Agave bracteosa
S. Watson ex Englem.
iNaturalist · cc-by-nc
(c) Tania García, some rights reserved (CC BY-NC)
(c) Tania García, some rights reserved (CC BY-NC)
iNaturalist · cc-by-nc
(c) Tania García, some rights reserved (CC BY-NC)
(c) Tania García, some rights reserved (CC BY-NC)
iNaturalist · cc-by-nc
(c) Tania García, some rights reserved (CC BY-NC)
(c) Tania García, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Sap, Flower stalk
The flower stalk is baked in a pit oven, and the sap is boiled into syrup.
Where to Find It
It is a temperate plant.
Mexico, North America,
Countries: Antigua & Barbuda, Barbados, Bahamas, Belize, Canada, Costa Rica, Cuba, Dominica, Dominican Republic, Grenada, Guatemala, Honduras, Haiti, Jamaica, St Kitts & Nevis, St Lucia, Mexico, Nicaragua, Panama, Puerto Rico, El Salvador, Trinidad & Tobago, United States, St Vincent
How to Identify
A large herb in the Asparagaceae family (also classified as Agavaceae) found in temperate regions.
Notes
Also put in the family Agavaceae.
References (1)
- Astrada, E., et al, 2007, Ethnobotany in the Cumbres de Monterrey National Park, Nuevo Leon, Mexico. Journal of Ethnobiology and Ethnomedicine 3:8
