Blue Agave (Agave tequilana)

Family: Asparagaceae | Edibility: Choice Edible (4/5)

A fleshy succulent to 2m that is grown commercially in Mexico as the base ingredient for tequila.

Edible Parts & Harvest Seasons

Edible Parts: Sap/Syrup

Harvest Seasons: Early Summer, Fall, Spring, Winter

Flavor & Culinary Uses

rich syrup known as 'Agave syrup' or 'Agave nectar'. — The sap of the plant is concentrated to make a sugar-rich syrup known as 'Agave syrup' or 'Agave nectar'.; 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.; 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.

Habitat & North American Range

Native to the arid highlands of Mexico. Prefers sandy soils in arid and semi-arid subtropical areas. (Zone 10)