Plant Name:  Agave, Century Plant

Botanical Name:  Agave Americana

‍Native Name:  Amul

Height/Physical Description:  8 feet in height and 12 feet wide.  Blue green leaves that can grow up to 6 feet in length.

Use:  Food source, tools.  Three parts of the agave are edible:  the flower, leaves, and the basal rosette (stalk).  This plant was a very important food source during drought periods when other sources were scarce.  Fiber source:  Agave has very strong fibers that were used to make several items such as nets, shoes, mats, bowstrings and snares.

Harvesting:  Agave is available to harvest in November and December.  The leaves were considered edible at almost any time of plant growth but especially from November to May when the leaves were rich in sap. In December, the men started seeking out agave that was ready for harvest.  In January, the men and boys went to agave stands and began harvesting the heavy leaves and brought them back to the village for preparation.

Preparation:  The flower stalks were parboiled to release bitterness then dried.  The leaves were baked and dried. The stalks were prepared by the men who created a large pit (3 feet deep and 5 feet long) with sandy soil, logs for roasting and was covered with grass. Both stalks and leaves could be roasted together in the pit.  Roasting time was about 3 days.