Tuesday, May 17, 2011

Sometimes Mother Nature needs a kiss

Hello mister big boy.
For the past week I have been watching this mighty phallic asparagus growing atleast a foot a day right in front of my gate to the Ghetto Vineyard. I had to do some research on this crazy succulent.
: Agave americana
One of the most familiar species is Agave americana, a native of tropical America. Common names include century plant, maguey (in Mexico), or American aloe (it is not, however, closely related to the genus Aloe). The name "century plant" refers to the long time the plant takes to flower. The number of years before flowering occurs depends on the vigor of the individual plant, the richness of the soil and the climate; during these years the plant is storing in its fleshy leaves the nourishment required for the effort of flowering.
Agave americana, ce
Each agave plant will produce several pounds of edible flowers during its final season. The stalks, which are ready during the summer, before the blossom, weigh several pounds each. Roasted, they are sweet and can be chewed to extract the aguamiel, like sugarcane. When dried out, the stalks can be used to make didgeridoos. The leaves may be collected in winter and spring, when the plants are rich in sap, for eating. The leaves of several species also yield fiber: for instance, Agave rigida var. sisalana, sisal hemp, Agave decipiens, false sisal hemp. Agave americana is the source of pita fiber, and is used as a fiber plant in Mexico, the West Indies and southern Europe.
During the development of the inflorescence, there is a rush of sap to the base of the young flower stalk. Agave syrup (also called agave nectar) is used as an alternative to sugar in cooking and it can be added to breakfast cereals as a binding agent.[7] In the case of A. americana and other species, this is used in Mexico and Mesoamerica in the production of the beverage pulque. The flower shoot is cut out and the sap collected and subsequently fermented. By distillation, a spirit called mezcal is prepared; one of the best-known forms of mezcal is tequila. In 2001, the Mexican Government and European Union agreed upon the classification of tequila and its categories. All 100% blue agave tequila must be made from the Weber blue agave plant, to rigorous specifications and only in certain Mexican states.
People have found a few other uses of the plant aside from its several uses as food. When dried and cut in slices, the flowering stem forms natural razor strops, and the expressed juice of the leaves will lather in water like soap. The natives of Mexico used the agave to make pens, nails and needles, as well as string to sew and make weavings. Leaf tea or tincture taken orally is used to treat constipation and excess gas. It is also used as a diuretic. Root tea or tincture is taken orally to treat arthritic joints.[citation needed] Several agave species are also considered to have potential as effective bioenergy crops.[8]ntury plant, was introduced into Europe about the middle of the 16th century, and is now widely cultivated for its handsome appearance; in the variegated forms, the leaf has a white or yellow marginal or central stripe from base to apex. As the leaves unfold from the center of the rosette, the impression of the marginal spines is very conspicuous on the still erect younger leaves. The tequ plants are usually grown in tubs and put out in the summer months, but in the winter require protection from frost. They mature very slowly and die after flowering, but are easily propagated by the offsets from the base of the stemazy succulent and get an idea of what is to come....
so ya eat these pups..


bryan farley said...

wow! I would probably not believe it even if I saw it in person.

smoking whisk said...

twice the size today...Its crazy to say the least