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[].
There is an urgent need for further taxonomic work on this agave species, as this is likely a species complex[]

Common Name:

General Information

Agave rhodacantha is an evergreen, succulent, rosette-forming plant, sometimes developing a trunk that can be 50 - 90cm tall. The rosette can be 170 - 250cm tall and 250 - 500cm in diameter, with around 100 - 200 leaves being produced on mature plants, each of which can be up to 160cm long and 10cm wide near the base. After several years of growth, a flowering stem that can be up to 8 metres tall is produced, after which the rosette will die. However, the plant sometimes produces a number of young plants around its base that will develop as new plants.
This is one of the main species in the genus for making the drink 'mezcal', a distilled alcoholic beverage that is very popular in Mexico and is also exported. Plants are harvested from the wild for this purpose, and in order to satisfy the demand wild populations are also managed and the plant is cultivated.
Agave rhodacantha is considered to be Data Deficient in the IUCN Red List of Threatened Species(2019) because of its taxonomic uncertainty and placement - it likely represents a species complex. Further research is needed to resolve the taxonomy before threats and the species range can be adequately assessed[].

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

Southwestern N. America - western Mexico - Sonora to Oaxaca

Habitat

Usually scattered along moist mountain slopes within tropical dry forests and shrublands; at elevations from 30 - 2,000 metres[]

Properties

Conservation Status	Data Deficient
Edibility Rating
Other Uses Rating
Habit	Evergreen Shrub
Height	2.00 m
Cultivation Status	Cultivated, Semi-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.
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 in the production of 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

None known

Other Uses

The plant has long fibres which have been used in the past to make cordage etc[].

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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