Jojoba (pronounced “huh-HO-buh”) is native to the Sonoran and Mojave deserts in the American southwest and
Mexico. Plants live for 100-200 years.
It contains a liquid wax that is extracted commercially for its high stability and high tolerance of
Identification: Jojoba is a dense shrub reaching 3-6½' (1-2 m).
Leaves are gray-green or blue-green in color, and ¾-1¾" (2-5 cm) long × ½-1" (1.5-3 cm) wide. Flowers are
greenish yellow, and lack true petals (though the leafy bracts look like green petals). Fruits are berries up to 1" (2.5 cm) in diameter.
Medical: Jojoba, which is apparently an emetic,
was used as a folk medicine by Baja California
indians for a wide range of ailments ranging from colds and head sores to cancer.
Edibility: Jojoba nuts are edible when roasted; they can also
be used to make coffee. Recipes here.