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 mapisaga is an evergreen, succulent plant, sometimes with a short trunk, forming a rosette of leaves that can be 200 - 250cm tall and 250 - 450cm in diameter. Mature plants can produce around 30 - 50 spiny leaves that can each be 150 - 250cm long and 20 - 30cm wide near the base. After several years of growth, a flowering stem that can be 5 - 9 metres tall is produced, after which the rosette will die. However, the plant usually produces a number of young plants around its base that will develop as new plants.
This species has been cultivated and domesticated for thousands of years, mainly for the production of fine pulque, a fermented drink that is popular in Mexico. The plant is also harvested for local use as a food and source of materials[]

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

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Range

Southern N. America - central and southern Mexico

Habitat

Not known in the wild, this species is cultivated on gently sloping sites or flat terrain; at elevations from 1,900 - 2,700 metres[].

Properties

Edibility Rating
Other Uses Rating
Habit	Evergreen Shrub
Height	2.00 m
Cultivation Status	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.
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 for making pulque[], 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 species of Agave, including this one, 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

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.

Young flowers are eaten baked[].

Medicinal

None known

Other Uses

The epidermal layer of the inner leaves is peeled off and used as wrapping material[]. This report probably refers to the tough semi-transparent outer skin of the young leaves of the plant, which are used to wrap small parcels of food that are then baked or barbecued. This gives the food a unique flavour

The dried flowering stem is used in construction as posts and to build fences[].

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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Captcha: if i have 3 bananas, and i eat them all, how many bananas did i just eat?