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 multifilifera is an evergreen, succulent plant, forming a rosette of leaves that can be 100cm tall and 150cm in diameter. Mature plants develop a short trunk and can produce 200 or more spiny leaves that can each be 50 - 80cm long and 12 - 35mm wide near the base. After several years of growth, a flowering stem that can be up to 5 metres tall and 20cm in diameter is produced, after which the rosette will die[, ].
The plant is harvested from the wild for local use as a food, drink and source of materials. The plant is said to be an important source of fibre. The copious white threads among the leaves are curiously attractive, and the plant is grown as an ornamental in gardens[, ].
Agave multifilifera has few threats, its range is large, and the population remains stable. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2019)[].

Known Hazards

It has been recorded to be used in fishing, due to the fact that when added to water, it changes the surface tension so that fish cannot breathe and come to surface[]
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

Southwest N. America - northern Mexico (Chihuahua, Durango, Sinaloa)

Habitat

Rocky cliff habitats of pine and oak forests; at elevations from 1,400 - 2,200 metres[].

Properties

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

Cultivation Details

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 multifilifera is native to moderate elevations in the warm temperate, semi-arid zone of northern Mexico. It is reported that snow is a common occurrence in the area during the winter months. Plants are reported to have survived temperatures down to -5°c[, ].
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.
Individual plants take about 7 - 15 years in their native habitat, considerably longer in colder climates, before flowering[].
This species is estimated to have a lifespan of 18 - 25 years in its native habitat[].
Members of this genus are rarely if ever troubled by browsing deer[].

Edible Uses

The heart of the plant, when roasted, has a sweet flavour[].
As it ages, the centre of the rosette (sometimes called either the heart or the head) is used by the plant as a store for moisture and becomes rich in carbohydrates. Traditionally, the rosette was harvested before the plant developed a flowering stem but as it was nearing maturity. The leaves were removed, but the leaf bases were left attached. The heart and leaf bases were then slow-baked in an earth oven for 1 - 2 days, which converts the carbohydrates into sugars, and the heart develops a very sweet flavour. The heart can then be cut into slices and eaten as is; it can be dried for later use; or it can be juiced and made into a syrup which could then be either fermented or distilled if desired.
The baked leaf bases have a sweet flavour but are very fibrous. They would be chewed to extract the sweetness and the remaining fibrous mass spat out.
A word of warning, however. People new to this food are likely to find that it has a strongly laxative effect the first time or two that they eat it.

The plant is used to make '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

The leaves are an important source of fibre[]. Agave fibre can be used for a variety of purposes, most commonly for cordage.

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.