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 nuusaviorum is an evergreen, stemless, succulent plant forming a rosette of leaves that can be 30 - 50cm tall and 40 - 60cm in diameter. Mature plants can produce around 20 - 40 spiny leaves that can each be up to 20 - 40cm long and 7 - 11cm wide near the base. After several years of growth, a flowering stem that can be up to 5 metres tall is produced, after which the rosette will die. This species does not usually produce new plants at its base, so reproduction is usually by seed[]..
The plant is harvested from the wild for local use as a food, medicine and source of materials.
Agave nuusaviorum has a relatively restricted range and extent of occurrence, occurring s in just two to three locations and experiencing ongoing declines due to over collection for mescal production. The plant is classified as 'Vulnerable' 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

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Range

Southern N. America - southwestern Mexico (Oaxaca, Puebla)

Habitat

Limestone, sandstone, and volcanic soils within shrubland and temperate pine-oak forest; at elevations from 1,700 - 2,600 metres[]

Properties

Conservation Status	Vulnerable
Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Evergreen Shrub
Height	0.50 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.
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 mezcal production[]. Mezcal is 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 young and still tender inflorescence is cooked and eaten[].
The young flowering stem, plus the base of the leaves, is used to make a traditional food. They are combined with a plant known as coyule or wild clover (botanical name unclear) to made a dish with a sweet and sour flavour known as 'yahui ndodo', which is served at festivals or as a treat on special occasions[].

Flower buds - cooked[]. Eaten in stews[].

Medicinal

The plant is used regionally as a medicine[].
The juice of the leaves is used to combat diseases of the circulatory system such as blood clots and diabetes[].

The grilled leaves (semi-cooked on a fire) are used to alleviate inflammations caused by falls or similar injuries[].

Other Uses

The dried flowering stem is used as construction material[].

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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