Edible Agave

Leaves of the agave plant.

The agave, a perennial plant of the genus Agave, grows prominently in Mexico and in the Southwest United States. The syrup is commonly harvested as a sweet nectar for drinks and other foods.

Edible Parts

In their book "The Oxford Companion to Food," authors Alan Davidson and Tom Jaine state that four parts of the agave plant are edible: flowers, leaves, sap and stalks, which are also referred to as basal rosettes. Individual agave plants are known to produce several pounds of edible flowers each season.

Flowers, Leaves and Stalks

Starch in the buds of the agave convert to sugar, bringing about a taste of sweet nectar within the edible summer flowers. The leaves of the agave plant taste best in winter and spring when they are rich with sap. The stalks weigh several pounds each and are typically ready for consumption in the summer months. When roasted, they exude a sweet taste similar to molasses.

Syrup

When the agave plant achieves a mature state, normally between six and eight years, it produces sap that may be harvested, much like a maple tree is tapped for syrup. The average plant offers a bounty of approximately one-half gallon of sap per week through a harvest season of around two months.

References

• Oxford Companion to Food; Alan Davidson, Tom Jaine; Oxford University Press, USA; 2nd edition; October 15, 2006
• Oregon State University: Agave, Mescal, Century Plant