Agave utahensis var. eborispina

(Hester.) Breitung.

Century plant, Utah Agave

Asparagaceae Edible: Leaves, Roots, Seeds, Heart of plant, Sap, Flower stalk 3,669 iNaturalist observations

gbif· cc-by-nc

tannerrhall

gbif· cc-by-nc

tannerrhall

gbif· cc-by-nc

tannerrhall

Summary

Source: Wikipedia

Agave utahensis is a species of agave known by the common name Utah agave. Varieties of the species include the Nevada agave and Kaibab agave. It is an uncommon plant of the United States' desert southwest, in the states of Utah, Nevada, Arizona, and California. Although plants in some areas are threatened, overall the species is stable and is considered to be of Least Concern by the IUCN.

Description

A perennial plant 4 m tall and 2 m across. The plants have a very sharp and tough spine at the tip of each leaf.

This description is brief — help expand it

Edible Uses

Agave utahensis is cultivated as an ornamental plant. In the UK it has won the Royal Horticultural Society's Award of Garden Merit. The plant was used for food and fiber by local Native American peoples such as the Havasupai. Among the Navajo, the plant is used to make blankets.

Traditional Uses

The heart of the plant can be eaten after baking. It is sweet but fibrous. The seed is ground into flour and used to thicken soups. The flower stalk can be roasted and used like asparagus. The roots are eaten cooked. Sap from the cut flowering stems can be used as a syrup. It is fermented into an alcoholic drink. Caution: Alcohol is a cause of cancer.

Distribution

It is a subtropical plant. Plants occur naturally in South-western North America on dry stony limestone slopes between 1000 - 1500 metres altitude.

Where It Grows

North America, USA,

Cultivation

Plants can be grown from seed. Seed should be sown on the surface and germinate in 1-3 months at 20°C. The seedlings should be grown in a sunny position until 20 cm tall. Plants can also be grown from offshoots.