Also known as nopales, or cactus pads. On average, there are 6-10 cactus leaves per pound. An interesting edible to say the least, the cactus leaf combines the flavors of green beans, green bell peppers and asparagus: not a bad offering, eh? Once dethorned the leaves may be boiled, steamed, sautéed, deep-fried, then diced or sliced into omelets, salsas, or combined with tomatoes, garlic and chilies as a side dish. Also, try slitting their skins and charring on the grill, then chopping into any number of preparations. They also add a nice twist to any number of southwestern soups, stews, and sauces. Best kept between 45-50 degrees F, and dry, keep them covered with paper in their shipping case until ready to use. They produce no ethylene gas, nor are they sensitive to it. Do not top ice or mist. When dethorning, we suggest using thick rubber gloves and a sharp knife to scrape the thorns off, then wash them thoroughly. One thorn in your customers tongue could end up being a royal pain in your a%*. 10lb case