Agave maintenance once established. "Agave azul" (blue agave) is used in the production of tequila. In 2001, the Mexican Government and European Union agreed upon the classification of tequila and its categories. All 100% blue agave tequila must be made from the "Agave tequilana" 'Weber's Blue' agave plant, to rigorous specifications and only in certain Mexican states. The hybridized genus ×"Mangave" is created by cross-breeding species of "Manfreda" and "Agave". The ethnobotany of the agave was described by William H. Prescott in 1843: But the miracle of nature was the great Mexican aloe, or maguey, whose clustering pyramids of flowers, towering
Agave properly cooked, was converted into a palatable and nutritious food. The agave, in short, was meat, drink, clothing, and writing materials for the Aztec! Surely, never did Nature enclose in so compact a form so many of the elements of human comfort and civilization! There are four major parts of the agave that are edible: the flowers, the leaves, the stalks or basal rosettes, and the sap (in Spanish: "aguamiel", meaning "honey water"). Each agave plant will produce several pounds of edible flowers during its final season. The stalks, which are ready during the summer, before the blossom, weigh several