Did You Know The Agave Plant is Edible.

Did you know that most parts of the agave plant are edible.  The heart or “pina” of the agave plant is considered the most edible and flavorful part.  The central core is known for its sweet, tender texture and is rich in carbohydrates, including fructans, which support gut health and energy levels.  You can roast, grill or bake it.

The leaves, if young, are tender and can be boiled or roasted and are a good source of fiber and minerals.  The flower stalk, once an agave blooms, can be roasted or boiled and used like asparagus.  The sap, or “aguamiel”, can be extracted from the plant and used to create syrup, sweetener or fermented into alcoholic beverages, such as tequila and “pulque” – a traditional Mexican beverage.  Some chemicals in agave might reduce swelling and prevent growth of some cancer cells, but there is no scientific evidence to support this.

However, moderation in consuming agave is important.  Overconsumption can lead to excessive sugar intake, and some agave plant species are toxic, such as “Smooth Agave”.  In addition, it can increase your triglycerides, contribute to insulin resistance and metabolic syndrome if over consumed, so use sparingly.

The agave plant in the picture is about to bloom and the stalk it about 7 feet tall.

If you do consume agave, do so moderately.