The genus Agave is treated here in a wide sense to include taxa previously treated as belonging to the genera Manfreda, Prochnyanthes, Polianthes and Pseudobravoa. Not all botanists are happy with this treatment, with some feeling that these genera should remain distinct, at least until further studies have been carried out. In addition, given the high species diversity found in Agave, some feel that an alternative approach could be the recognition of several smaller genera within the current circumscription of Agave[].

Common Name:

General Information

Agave montana is an evergreen, stemless, succulent plant forming a semi-globose, compact rosette of leaves that can be 75 - 125cm tall and 125 - 165cm in diameter. Around 84 - 112 leaves are produces on mature plants, each of which can be 30 - 50cm long and 15 - 18cm wide near the base. After several years of growth, a flowering stem that can be around 3.5 - 4.5 metres tall is produced, after which the rosette will die[]
The plant is harvested from the wild for local use as a food and source of the distilled liquor 'mezcal'[]. The plant is grown as an ornamental, there are some named varieties[].
Agave montana is found at high elevations in norteast Mexico. It has a stable population without significant negative impacts, and part of its population is present in a protected area. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2019)[].

Known Hazards

Many Agave species have strong, sharp spines on the leaves and leaf tips.
In theory at least, the flowers, nectar, immature flowering stem and the centre of the rosette of all Agave species is edible and, with proper preparation, can provide a sweet, tasty foodstuff. Some species, however, contain relatively high levels of saponins (which makes them taste bitter) and some other compounds which can cause bellyache, and so these would only be eaten in times of desperation. In addition, many people may find these foods to be strongly laxative the first few times they eat them[].

Botanical References

Range

Southern N. America - northeast Mexico (Coahuila, Nuevo León, Tamaulipas)

Habitat

Often growing in dense patches, on rocky limestone slopes in mountain regions, in open pine-oak forests or above the timberline; at elevations from 2,300 - 3,400 metres[].

Properties

Conservation Status	Least Concern
Edibility Rating
Habit	Evergreen Perennial
Height	1.00 m
Cultivation Status	Ornamental, Wild

Cultivation Details

Agave species are found mainly in the arid and semi-arid regions of southwestern N. America, especially in Mexico. Many species can withstand at least a few degrees of frost and will succeed outdoors in warm temperate climates, but only in drier regions and where soils are very well-drained. Agave montana has shown itself to be somewhat frost-hardy under garden conditions[].
Agave species generally require a sunny position, succeeding in most soils of medium-fertility so long as they are very well-drained. Most species are undemanding as to the soil pH, though those found in the wild on limestone soils will grow better in neutral to alkaline conditions. Plants are generally very tolerant of dry conditions and of drought[].
Most Agave species are monocarpic, individual rosettes living for a number of years without flowering before sending up an often very large flowering stem and then dying after flowering and setting seed.
Individual plants take about 7 - 15 years in their native habitat, considerably longer in colder climates, before flowering[].
Members of this genus are rarely if ever troubled by browsing deer[].

Edible Uses

The flowers and young flowering stem are eaten[].

The plant is used for making 'mezcal'[]. Mezcal is a distilled alcoholic beverage that potentially can be made from almost any species of Agave, though only around fifty are used regularly and seven species are especially favoured. Mature plants are harvested from the wild, their leaves and roots are removed and the remaining 'hearts' are baked (often in an earth oven), then mashed and the resulting liquid allowed to ferment for a few days before being distilled to produce mezcal.

Medicinal

None known

Other Uses

None known

Propagation

Seed - surface sow in a light position, mid spring in a warm greenhouse. The seed usually germinates in 1 - 3 months at 15 - 20°c[, ]. Prick out the seedlings into individual pots of well-drained soil when they are large enough to handle and grow them on in a sunny position in the greenhouse until they are at least 15cm tall. Plant out at the beginning of the growing season, and give some protection from the cold for at least their first few winters[].
Offsets and suckers can be potted up at any time they are available. Keep in a warm greenhouse until they are well established[].
Bulbils, where produced, are an easy method of propagation. Simply pot them up and plant out at the beginning of a growing season when they are 10cm or more tall.