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: Masparillo

General Information

Agave guadalajarana is an evergreen, stemless, succulent plant forming a rosette of leaves that can be 20 - 40cm tall and 25 - 70cm in diameter. The leaves on mature plants can each be 20 - 30cm long and 8 - 12cm wide near the base. After several years of growth, a flowering stem that can be around 3 - 5 metres tall is produced, after which the rosette will die. The plant will occasionally produce suckers, and these will continue growing after the rosette has flowered[].
The plant is harvested from the wild for local use as a medicine and for the production of the distilled alcoholic beverage mescal. It is often grown as an ornamental.
Agave guadalajarana is known from three to four locations where it experiences a persistent decline in the number of mature individuals due to over-collection for the local horticultural trade, and by collectors who specifically seek out this species. The species' habitat is also steadily declining as suburban sprawl displaces individuals resulting in a decline in habitat quality and extent of occurrence. The plant is classified as 'Endangered' in the IUCN Red List of Threatened Species(2019)[].

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 - western Mexico (Jalisco, Nayarit, Zacatecas)

Habitat

Grassy slopes of rocky volcanic mountains with vegetation of pine-oak forest, growing in rocky volcanic soil; at elevations from 1,700 - 1,900 metres[].

Properties

Conservation Status	Endangered
Edibility Rating
Medicinal Rating
Habit	Evergreen Perennial
Height	0.30 m
Pollinators	Hummingbirds
Cultivation Status	Ornamental, 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[].
Agave species are monocarpic, individual plants living for a number of years without flowering then sending up an often very large flowering stem and then dying after flowering and setting seed. This species occasionally produces some new plants from suckers and these new plants will continue growing[].
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

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.

Medicinal

The plant is used as a medicine[]. No more information given

Other Uses

None known

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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