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 murpheyi is an evergreen, stemless, succulent plant forming a rosette of leaves that can be 60 - 80cm tall and 100cm in diameter. The leaves on mature plants can each be 50 - 65cm long and 6 - 8cm wide near the base. After several years of growth, a flowering stem that can be around 3 - 4 metres tall is produced, after which the rosette will die. However, the plant reproduces prolifically both by suckers and also from bulbils produced on the flowering stem[].
The plant is cultivated for use in making the distilled liquor 'mezcal'[]. It is harvested from the wild for local use as a food and source of fibre.

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

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Range

Southwest N. America - central Arizona to northwest Mexico (Sonora).

Habitat

Near drainage systems in desert scrub, around pre-Columbian living sites; at elevations from 400 - 1,000 metres[].

Properties

Edibility Rating
Other Uses Rating
Habit	Evergreen Perennial
Height	0.70 m
Cultivation Status	Ornamental, Wild

Cultivation Details

Agave murpheyi is a cultigen derived via domestication. It was cultivated from around 600 - 1350 CE and was used as food by the ethnic group of the Hohokam. The plants have persisted as relict clones up to the present time, always
associated with pre-Columbian living sites of native Americans[].
The plant rarely produces fruits or seed, but it often produces lots of bulbils on the flowering stem and these can be used for propagation[].
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. This species, however, freely produces many new rosettes from suckers or offsets during their lifespan and these new plants will continue the life-cycle. Over time, some species can form extensive clonal colonies by this means.

Edible Uses

The plants are cut for eating and for making mezcal[]. No further information.
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.

We have no further specific information for this species, but it belongs to a section of the genus Agave (the Ditepalae) that are defined in part by their low content of sapogenins and a therefore sweeter flesh that is suitable for use as food[].
In particular, the heart of the rosette, after the roots and leaves have been removed, can be slow-baked for several hours This will convert much of the carbohydrates into sugars and the heart can then be eaten, converted into a distilled liquor (mezcal), dried for later use etc. The best species have a very sweet, syrup-like flavour[].
The slow-baked leaf bases are also edible, but very fibrous. They are chewed for their sweet flavour, and the fibrous remains spat out[].
In addition, the young flowering stem can also be cooked and eaten - it has a sweet flavour, though it can be rather fibrous. The flower buds and the flowers can also be cooked and eaten.
Many Agave species produce copius nectar when flowering, and this was sometimes collected and drunk. Although sweet, it can be rather nauseus, but improves if it is boiled and the froth skimmed off[].
A warning to newcomers to these foods, however - many people find Agaves to be strongly laxative the first few times they eat them[].

Medicinal

None known

Other Uses

The fibre from the leaves was used traditionally to make a wide range of items including hunting nets, baskets, rope and sandals[].

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.