^{(Photograph: Agave parryi, Doug Felt)}

Introduction

Agave parryi is a handsome agave that is found in Texas, New Mexico, southern Arizona, and south into Mexico. It has been known as A. chihuahuana and A. patonii.

The Details

A. parryi leaves are tough as those of any agave and are 15 to 20 inches long. The yellow flowers face upward on a raceme.

A. parryi is exceptionally cold hardy because some specimens grow at high altitudes or northern locations. It is a tough garden plant that does well even if watered too much or not given enough sunlight.

Native Americans used the plant variously (Tamara McClung).

• leaves and hearts and stalks roasted, sun-baked and eaten
• long central stalks boiled, dried, or eaten raw
• heads often roasted/baked in large pits
• heads and/or stalks are steamed, mashed and allowed to ferment, then distilled into mescal
• juice drunk fresh as aguamiel (honey‐water), or fermented into pulque
• used for food, alcoholic and nonalcoholic beverages, syrup, fiber, cordage, clothing, sandals, nets, blankets, lances, fire hearths, musical instruments, hedgerows, soap, medicine, and ceremonial purposes
• colorful juice used as multipurpose paint
• some native women used as rouge