Agave in the context of "Succulent"

Yucca (/ˈjʌkə/ YUCK-uh) is both the scientific name and common name for a genus native to North America from Panama to southern Canada. It contains 50 accepted species. In addition to yucca, they are also known as Adam's needle or Spanish-bayonet. The genus is generally classified in the asparagus family in a subfamily with the Agave, though historically it was part of the lily family. The species range from small shrubby plants to tree-like giants, such as the Joshua tree. All yuccas have rosettes of leaves that taper to points and inflorescences with many flowers that are mainly cream white with thick petals. Though adapted to a wide range of climates the plants are xerophytes, ones that specialize in dry living conditions.

The tight relationship between the yucca plants and their pollinators, the yucca moths from the genera Tegeticula and Parategeticula, is a well known example of evolutionary mutualism. They are an important part of the ecology of North American deserts, providing shelter to small animals and creating habitats. The human uses of yuccas include garden plants, as food, and for extracts. The flower petals of various species are eaten as a part of local cuisine, particularly in Central America and Mexico. Historically, the yucca was extensively used for its fibers to make cords, baskets, mats, and sandals. It continues to be used by native peoples for traditional soaps.

Agavoideae is a subfamily of monocot flowering plants in the family Asparagaceae, order Asparagales. It has previously been treated as a separate family, Agavaceae, and by 2020, several sources had restored the taxonomic status of Agavaceae as an independent family.

The group includes many well-known desert and dry-zone types, such as the agaves and yuccas (including the Joshua tree). About 640 species are placed in around 23 genera; they are widespread in the tropical, subtropical, and warm temperate regions of the world.

Mezcal (/mɛˈskæl/ , Latin American Spanish: [mesˈkal] ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.

Agaves or magueys are endemic to the Americas and found globally as ornamental plants. The Agave genus is a member of the Agavoideae subfamily of the Asparagaceae plant family which has almost 200 species. Mezcal is made from over 30 Agave species, varieties, and subvarieties.

In botany, a peduncle is a stalk supporting an inflorescence or a solitary flower, or, after fertilisation, an infructescence or a solitary fruit. The peduncle sometimes has bracts (a type of cataphyll) at nodes. The main axis of an inflorescence above the peduncle is the rachis, which hosts flowers (as opposed to directly on the peduncle).

When a peduncle arises from the ground level, either from a compressed aerial stem or from a subterranean stem (rhizome, tuber, bulb, corm), with few or no bracts except the part near the rachis or receptacle, it is referred to as a scape.

Agave lechuguilla (common name in Chihuahua: lechuguilla, meaning "small lettuce") is an Agave species found only in the Chihuahuan Desert. The plant flowers once in its life and then dies.

Asparagales (asparagoid lilies) are a diverse order of flowering plants in the monocots. Under the APG IV system of flowering plant classification, Asparagales are the largest order of monocots with 14 families, 1,122 genera, and about 36,000 species, with members as varied as asparaguses, orchids, yuccas, irises, onions, garlics, leeks, and other alliums, daffodils, snowdrops, amaryllis, agaves, butcher's broom, agapanthuses, Solomon's seal, hyacinths, bluebells, spider plants, grasstrees, aloes, freesias, gladioli, crocuses, and saffrons.

Most species of Asparagales are herbaceous perennials, although some are climbers and some are trees or shrubs. The order also contains many geophytes (bulbs, corms, and various kinds of tuber). The leaves of almost all species form a tight rosette, either at the base of the plant or at the end of the stem, but occasionally along the stem. The flowers are not particularly distinctive, being 'lily type', with six tepals and up to six stamens. One of the defining characteristics (synapomorphies) of the order is the presence of phytomelanin, a black pigment present in the seed coat, creating a dark crust. Phytomelanin is found in most families of the Asparagales (although not in Orchidaceae, thought to be the sister-group of the rest of the order).

Agave tequilana, commonly called blue agave (agave azul) or tequila agave, is an agave plant that is an important economic product of Jalisco state of Mexico, due to its role as the base ingredient of tequila. The high production of inulin in the core of the plant is the main characteristic that makes it suitable for the preparation of alcoholic beverages.

The tequila agave is native to the states of Jalisco, Colima, Nayarit, Michoacán, and Aguascalientes in Mexico. The plant favors altitudes of more than 1,500 metres (5,000 ft) and grows in rich and sandy soils. Blue agave plants grow into large succulents, with spiky fleshy leaves, that can reach over 2 metres (7 ft) in height. Blue agaves sprout a stalk when they are about five years old. These stalks can grow an additional 5 metres (16 ft), and they are topped with yellow flowers. The stalk is cut off from commercial plants so the plant will put more energy into the heart.

Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmec and Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine).

Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on local conditions, including Baja Med, Chiapas, Veracruz, Oaxacan, Lebanese Mexican and the American cuisines of New Mexican and Tex-Mex.