Agave vera-cruz

Description

A large asparagaceous plant with broad, spiny, recurved leaves, found in warm tropical climates and at higher elevations in Mexico (around 1,800 m).

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Edible Uses

The stems from plants with open flowering stalks are eaten, as are the flowers and flower buds. Preparation is extensive: stems are scraped, washed, cut into pieces, heated over fire for 2 hours and kept hot for 10 hours, then cooked for 2 more hours with cooking water discarded, before adding tamarind and sugar and cooking another hour.

Traditional Uses

Stems from plants with open flowering stalks are eaten. The flowers and buds are made into chutney. The large stems have the outer skin scraped off then they are washed and cut into small pieces then washed again. They are then heated over a fire for 2 hours and kept hot for 10 hours before cooking for a further 2 hours. Then tamarind and sugar are added and cooked for another hour. The cooking water is thrown away.

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

A tropical plant. Tamil Nadu. It suits warm places. It Mexico it grows at about 1,800 m altitude.

Where It Grows

Asia, India, Malaysia, Myanmar, SE Asia,

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. 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 occasionally produces offsets, which can carry on growing after the death of the original rosette. 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.

Other Uses

This species affords a very good fibre, in texture like that of Agave americana. The fibre is prepared by boiling the leaves for six hours, then forcing them through rollers, and scraping the flesh away. (Reported as Agave mexicana Lam.) A fibre obtained from the leaves is used for rope making, cordage, and twine, and its pulp is used in the paper industry. The fibre has a high strength with low elongation and low density, it is suitable for heavy industrial applications, for use in light-weight materials; as a reinforcement in composites; and potentially for acoustics purpose. The plant is used for hedging and fencing.

Notes

Considerable processing is used in the food preparation. There are about 250 Agave species. The Agavaceae are mostly in the tropics and subtropics. Moisture: 78.9%. Petroleum ether extract: 0.1%. Crude fibre: 1.5%. Ash: 0.5%. Starch: nil. Carbohydrate (as reducing sugars): 19.0% (mainly polyfructosan).

Nutrition

Synonyms

Also Known As

Ghaypat, Kektad, Kekti, Thin-baw-na-nat

References (9)

• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 20
• Kiran, K. C., et al, 2019, Diversity and Seasonal Availability of Potential Wild Edible Plants from Vidarbha Region of Maharashtra State, India. Int.J.Curr.Microbiol.App.Sci (2019) 8(2): 1434-1446
• NATARAJAN & BHATIA,
• Nugent, J., 1999, Agaves and cacti., Permaculture plants. Sustainable Agriculture Research Institute. PO Box 10, Nanup, WA, 6275 (As Agave mexicana)
• Prabha, Y. P., et al, 2010, Documentation of Wild Edible Plants of Melghat Forest, Dist. Amravati, Maharashtra State, India. Ethnobotanical Leaflets 14: 751-58, 2010.

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