Agave Agave Agave (, , ) is a genus of monocots native to the hot and arid regions of Mexico and the Southwestern United States. Some agave species are also native to tropical areas of South America. The plants are perennial, but each rosette flowers once and then dies (see semelparity). Some species are known by the name "century plant". "Agave tequilana", agave azul or blue agave, is used in the production of tequila. Agave nectar, also called agave syrup, a sweetener derived from Agave sap, is used as an alternative to sugar in cooking, and can be added to breakfast
Agave shrevei slowly compared to larger agaves. Some of the indigenous peoples of the region consume the plant as a food source. The immature flowering stalks are sweet and juicy and easy to harvest. People either eat them raw or brew them into alcoholic beverages. The leaf bases are also edible, but require roasting to destroy unpleasant chemical compounds Agave shrevei Agave shrevei is a member of the family Asparagaceae, indigenous to the Sierra Madre Occidental in Mexico, along the boundary between the states of Chihuahua and Sonora. Two subspecies are currently recognized, although a third has been proposed ("A. shrevei" subsp.