Agavaceae -- Agaves
Habitat: Deserts and arid regions
Characteristics: Succulent with rosettes of leathery, spiny leaves. Tall flowering stalks resemble asparagus, then develop yellow or white flowers.
Caution: Be careful when handling, as they have sharp spines, and the juice may be caustic to the skin.
Most species of agave can be used for food or fiber.
Agave, Century Plant -- Agave americana and other large species –
Aguamiel, Agave nectar: The flowering stalk can be cut from the center, creating a basin in which sap pools, and can be drawn off for a refreshing, nutritious beverage called aguamiel. It contains calcium, phosphorus, vitamins and amino acids.
Pulque: Slightly fermented aquamiel, mild intoxicant. Held an important place in Aztec culture in religious rituals. Distilled to form mescal and tequila.
Flowering stalks can be used as building materials and fishing poles. Fiber from the leaves has a variety of uses and can be extracted by retting, or soaking the leaves for several days in water to dissolve pulp, as the juice is caustic.
Leaf juice can be used as an insecticide.
Mescal -- Agave neomexicana, A. havardiana, A. gracilipes, A. parryi
Mescal: Only mature flowering plants should be harvested, leaving younger plants and “suckers” to continue growing. A large pit is dug and lined with stones, then a fire is built in the pit and allowed to but down to coals. The mescal hearts are placed in the pit, covered with leaves and earth, and left to bake for one to three days. The brown soft hearts can be eaten like artichokes. The juice may be pressed from pulp to form dry cakes for storage, and juice can be made into syrup, candies and cough medicine, or fermented for an intoxicating beverage.
Heart of flower stalks can be charred and eaten.
Modern method for baked mescal: Protect skin and eyes from the juice and spines. Chop off leaves and root so only the white heart and white leaf bases remain. The leaves and roots contain toxic saponins. Cover heart with foil and place in a roasting pan. Bake at 350 for 10 hours or until pulp is soft and brown. Considering time required, pit method may be best.
Sotol -- Dasylirion species
Can be used in the same ways as agave species - roasted hearts as food - and fiber. Sotols resemble yuccas but the leaves are lined with short spines.
Lechuguilla, Tula Ixtle -- Agave lechuguilla
Not safe for humans or animals to eat, but the toxic juice pounded from leaves can be used as arrow poison, fish stupefier, medicine, and soap. Fiber is also useful.
Yucca, Izote, Soyate – Yucca species
Only the flowers and fleshy fruits of certain species are edible. Young flowering stalks of Yucca elata - soap-tree yucca, may be roasted and peeled. The ripe brown fruit of Yucca baccata - datil, resembles a date in flavor. Seeds are not edible. Other species with fleshy fruits may be eaten as well, raw, dried, or baked. Flowers may be eaten raw or cooked as you would squash or zucchini blossoms, and are high in vitamin C. Use only the white petals, as the green center may be bitter.
Woody trunks can be used as building materials, fiber is useful and leaves may be used for weaving.
Root can be used for soap, but harvesting will kill entire plant. Scrub off loose dirt, chop into pieces and peel off tough outer covering. Pound to a pulp and store in freezer, or dry in the sun and store in a cool dry place. When you are ready to use your soap, add a handful of pulp to a quart of cold water and slosh it around till it makes a lather. Strain out the fibers and add as much warm water as you need to do your washing. If using on your body, test a small area of skin first for allergic reaction.