Parrys Agave (Mescal)
Estimated Inventory, lb : 0
Description/Taste
Parry’s agave is a succulent plant that grows in a rosette pattern around a dense central stem. Its blue-gray leaves are wide at the base and taper toward the tips, resembling inward-curving paddles. These thick leaves measure 20 to 50 centimeters in length and 5 to 15 centimeters in width. They grow on a plant that reaches up to 1 meter in height and 1.5 meters in width. The leaves have a tough, rigid structure with a smooth, leathery surface covered in a waxy, powdery coating and edged with spines. When the outer leaves are removed, the core of the plant, known as the "piña" due to its resemblance to a large pineapple, is revealed. This core is pale white to light yellow in color and has a dense and fibrous texture. Removing the core of the plant allows a sweet liquid known as aguamiel, or honey water, to accumulate. The Parry’s agave plant emits a subtle, somewhat earthy scent. The leaves have a faint, grassy, or green aroma when freshly cut. The aguamiel extracted from Parry’s agave offers a mildly sweet, earthy, and vegetal taste. Roasting the core leaves behind a husk that yields a fibrous pulp with a sweet, smoky, and slightly nutty flavor, evocative of sweet potatoes and enhanced with hints of molasses and pineapple.
Seasons/Availability
Parry’s agave is typically harvested from late spring to early summer.
Current Facts
The botanical name for Parry's agave is Agave parryi, also referred to as Mescal Agave or Century Plant. It is a member of the Asparagaceae family, which includes asparagus. The plant is dubbed "Century Plant" because it can take ten to thirty years to reach maturity in high desert climates. Native peoples in central and north-central Mexico harvested the entire plant on ancient plantations. Fibers extracted from the large leaves were used for various purposes: the thorn at the leaf’s tip served as a needle when attached to fibers, which were spun into thread for making clothing or strong ropes. The extracted pulp from the plant was turned into soap. Sheets peeled from the fleshy leaves served as parchment for writing, resembling papyrus and representing some of the earliest forms of "paper" used by the ancient Mexicans. Aguamiel, the juice from Parry's agave, is fermented to make pulque, while its cooked cores can be roasted, crushed, fermented, and distilled to produce mescal, a smoky-flavored distilled spirit.
Nutritional Value
Parry's agave is notable for its high concentration of natural sugars, primarily fructans, which are a type of inulin. This prebiotic fiber enhances digestion and supports healthy gut flora. Inulin is also beneficial for blood sugar regulation and calcium absorption. Agave syrup, derived from Parry’s agave, is marketed for its low glycemic index, causing a slower increase in blood glucose levels compared to many other sweeteners. Additionally, the sap of Parry’s agave has various medicinal uses. It acts as an antiseptic, useful in treating wounds, burns, and skin infections by eliminating or inhibiting harmful microorganisms. The sap also serves as a diuretic, helping to flush toxins from the body and manage conditions related to the urinary tract or fluid retention. Furthermore, it functions as a laxative, stimulating the digestive tract and easing bowel movements by increasing stool bulk.
Applications
Though the leaves, stem, and seeds of Parry's agave are edible, the plant is primarily consumed for its sap and core. The sap is fermented to produce pulque and can be further distilled into mezcal or even tequila. Raw Parry's agave is toxic if ingested, so the core must be roasted before consumption. The roasted pulp taken from the core can be ground into flour for baking cakes and bread, used as a thickener in soups, blended into smoothies, or turned into a glaze for grilled meats such as pork, chicken, or beef. The baked core of Parry’s agave complements a variety of flavors, including citrus fruits like lemon, lime, and orange, spicy peppers such as jalapeño, habanero, and chipotle, and herbs like cilantro, mint, and thyme. It also pairs well with warm spices such as cinnamon, nutmeg, and vanilla, cheeses like goat cheese and mozzarella, and nuts including pecans, walnuts, and almonds. For storage, fresh sap should be kept refrigerated in a tightly sealed container for up to a week, while the dried baked core can be stored in the refrigerator for about two weeks.
Ethnic/Cultural Info
Parry's agave has a long history of use among Native Americans, dating back thousands of years. In what is now the state of Oaxaca, southern Mexico, the Aztecs and Zapotecs consumed the plant, and evidence of roasted Mescal from as early as 6500 B.C. has been discovered in the Tehuacan caves, once part of the Aztec empire. The Mescalero Apache, who primarily lived in the Southwestern United States and Northern Mexico, relied heavily on Mescal as a food source and referred to it as "Astaneh." They employed every part of the plant in various ways, leading one documentarian to describe it as "the plant of a thousand uses." In 1849, botanist Charles C. Parry, who worked on the Mexican Boundary Survey, named it Parry agave. In his later explorations of areas previously unvisited by botanists, Parry identified four subspecies of the plant, including the one used by the Mescalero Apache.
Geography/History
Parry's agave is native to the southwestern United States, specifically Arizona and New Mexico, as well as northern Mexico. It thrives in arid and semi-arid climates, flourishing in regions with low rainfall and full sun exposure. This agave species commonly grows in rocky grasslands, desert scrub, chaparral, pinyon-juniper forests, and oak woodlands. It is also well-suited for cultivation in gardens and landscaping within dry or desert environments due to its minimal water requirements. Parry's agave gained popularity following Charles C. Parry’s discovery and documentation during the mid-19th century, introducing the plant to horticulturalists worldwide. The global interest in agave-derived spirits has further fueled the popularity of various agave species, including Parry’s agave. Today, this plant is found not only in its native habitats but also in botanical gardens and nurseries in areas conducive to its growth.
Recipe Ideas
Recipes that include Parrys Agave (Mescal). One
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