The genus Agave is treated here in a wide sense to include taxa previously treated as belonging to the genera Manfreda, Prochnyanthes, Polianthes and Pseudobravoa. Not all botanists are happy with this treatment, with some feeling that these genera should remain distinct, at least until further studies have been carried out. In addition, given the high species diversity found in Agave, some feel that an alternative approach could be the recognition of several smaller genera within the current circumscription of Agave[].

Common Name:

General Information

Agave durangensis is an evergreen, short-stemmed, succulent plant forming a rosette of leaves that can be 60 - 180cm tall and 120 - 310cm in diameter. The leaves on mature plants can each be 40 - 130cm long and 14 - 22cm wide near the base. After several years of growth, a flowering stem that can be around 7 - 8 metres tall is produced, after which the rosette will die.
The plant is harvested from the wild for local use as a food and source of fibre. It is cultivated in parts of Mexico, and is considered to be economically important for the mezcal industry in Durango[].

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[].

Botanical References

Range

Southern N. America - central Mexico (southern Durango, Zacatecas).

Habitat

Rocky slopes and gravelly bajadas in grama grasslands, pine-oak or sometimes tropical deciduous forests; at elevations from 1,700 - 2,600 metres[].

Properties

Edibility Rating
Other Uses Rating
Habit	Evergreen Perennial
Height	1.20 m
Cultivation Status	Cultivated, Wild

Cultivation Details

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[].
Most 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, however, produces a number of new rosettes from suckers or offsets during its lifespan and these new plants will continue to grow after the death of the parent plant. Over time, some species can form extensive clonal colonies by this means[].
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[].

Edible Uses

Flowers - cooked[]. The edible flowers represent an important source of antioxidant flavonols[].

The plant is used in the production of mezcal[, ]. Mezcal is a distilled alcoholic beverage that potentially can be made from almost any species of Agave, though only around fifty are used regularly and seven species are especially favoured. 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 mezcal

We have no further specific information for this species, but it belongs to a section of the genus Agave (the Ditepalae) that are defined in part by their low content of sapogenins and a therefore sweeter flesh that is suitable for use as food[].
In particular, the heart of the rosette, after the roots and leaves have been removed, can be slow-baked for several hours This will convert much of the carbohydrates into sugars and the heart can then be eaten, converted into a distilled liquor (mezcal), dried for later use etc. The best species have a very sweet, syrup-like flavour[].
The slow-baked leaf bases are also edible, but very fibrous. They are chewed for their sweet flavour, and the fibrous remains spat out[].
In addition, the young flowering stem can also be cooked and eaten - it has a sweet flavour, though it can be rather fibrous. The flower buds and the flowers can also be cooked and eaten.
Many Agave species produce copius nectar when flowering, and this was sometimes collected and drunk. Although sweet, it can be rather nauseus, but improves if it is boiled and the froth skimmed off[].
A warning to newcomers to these foods, however - many people find Agaves to be strongly laxative the first few times they eat them[].

Medicinal

None known

Other Uses

The fibre from the leaves was used traditionally to make a wide range of items including hunting nets, baskets, rope and sandals[].

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.

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