Cactus plants are perennial succulents native to the Americas and easily grown in almost all warm and arid climates around the world. The ability to sustain extreme temperatures makes them one of the heartiest plants on earth. Thorns, hairs, and layers of wax are some of the characteristics of cactuses that help to maintain their core temperature.

Large systems of roots and fleshy stems help the cactus plants to absorb large quantities of water when available and store it through long periods of drought. Almost 90 percent of the plant is water and it can withstand a 60 percent loss of water. The plant's waxy skin also helps to prevent water loss.

There are at least 1650 species of cactus that occur in a great variety of forms: small round globes, vines, flat-stemmed ground-sprawling lobes, and enormous tree-like structures. Cactuses have delicate, but usually large, solitary flowers in shades of yellow, white, red and purple. Not all cactuses bloom in the spring. The Christmas cactus (Schlumbergera bridesii) opens its blossoms after a period of cool temperatures or long nights, generally in the late fall or early winter. Some cactus blossoms are light sensitive and can only be seen at night or for a matter of hours. Flowers can be pollinated by wind, birds, insects, or bats.

Aside from garden and household decoration, the cactus plant is used as a vision-inducing drug in Indian religious ceremonies and is an important source of food in many parts of the world. Peyote (genus Lophophora), a cactus well-known for its hallucinogenic effects caused by the alkaloid mescaline, grows only on the limestone soils of the Chihuahuan desert that spans from northern Mexico through southern Texas. For centuries this plant has been used by many of the Plains Indian tribes, including Navajo, Kiowa, Sioux, and Comanche, for inducing religious visions.

The prickly pear (genus Opuntia) is a cactus well-known for its culinary value. The "Cactus Fruit" is popular in some countries, but hasn't been widely consumed in North America and Europe. Cactus enthusiasts are working to change that. Cactus steak has become a favorite in Southern Japan, cooked or raw. Other new dishes being developed and marketed are french-fried cactus, cactus chili, cactus burritos and even cactus ice cream .... all on their way to stores and restaurants at a location near you.