If collected in season and cooked thoroughly, the result will be a more–or–less sweetish, semi–fibrous ‘fruit’ that can be sliced and eaten. The cooking process for Agave is important – heat converts the plant’s complex starches (bitter–soapy) into simple sugars (sweet).
Author, Researcher, Clinician. Latest titles: Wild Edible Plants of Oklahoma, 2nd ed., Wild Edible Plants of Arizona, 2nd ed., and Wild Edible Plants of Arkansas, 2nd. ed.
