Agave americana L.

Plants acaulescent or short-stemmed, commonly suckering, trunks less than 2 m; rosettes not cespitose, 10–20 × 20–37 dm. Leaves erect, spreading to ascending, occasionally reflexed, 80–200 × 15–25 cm; blade light green to green or glaucous-gray, sometimes variegated or cross-zoned, narrowly to broadly lanceolate, smooth, rigid; margins nearly straight or undulate to crenate, armed, teeth single, 5–10 mm, 1–4 cm apart; apical spine dark brown to grayish, conical or subulate, 2–6 cm. Scape 5–9 m. Inflorescences paniculate, not bulbiferous; bracts persistent, triangular, 5–15 cm; lateral branches 15–35, horizontal to slightly ascending, comprising distal 1/3–1/2 of inflorescence, longer than 10 cm. Flowers erect, 7–10.5 cm; perianth yellow, tube funnelform to cylindric, 8–20 × 12–20 mm, limb lobes erect, subequal, 20–35 mm; stamens long-exserted; filaments inserted above mid perianth tube, erect, yellow, 6–9 cm; anthers yellow, 25–35 mm; ovary 3–4.5 cm, neck constricted, 3–6(–8) mm. Capsules short-pedicellate, oblong, 3.5–8 cm, apex beaked. Seeds 6–8 mm.

It is a tropical plant. Plants are naturalised in the Mediterranean and it grows wild in Mexico. It requires a very well drained soil and a sunny position. Plants are frost tender. They need a temperature above 5°C. They suit warmer climates. In Brisbane Botanical Gardens.

The heart of the plant can be eaten after baking. It is sweet but fibrous. The tender shoots are eaten raw. The seed is ground into flour and used to thicken soups. The flower stalk can be roasted and used like asparagus. They are also used to make wine. Sap from the cut flowering stems can be used as a syrup. This is called 'pulque' in Mexico. The flowers are cooked as a vegetable.

Plants can be grown from seed. Seed should be sown on the surface and germinate in 1-3 months at 20°C. The seedlings should be grown in a sunny position until 20 cm tall. Plants can also be grown from offshoots.