of its many minute leaflets and fuzzy young vegetative parts. In English it’s basically unknown, and Spanish speakers tend to use names already applied more widely to other similar-looking species.
In many areas it’s called Mesquite, but it’s very different from real mesquites.
The orange, spherical heads of tiny flowers look like those of Sweet Acacia, or Huisache, of which we saw so many in Texas. Ecologically, the tree’s spreading root system controls erosion, and the tree itself makes good shade, is frost-resistant and, as a member of the Bean Family, even fixes nitrogen for use by the rest of the biosphere.
Above, you can see a flowering head close-up, with its densely velvety-hairy stem, or peduncle, and nearby leaf petioles.
Research and Conservation in Southern Sonora, Mexico
It’s one of several spiny, feathery-leafed species we have here in the thorn forest that at first glance can be recognized as an acacia, mimosa or something close to them. The Maya have two names for it, Ch’i’ May and K’ank’ i Ilische’, and even the experts have alternately assigned it to other genera, including Inga, Pithecollobium, Poponax and Vachellia. Moreover, it’s a handsome and useful tree, the wood often serving as building material and fence posts, burning well, and making good charcoal.
The tree’s high-protein legume-type pods commonly are eaten by livestock, and traditionally the bark has even been used in Mexico to treat diarrhea, which makes sense because the bark is full of puckery tannin. One aggravating thing about the species is that it doesn’t have a decent name. Excerpts from Jim Conrad’s Naturalist Newsletter. So, this pennatula Sweet Acacia, but something close to it, and we needed to “do the botany.