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[].
Previously treated as a subspecies of Agave deserti (as Agave deserti subsp. simplex Gentry), this species has been shown to be more closely related to Agave mckelveyana Gentry, and to Agave subsimplex Trel.. In order to reflect these differences, it warrants recognition at specific rank[].

Common Name:

General Information

Agave simplex is an evergreen, stemless, succulent plant forming a rosette of leaves that can be 30 - 40cm tall and 40 - 50cm in diameter. The leaves on mature plants can each be 25 - 40cm long and 6 - 10cm wide near the base. After several years of growth, a flowering stem that can be around 4 - 6 metres tall is produced, after which the rosette will die. The plant often does not sucker, or only produces a few young plants around its base, and these will often wither and die when the main rosette flowers[, ].
The plant is harvested from the wild for local use as a food and source of fibre. It is considered to be one of the more edible of the Agaves, and was a principal plant resource for the native peoples[]. The plant is grown as an ornamental inarid and semi-arid regions[].
Agave simplex has a large and widespread population, threats are localised and it occurs in several protected areas. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2020)[].

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 - southwest Arizona, southeast California, southern Nevada, northwest Mexico (Sonora)

Habitat

Mountain tops and bajada slopes with volcanic substrate (granite) in vegetation of Sonoran Desert scrub, grassland, chaparral to oak and juniper forest; at elevations fromn 250 - 1,500 metres[].

Properties

Conservation Status	Least Concern
Edibility Rating
Other Uses Rating
Habit	Evergreen Perennial
Height	0.35 m
Cultivation Status	Ornamental, Wild

Cultivation Details

Agave simplex is native to a very arid region of southwest N. America, where the mean annual rainfall can be just 90 - 250mm[]. 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 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. This species is extremely drought-tolerant, it can survive several years with little or no rainfall[].
Agave species are monocarpic, individual plants living for a number of years without flowering then 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

Young flowering stem - cooked[]

Flowers - cooked[].

The heart of the plant is slow-baked and eaten[].
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.

Medicinal

None known

Other Uses

A fibre is obtained from the leaves. Used for cordage etc[]. The leaves are very fibrous, producing a fibre that is very harsh but strong and durable. It is used for making ropes, mats, nets, etc., and even for sewing thread[].

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.