chagrinvalleyherbsociety Fun Facts
Growing
The genus Agave has more than 200 species. They are indigenous to Central America to northern
Mexico, and some tropical areas of South America. They also grow in arid regions of the United States,
up to USDA hardiness zone 6. Agave americana is a 2024 HSA Notatable Native plant. Considered
succulents, agave plant leaves grow in a rosette formation and the plant flowers after 10-30 years of
growth (depending on the species). Following flowering, the primary rosette dies, leaving “pups”
surrounding the base of the parent plant to continue to live. The flowers of various species support a
diverse group of pollinators including nectivorous bats, hummingbirds, perching birds, moths, and bees.
We are considered 6A at the library so we’re right at the border of the hardiness of most agaves but
they can flourish. Agave tequilana is only rated for zones 9-10 so no backyard tequila for us! You’ll have
to grow it in the greenhouse. It likes well-drained preferably sandy soil and full sun. Overwatering may
cause root rot. Agave is a perennial with large roots and puts up spikes of white to yellow flowers when
the plant reaches about ten years. It can grow to 6 feet with a 10-foot flower stalk.
Historical
The name Agave comes from the ancient Greek meaning “illustrious noble”. However, this Greek name
was taken on much later (Carl Linnaeus in 1753). The species is actually from Mesoamerica and was in
use for centuries. Agave species have many uses over the centuries, including the sharp spine at the end
of the leaf of some species was removed with fiber from the leaf and used as a needle and thread. The
leaf fiber has also been used to create items like ropes, mats, sandals, and brushes. The Aztecs and
Mayans used a fermented version of the sap, called “pulque” in ritual and sacrifice ceremonies. The
Spanish made a trade with the Aztecs and Mayans. The Spanish took home the agave plant to Europe
and brought with the them the process of distillation to begin the making of tequila.
Medicinal Uses
Don’t try this at home! Agave can be used internally for indigestion, flatulence, constipation, jaundice
and dysentery. Externally it can be used for burns and minor injuries. The fresh sap may cause skin
irritation or contact dermatitis. An infusion of agave fiber can be used as a scalp disinfectant and for
hair loss.
Culinary, Beauty and Dyes
The stem, base or heart of the agave plant called the pina is in the center where the leaves attach, and is
carbohydrate rich. This part of the plant is roasted and used to create alcohols like tequila and mezcal,
agave syrup, or ground into edible patties. Pulque is another beverage made from the lightly fermented
sap of the agave. Tequila is made only from Agave tequiliana, also known as the blue Weber agave
(agave azul). Mexico has regulated tequila production, limiting it to only the Mexican states: Jalisco,
Nayarit, Guanajuato, Michoacan, and Tamaulipas. Mezcal is another liquor made in Mexico but it is
created from over 25 different agave species. It is made primarily in Oaxaca. Tequila is made from
steam baking the piña in an oven prior to processing and aging an average of 5-7 years. Mezcal is baked
in an earthen pit lined with lava rocks and fueled with wood and charcoal, which provides a smokier
flavor prior to processing. Mezcal is aged 8-30 years on average. Agave is cultivated in orchards called
potreros. Historically, pinas were harvested at a certain size. Today, the harvest occurs when the sugar
content is at least 24%. Agave syrup is sweeter than sugar made from sugar cane. Use about 25% less
agave syrup than white sugar in recipes. Agave syrup has a low glycemic index of 17, making it a
desirable sweetener for managing blood sugar levels.
Tips:
Agave syrup is also known as agave nectar.
Agave syrup that is light in color is mild and neutral tasting, amber colored has a medium
intensity with a caramel flavor and dark agave syrup has a strong caramel flavor.
Use the darker agave syrups in foods that are heavily seasoned and the lighter syrups for
beverages and fruit desserts.
Agave syrup dissolves quickly even in cold beverages.
Swap agave syrup for honey or white sugar in beverages, baking and cooking, but use about 25%
less than white sugar.
Simple syrup for cocktails can be made with a 1:1 ration of agave syrup to water. Stir until clear
with no need to heat.
Tequila can be used in dishes such as ceviche, grilled chicken, fresh salsa, marinated steak, and
fish. It also pairs well with fruits. Mezcal can be used similarly, and adds a smoky flavor
Recipe
Healthy Hot Cacao
2 cups reduced-fat milk or unsweetened nondairy milk ½ teaspoon vanilla extract
2 tablespoons cacao powder Whipping cream or nondairy whipped cream (optional)
¼ teaspoon ground cinnamon Shaved dark chocolate (optional)
1 tablespoon agave syrup
Combine milk, cacao powder and cinnamon in a small saucepan over medium heat; whisk to break up
any clumps. Cook, whisking occasionally, until the mixture is smooth and steaming, 2 to 3 minutes.
Remove from heat and stir in agave and vanilla. Pour into two mugs. Top with whipped cream and
shaved dark chocolate, if desired. Tip: Substitute unsweetened almond milk, oat milk, cashew milk or
coconut milk, if desired.
Andrea Mathis, MA, RDN, LDD
Eatingwell.com, January 2021
There were some other great recipes on The Herb Society of America’s website. You can find them at:
3ca3041d-e5f9-4bf6-a559-bebd42098960 (herbsociety.org). Other recipes: Agave-Barbecue Roasted
Chicken, Basil Lemonade, Mezcal-cured Salmon with Sorrel Salad and Grilled Tequila Lime Chicken.
Much of the text supplied with permission by The Herb Society of America.
Other Sources:
Brown, Deni (1995). Encyclopedia of Herbs and Their Uses, The Reader’s Digest Association
Lust, John (1974). The Herb Book, Bantam Books, Inc.
Plant of the Month: Agave – JSTOR Daily, Ashley Buchanan, Pulled 01/07/2024
Agave: A Plant with an Intoxicating History (plant-humanities.org), Ashley Buchanan, Pulled 01/07/2024
