Agave utahensis Engelm.
Utah Agave, Yant
Agave utahensis subsp. utahensis, Agave newberryi, Agave eborispina, Agave nevadensis, Agave utahensis var. discreta
Agave utahensis is a succulent that forms compact rosettes of blue-green, spiny-edged leaves with a long dark terminal spine. The leaves are up to 20 inches (50 cm) long and up to 2 inches (5 cm) wide. Flowers are yellow, urn-shaped, and appear on up to 12 feet (4 m) tall spake. Fruits are up to 1.2 inches (3 cm) long capsules and contain black seed.
USDA hardiness zones 6a to 10b: from -10 °F (−23.3 °C) to 40 °F (+4.4 °C).
How to Grow and Care
Agave is not a difficult plant to grow. They're slow-growing and dramatic and will even thrive on a bit of neglect. If you're the type of person who likes to fuss with houseplants and water a lot, Agave is probably not the plant for you. If, however, you're the type of person who likes to set it and forget it, and you have a sunny window, Agave might the way to go. Be aware that some of the large varieties will eventually outgrow your room (unless you have a large greenhouse), and Agave can be aggressive. They have irritating sap and sometimes very sharp thorns that can injure small children and even pets.
In general, Agaves do not need to be repotted every year. Most of the species commonly found in cultivation grow very slowly and take a long time to outgrow their pot. It's also best to handle your Agave as little as possible since they do not like to be disturbed. See more at How to Grow and Care for Agave.
Man has been harvesting and utilizing Agaves for approximately 9,000 years. The huge plant comprised a huge part of primitive man's diet. Closely related to lilies, there are three major parts that are edible: flowers, stalks or basal rosettes, and the sap. Leaves are a lesser edible part of the plant. See more at Agave: Edible Plant.
Native to the United States' desert southwest, in Utah, Nevada, Arizona, and California.
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