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: Century Plant

General Information

Agave parryi is an evergreen, stemless, succulent plant forming a compact rosette of leaves that can be 15 - 75cm tall and 25 - 85cm in diameter. Around 90 - 160 leaves are produced on mature plants, each of which can be 10 - 65cm long and 5 - 20cm wide at the widest point. After several years of growth, a flowering stem that can be around 4 - 6 metres tall is produced, after which the rosette will die. However, the plant usually produces a number of young plants around its base that will develop as new plants[].
This species has a wide range of uses, supplying food, medicine and a variety of products for local use. It was much used by the native north Americans, though is probably little used nowadays. The plant is often grown as an ornamental, especially in xeriscape gardens.
Agave parryi has a large distribution, numerous large stable subpopulations and occurs in protected areas. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2020)[].

Known Hazards

The plants have a very sharp and tough spine at the tip of each leaf. They need to be carefully sited in the garden.
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

South-western N. America - Arizona, New Mexico, Texas, northern and western Mexico.

Habitat

Gravelly to rocky places in grasslands, desert scrub, chaparral, pinyon-juniper, and oak woodlands, at elevations from 1,200 - 2,800 metres[].

Properties

Conservation Status	Least Concern
Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Evergreen Perennial
Height	0.50 m
Growth Rate	Slow
Pollinators	Moths, Bats
Cultivation Status	Ornamental, Wild

Cultivation Details

This species is probably the most cold-hardy member of the genus, it survives outdoors grown against a warm wall at Kew Gardens in England (zone 7)[]. In the wild, plants often experience snow during the winter with temperatures as low as -18°c for short periods[]. The snow will blanket the plant and help to insulate it from the worst of the cold[].
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. This species, however, usually suckers freely to produce a number of new rosettes, and these new plants will continue to grow after the death of the parent plant[].
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 heart of the plant is very rich in saccharine matter and can be eaten when baked[, ]. Sweet and nutritious, but rather fibrous[]. It is partly below ground[].

Seed - ground into a flour and used as a thickener in soups or used with cereal flours when making bread[].

Young flower stalk - raw or cooked[]. It was generally roasted[, ].

Tender young leaves - roasted[].

Sap from the cut flowering stems is used as a syrup[]. The sap can also be tapped by boring a hole into the middle of the plant at the base of the flowering stem[]. It can be fermented into 'Mescal', a very potent alcoholic drink[].
Nectar from the flowering stems is made into a sweet syrup[].

Medicinal

The sap is antiseptic, diuretic and laxative[].

Other Uses

The leaves contain saponins and an extract of them can be used as a soap[]. It is best obtained by chopping up the leaves and then simmering them in water - do not boil for too long or this will start to break down the saponins[].

A very strong fibre obtained from the leaves is used for making rope, coarse fabrics etc[, , ]. A paper can also be made from the fibre in the leaves[].

The thorns on the leaves are used as pins and needles[].

The dried flowering stems are used as a waterproof thatch[] and as a razor strop[].

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.