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[].
This species is closely related to Agave hookeri, which could represent the extreme of a domestication gradient from wild forms of Agave inaequidens, through cultivated forms of Agave inaequidens to Agave hookeri (which is known only as a result of cultivation)[].

Common Name:

General Information

Agave inaequidens is an evergreen, short-stemmed, succulent plant forming an openly spreading rosette of leaves that can be 120cm tall and 150 - 350cm in diameter. The leaves on mature plants can each be 75 - 150cm long and 11 - 21cm wide near the base. After several years of growth, a stout flowering stem that can be around 5 - 8 metres tall is produced, after which the rosette will die[].
This species is used for many purposes in Mexico - for food, medicines etc, but its dominant use is for the production of the distilled alcoholic drink mezcal, both for local uses as well as international markets[]. It is mainly harvested from the wild, though occasionally cultivated and wild populations are also managed[, ].
Agave inaequidens has a relatively large range with large subpopulations. Despite heavy use, this species is not declining at a rate sufficient to qualify for a threat category. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2019)[].

Known Hazards

The plant contains saponins and is used as a fish poison[].
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 and western Mexico

Habitat

Open rocky mountain slopes, often found growing among oak and pine forests; at elevations from 1,400 - 3,000 metres[].

Properties

Conservation Status	Least Concern
Edibility Rating
Medicinal 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[].
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 inflorescence is eaten[]. The young flowers are cooked for a short period and fried or used for tortillas[].

The sap is used to make fermented drinks[].

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.

Medicinal

The sap is used to make medicines[].

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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