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Abelmoschus esculentus (L - the University of Maine at Fort Kent

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Kerm<strong>at</strong>h, Bennett and Pulsipher - Food Plants in <strong>the</strong> Americs<br />

NATURAL RANGE: Northwestern Mexico and adjacent Arizona and New<br />

Mexico<br />

REFERENCES: Bailey Hortorium 1976, Buskirk 1986, Castetter and Bell<br />

1942, Kunkel 1984, Nobel 1994<br />

Agave parryi Engelm. subsp. neomexicana (Wooton & Standley)<br />

Ullrich [basionym A. neomexicana Wooton & Standley]<br />

FAMILY: Agavaceae (agave) or Amaryllidaceae (amaryllis)<br />

ENGLISH: New Mexico agave, mescal, Parry’s agave<br />

SPANISH: maguey de Nuevo México<br />

USES/NOTES: Young flowers are e<strong>at</strong>en cooked and nectar is made into<br />

syrup. Base is a mescal and pulque source. Flower stalks may<br />

reach over five meters.<br />

NATURAL RANGE: Sou<strong>the</strong>astern New Mexico and adjacent Texas and Mexico<br />

REFERENCES: Bailey Hortorium 1976, Correll and Johnston 1970, FNAEC<br />

1993, Gentry (H.) 1982, ITIS n.d., Ullrich 1992<br />

Agave parryi Engelm. subsp. parryi Engelm. [syn. A. wislizeni<br />

Engelm. nomen illegit.] and A. parrasana A. Berger [syn. A.<br />

wislizeni Engelm. nomen illegit.]<br />

FAMILY: Agavaceae (agave) or Amaryllidaceae (amaryllis)<br />

ENGLISH: century plant, huachuca agave, mescal, mescal agave,<br />

Parry’s agave, Parry’s century plant, rough agave<br />

SPANISH: huachuca, mescal yapavai<br />

USES/NOTES: Leaf bases and young flower stalks <strong>of</strong> this small agave<br />

are boiled down to a sweet thick porrage known as mescal (though<br />

more similar to nonalcoholic aguamiel opposed to <strong>the</strong> mescal <strong>of</strong><br />

commerce), sap is used for aguamiel and fermented pulque, flowers<br />

and young buds are e<strong>at</strong>en as vegetables. Young flowers are e<strong>at</strong>en<br />

cooked, nectar is made into syrup or consumed directly, and<br />

flower stalks are e<strong>at</strong>en raw or cooked and store well. Base is a<br />

mescal and pulque source. Young leaves have been e<strong>at</strong>en roasted<br />

and dried. The Apache baked <strong>the</strong> crowns in pits, <strong>the</strong>n pounded <strong>the</strong><br />

fleshy centers and <strong>at</strong>e <strong>the</strong>m. The Apache also <strong>at</strong>e roasted roots.<br />

Dried leaf base cakes and flower stalks store well. Seeds can be<br />

cooked, ground and added to bread. The species name "wislizenii"<br />

has been advoc<strong>at</strong>ed.<br />

NATURAL RANGE: Texas and nor<strong>the</strong>rn Mexico<br />

REFERENCES: Bailey Hortorium 1976, Balls 1975, Basehart 1974,<br />

Buskirk 1986, Castetter 1935, Castetter and Opler 1936, Facciola<br />

1990, Gentry 1982, ITIS n.d., Kunkel 1984, Nobel 1994, Ullrich<br />

1992, Villarreal et al. 2005, Yanovsky 1936<br />

Agave pot<strong>at</strong>orum Zucc. [syn. A. verschaffeltii Lem.]<br />

FAMILY: Agavaceae (agave) or Amaryllidaceae (amaryllis)<br />

ENGLISH: butterfly agave<br />

SPANISH: maguey de tobalá, maguey tobalá, mescalmetl, papalometl,<br />

tobalá<br />

USES/NOTES: Wild and cultiv<strong>at</strong>ed varieties <strong>of</strong> <strong>the</strong> powdery blue-gray,<br />

stout, succulent agave is one <strong>of</strong> <strong>the</strong> <strong>of</strong>ficially recognized<br />

DRAFT - DO NOT DUPLICATE OR DISTRIBUTE<br />

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