Page 28 - The Forager’s Guide to Wild Foods

Agave, Agave spp. (ASPARAGACEAE)

AGAVE is a slow growing plant that forms rosettes of
large, green-grey, fleshy, succulent leaves. It grows in
hot, arid areas with 200⁺ species native to the south-
western USA.
FLOWER: The up to 40-ft. tall (12 m) stem produces
large tubular flowers. It takes years to bloom and the
mother plant dies immediately after flowering. Flowers
turn into bulbils or plantlets which will produce new, ge-
netically identical plants.

LEAF: It has sharp marginal teeth, an extremely sharp
terminal spine, and is very fibrous.
EDIBLE PARTS: heart, leaves, flower stalk, flowers, and plants can produce ½ gallon (2L) of sap per week.
seed heads (in certain varieties only) Caution should be taken when eating any part of the
agave raw.
KEY MEDICINAL USES: Agave sap is antiseptic and may
help digestion. ROASTED AGAVE LEAVES: Roast salted basal leaf
pieces. Chew the rich salted caramel flavor leaves as
HOW TO HARVEST AND EAT: Leaves may be collected
a snack and discard the fibrous material.
in winter and spring and can be roasted, baked, or boiled.
Edible flowers are produced during the plant’s final sea- WARNING: Some species are toxic and are best
son. Stalks are harvested during summer, before bloom- avoided. Identify the species to help determine its ed-
ing. The seed heads, flowers, and stalks can be eaten roast- ibility. The most edible varieties are A. americana, A.
ed, boiled, battered, or fried. Seed heads can be made into atrovirens, A. cantala, A. deserti, A. chrysanthemum, A.
flour or an edible paste. The sap (honey water) is found palmeri, A. salmiana, A. scabra, A. sisalana, A. tequilana.

at the base of the center of rosette. 6 to 8 years old

Agrimony, Agrimonia spp.
(ROSACEAE)

AGRIMONY, also known as Church Steeples, Cocklebur,
and Sticklewort, is found in parts of Europe and North
America. This flowering herbaceous perennial starts
with a basal rosette of pinnate leaves with erect cy-
lindrical stems covered in fine hairs. There are about
15 species of Agrimony, the most notable edible being
Common Agrimony, Agrimonia eupatoria.
FLOWER: Numerous small yellow flowers of
about ½ inch (1 cm), arranged closely on slen-
der terminal spikes, blooming throughout the sum-
mer, June-August. They turn into small seed pods.

to flower. Flowers, leaves, and stems are used fresh or
LEAF: The leaves are toothed, oblong to oval, and are larg-
dried in tea. Seeds can be dried and ground into a meal.
est at the base of the plant, at about 7-8 inches (20 cm) long,
AGRIMONY AND PEPPERMINT TEA: Ingredients: 1
getting smaller as they grow higher on the plant stems.
tsp. dried agrimony leaves, stems, and flowers, 1 tsp.
EDIBLE PARTS: flowers, leaves, seeds, stems
dried peppermint leaves, 1-2 cups boiling water. In
KEY MEDICINAL USES: Agrimony shows anti-inflam- a tea ball, steep dried agrimony and peppermint in
matory, antioxidant, and analgesic activity. boiling water for 10 min. Add honey to taste. Enjoy
HOW TO HARVEST AND EAT: Harvesting flowers, the soothing and refreshing combination in a hot or
stems, and leaves is best done when the plant first starts cold cup of herbal tea.

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