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Agave americana, commonly known as the century plant, [5] maguey, or American aloe, [6] is a flowering plant species belonging to the family Asparagaceae. It is native to Mexico and the United States, specifically Texas.
The genus Agave was erected by Carl Linnaeus in 1753, initially with four species. The first listed was Agave americana, now the type species. [2] In the Cronquist system and others, Agave was placed in the family Liliaceae, but phylogenetic analyses of DNA sequences later showed it did not belong there. [13]
Agave america var. franzosini is an evergreen plant in the family Asparagaceae, subfamily Agavoideae. It is widely cultivated in many places, and has been known by several names, including Agave franzosini and Agave beaulueriana. [1] The original reports say that the species is native to Mexico, but a more detailed location was not provided.
Agave americana L. – American Agave, American Century Plant, Century Plant, Maguey americano - Arizona, Texas, Mexico; naturalized in parts of Africa, Eurasia, Australia, South America various islands
There are 159 species of maguey all over Mexico, although the most important are Agave americana, A. atrovirens, A. mapisaga and A. salmiana. [4] The plant blooms once it reaches its peak ripening stage, between 7 and 15 years of age. [3] The enormous stem sprouts from its center, which can reach up to 10 m.
Genus Agave, especially Species Agave americana, the century plant; Species Agave salmiana; Genus Furcraea, a source of natural fiber; Maguey flowers, an edible flower;
Indian Potato - roots of two native species- Apios americana and Apios priceana; Jerusalem artichoke - specific species of sunflower with large, edible root. Lily Bulbs- several species in Lilium family; Oca - specific species of Oxalis, or Wood Sorrel with large edible root. Tobacco Root - (species of Velerian, not actual tobacco)
To produce agave syrup from the Agave americana and A. tequilana plants, the leaves are cut off the plant after it has been growing for seven to fourteen years. The juice is then extracted from the core of the agave, called the piña. [2] The juice is filtered, then heated to break the complex components (the polysaccharides) into simple sugars ...