Blue Agave, Mescal, Tequila.

Agave tequilana

Physical Characteristics

Agave tequilana is an evergreen Perennial growing to 2 m (6ft) by 2 m (6ft) at a medium rate. See above for USDA hardiness. It is hardy to UK zone 10. The flowers are pollinated by Bats. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils, prefers well-drained soil and can grow in nutritionally poor soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers dry soil and can tolerate drought.

Distribution

C. America to southern N. America - Mexico.

Habitats

Edible Uses

Edible Parts: Sap Edible Uses: The sap of the plant is concentrated to make a sugar-rich syrup known as 'Agave syrup' or 'Agave nectar'[301 ]. The sugar-rich sap is extracted from the roasted bases of the defoliated flowering stems of the plants shortly before flowering, and is then fermented and distilled into mescal and tequila[301 , 317 , 1845 ]. Tequila is a distilled alcoholic beverage similar to mezcal, but only made in a small region of Mexico and only from a limited number of species. 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 tequila.

Medicinal Uses

None known

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 are 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[1846 ].