These plants, native to hot, dry regions of the U.S. and Mexico, are grown for ornament, fiber, and food, but more famously, as the main ingredient of tequila. What are they?

These remarkable plants, often mistaken for cacti, are actually succulents belonging to the lily family and are native to the arid and semi-arid regions of the Americas, particularly Mexico and the southwestern United States. They have been cultivated for thousands of years for a variety of purposes, including ornamental landscaping, providing strong fibers for ropes and textiles, and as a food source. The plant's sap can be used to create a sweet syrup, and its edible parts include flowers, stalks, and the heart of the plant.

However, the agave is perhaps most renowned as the essential ingredient for Mexico's iconic spirit, tequila. Only one specific species, the blue agave (Agave tequilana Weber Azul), is legally permitted for tequila production. After several years of maturation, the plant's large core, known as the "piña" due to its pineapple-like appearance, is harvested. These piñas are then cooked to convert their starches into fermentable sugars, which are subsequently extracted, fermented, and distilled to produce tequila.

With over 200 species, the majority of which are endemic to Mexico, agave plants have played a significant role in Mesoamerican cultures for over 10,000 years. Ancient civilizations even revered the plant, associating it with the goddess Mayahuel. Some species are commonly known as "century plants" due to their characteristic of growing for many years before flowering just once and then dying, though new "pups" often sprout from their base.