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[].
Agave hookeri is most similar to cultivated plants of Agave inaequidens, supporting the hypothesis that it could merely represent the extreme of a domestication gradient from the wild forms of Agave inaequidens to the ultivated forms of Agave inaequidens through to the cultivated Agave hookeri[].
The name Agave hookeri was independently published three times for different taxa: The oldest, Agave hookeri K. Koch (1865), is a synonym of Agave spicata Cavanilles (1802); the younger Agave hookeri Jacobi (1866) was based on cultivated plants and applied by Gentry to plants he collected in Michoacán; whilst the illegitimate Agave hookeri Baker (1881) is a synonym of Agave inaequidens K. Koch (1860). A proposal to conserve the established name Agave hookeri Jacobi against Agave hookeri K. Koch has been accepted[]

Common Name:

General Information

Agave hookeri is an evergreen, short-stemmed, succulent plant forming a rosette of leaves that can be up to 200cm tall and 200cm in diameter. The leaves on mature plants can each be 120 - 175cm long and 20 - 25cm 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 widely cultivated for the fermented beverage 'pulque' in Michoacán, and also for use in making the distilled alcoholic beverage 'mezcal'[, ].

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

Southwest N. America - western Mexico (Jalisco, Michoacán).

Habitat

Apparently cultivated only, or as spontaneous escape in mountain regions in pine-oak forests; at elevations from 1,920 - 2,285 metres[].

Properties

Edibility Rating
Habit	Evergreen Perennial
Height	1.50 m
Cultivation Status	Cultivated

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.
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 to make 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.

The plant is used to make pulque[] Pulque is a milk-coloured, somewhat viscous, alcoholic beverage that produces a light foam. It is made by fermenting the sap of certain types of Agave plants. About six of these species are considered best for use in producing pulque.
Plants take around 12 years from seed before they start to produce their flowering stem - this is then cut out to leave a depressed surface 30 - 45cm in diameter in the centre of the plant in which the sap collects. This liquid is harvested twice a day from the plant, with yields of up to 5 - 6 litres per day, and the plant can continue producing for up to one year before dying. Total yields can reach 600 litres from good plants. The sap can be drunk without fermenting it, though most is used for fermentaton.

Medicinal

None known

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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