Yucca rupicola Scheele

Plants usually forming open colonies of rosettes, acaulescent, with branching subterranean caudices; rosettes 2–15 per colony, each rosette with fewer than 100 leaves. Leaf blade lanceolate, twisted, strongly concave, widest at middle, distinctly narrowing toward base, broadened at stem attachments, 35–60 × 1.7–4 cm, somewhat fleshy, flexible, margins denticulate or wavy, dark orange or reddish brown, apex pointed. Inflorescences paniculate, arising beyond rosettes, narrowly ovoid, 2.5–10 dm; branches 0.7–2 dm; bracts erect; peduncle scapelike, 0.3–1.5 m, 1.5–2 cm diam. Flowers pendent; perianth campanulate; tepals distinct, white or greenish white, ovate, 4–7 × 1.5–3 cm, apex sharply acuminate; filaments 1.8–3.2 cm; pistil 2.5–4.5 cm; style white or greenish, 12–20 mm; stigmas lobed. Fruits erect, capsular, dehiscent, ellipsoid to cylindric, 4–5.5 × 2–3 cm, dehiscence septicidal. Seeds dull black, thin, 6–8 mm diam.

Limestone ledges and plains. Rocky hillsides of limestone ledges, open plains, woodlands; at elevations from 400-900 metres.

The flowers can be eaten raw or cooked. They can also be dried and crushed and used as flavouring.

Can be grown by cuttings or seedlings. Seeds needs soaking.