In a Nutshell:
* Agave utahensis is a species of agave known by the common name Utah agave.
Varieties of the species include the Nevada agave and Kaibab agave.
It is an uncommon plant of the United States' desert southwest, in the states of Utah, Nevada, Arizona and California.
* Agave utahensis is a rosette-shaped agave having blue-green sharp-spiked leaves.
The raceme inflorescence is very tall, reaching a maximum of 4 m (12 ft). It is generally yellow or yellow-green with bulbous yellow flowers. The fruits are capsules 1 to 3 centimeters long and containing black seed.
* The heart of the plant is very rich in saccharine matter and can be eaten when baked. Sweet and delicious, but rather fibrous. It is partly below ground. Can be dried for future use or soaked in water to produce a flavourful beverage. Seed - ground into a flour. Flower stalk - roasted. Root - cooked. Sap from the cut flowering stems is used as a syrup. The sap can also be tapped by boring a hole into the middle of the plant at the base of the flowering stem. It can be fermented into 'Mescal', a very potent alcoholic drink.
* The plant was used for food and fiber by local Native American peoples such as the Havasupai. Among the Navajo, the plant is used to make blankets. more...
* Seed - surface sow in a light position, April in a warm greenhouse. The seed usually germinates in 1 - 3 months at 20°c. Prick out the seedlings into individual pots of well-drained soil when they are large enough to handle and grow them on in a sunny position in the greenhouse until they are at least 20cm tall. Plant out in late spring or early summer, after the last expected frosts, and give some protection from the cold for at least their first few winters. more...