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: Maguey Curandero

General Information

Agave marmorata is an evergreen, stemless, succulent plant forming a rosette of leaves that can be 100 - 200cm tall and 150 - 250cm in diameter. Mature plants usually produce around 16 - 20 spiny leaves that can each be up to 130cm long and 20 - 30cm wide near the base. After several years of growth, a flowering stem that can be up to 7 metres tall is produced, after which the rosette will die. However, the plant occasionally produces a number of young plants around its base that will develop as new plants[].
The plant is harvested from the wild for mainly local use as a food, medicine and source of materials. The plants are used to make the alcoholic beverages pulque and mezcal, it is grown as a living hedge, whilst the flowers are used in ceremonies and as an adornment in religious events[].
Although numerous subpopulations of Agave marmorata are declining, it has a relatively large range and 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

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 - southwestern Mexico (Puebla, Oaxaca)

Habitat

Tropical dry forest and xeric scrub; at elevations from 550 - 2,300 metres[]. Deciduous tropical forest, xerophilous scrub and the transition zone between these two communities and Quercus forest, growing on limestone or igneous soils[].

Properties

Conservation Status	Least Concern
Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Evergreen Shrub
Height	1.50 m
Pollinators	Birds
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

The plant is harvested to produce mezcal[, , ], a distilled alcoholic beverage that can be made from almost any species of Agave, though around 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 sap is sometimes extracted for preparing the fermented beverage 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 species of Agave 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 stems and young inflorescences are eaten baked[].
The stem probably refers to the central part of the rosette. Traditionally, the rosette was harvested before the plant developed a flowering stem but as it was nearing maturity. The leaves were removed, but the leaf bases were left attached. The heart and leaf bases were then slow-baked in an earth oven for 1 - 2 days, which converts the carbohydrates into sugars, and the heart develops a very sweet flavour. The heart can then be cut into slices and eaten as is; it can be dried for later use; or it can be juiced and made into a syrup which could then be either fermented or distilled if desired.
The baked leaf bases have a sweet flavour but are very fibrous. They would be chewed to extract the sweetness and the remaining fibrous mass spat out.
A word of warning, however. People new to this food are likely to find that it has a strongly laxative effect the first time or two that they eat it.


Young flowers - cooked[].

Medicinal

The plant is traditionally used for medicinal purposes[].
The juice, either that used to make mezcal or to make pulque, is heated and used as a treatment for coughs , ulcers, clots, asthma, blows and wounds[].

Agroforestry Uses:

The plant is commonly transplanted to crop fields for establishing live fences and terrace boards[].

Other Uses

The dried flowering stems are used for construction[].
Small scape cuts are sold as nests for ornamental birds[].

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.

Add a Comment:

If you have any useful information about this plant, please leave a comment. Comments have to be approved before they are shown here.

Name:

Email(Private):

Message:

Captcha: How many suns are in our solar system