Agave durangensis

Gentry

Asparagaceae Edible: Stalks ?, Flowers ? Potential hazards — see below 216 iNaturalist observations

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iNaturalist· cc-by-sa

Description

An agave species in the asparagaceae family found in subtropical regions, with potentially edible stalks and flowers.

This description is brief — help expand it

Edible Uses

Flowers - cooked. The edible flowers represent an important source of antioxidant flavonols. The plant is used in the production of mezcal. Mezcal is a distilled alcoholic beverage that potentially can be made from almost any species of Agave, though only around fifty are used regularly and seven species are especially favoured. Mature plants are harvested from the wild, their leaves and roots are removed and the remaining 'hearts' are baked (often in an earth oven), then mashed and the resulting liquid allowed to ferment for a few days before being distilled to produce mezcal We have no further specific information for this species, but it belongs to a section of the genus Agave (the Ditepalae) that are defined in part by their low content of sapogenins and a therefore sweeter flesh that is suitable for use as food. In particular, the heart of the rosette, after the roots and leaves have been removed, can be slow-baked for several hours This will convert much of the carbohydrates into sugars and the heart can then be eaten, converted into a distilled liquor (mezcal), dried for later use etc. The best species have a very sweet, syrup-like flavour. The slow-baked leaf bases are also edible, but very fibrous. They are chewed for their sweet flavour, and the fibrous remains spat out. In addition, the young flowering stem can also be cooked and eaten - it has a sweet flavour, though it can be rather fibrous. The flower buds and the flowers can also be cooked and eaten. Many Agave species produce copius nectar when flowering, and this was sometimes collected and drunk. Although sweet, it can be rather nauseus, but improves if it is boiled and the froth skimmed off. A warning to newcomers to these foods, however - many people find Agaves to be strongly laxative the first few times they eat them.

Known Hazards

Many Agave species have strong, sharp spines on the leaves and leaf tips. In theory at least, the flowers, nectar, immature flowering stem and the centre of the rosette of all Agave species is edible and, with proper preparation, can provide a sweet, tasty foodstuff. Some species, however, contain relatively high levels of saponins (which makes them taste bitter) and some other compounds which can cause bellyache, and so these would only be eaten in times of desperation. In addition, many people may find these foods to be strongly laxative the first few times they eat them.

Distribution

It is a subtropical plant.

Where It Grows

Mexico,

Cultivation

Agave species are found mainly in the arid and semi-arid regions of southwestern N. America, especially in Mexico, extending from the warm temperate zone to the tropics often at moderate elevations. Many species can withstand at least a few degrees of frost, but only in drier regions and where soils are very well-drained. Agave species generally require a sunny position, succeeding in most soils of medium-fertility so long as they are very well-drained. Most species are undemanding as to the soil pH, though those found in the wild on limestone soils will grow better in neutral to alkaline conditions. Plants are generally very tolerant of dry conditions and of extended periods of drought. Most Agave species are monocarpic, individual rosettes living for a number of years without flowering before sending up an often very large flowering stem and then dying after flowering and setting seed. This species, however, produces a number of new rosettes from suckers or offsets during its lifespan and these new plants will continue to grow after the death of the parent plant. Over time, some species can form extensive clonal colonies by this means. Individual plants take about 7 - 15 years in their native habitat, considerably longer in colder climates, before flowering. Members of this genus are rarely if ever troubled by browsing deer.

Propagation

Seed - surface sow in a container in a light position. The seed usually germinates in 1 - 3 months at 15 - 20°c. Prick out the seedlings into individual pots of well-drained soil when they are large enough to handle and grow them on in a sunny position until they are at least 10cm tall before planting out. Offsets and suckers can be potted up at any time they are available. Bulbils, where produced, are an easy method of propagation. Simply pot them up and plant out at the beginning of a growing season when they are 10cm or more tall.