Agave parviflora
Torr.
AsparagaceaeFlowers
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(c) Joey Santore, some rights reserved (CC BY-NC), uploaded by Joey Santore
(c) Joey Santore, some rights reserved (CC BY-NC), uploaded by Joey Santore
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(c) Maximiliano Calderón González, some rights reserved (CC BY-NC), uploaded by Maximiliano Calderón González
(c) Maximiliano Calderón González, some rights reserved (CC BY-NC), uploaded by Maximiliano Calderón González
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(c) Oscar Carreón, some rights reserved (CC BY-NC), uploaded by Oscar Carreón
(c) Oscar Carreón, some rights reserved (CC BY-NC), uploaded by Oscar Carreón
What to Eat
Edible parts: Stalks ?, Flowers ?
The leaves and the heart of the plant are baked and eaten. This species is the sweetest and most edible of Agave. However, it is commonly not eaten as it is also the smallest of its genus. It is used to make the distilled liquor Mezcal. Mezcal can be made out of any Agave species, although around 7 species are the most common and favorited.
How to Identify
An agave.
Wikipedia
Source ↗Agave parviflora is a species of succulent perennial flowering plant in the asparagus family, known by the common names Santa Cruz striped agave, smallflower century plant, and small-flower agave. It is native to Arizona in the United States and Sonora in Mexico.
Names & Synonyms
Agave hartmanii S. Watson
References (1)
- World Checklist of Useful Plant Species 2020. Royal Botanic Gardens, Kew
