Dasylirion texanum, the Texas sotol and sotol, is a monocot flowering plant native to central and southwestern Texas and in Coahuila state of northeastern Mexico, including the Chihuahuan Desert.
| Dasylirion texanum | |
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Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Asparagales |
| Family: | Asparagaceae |
| Subfamily: | Nolinoideae |
| Genus: | Dasylirion |
| Species: | D. texanum
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| Binomial name | |
| Dasylirion texanum | |
Description
editThe grass-like plant is typically smaller than other Dasylirions, with small crowns and trunks usually less than 1.5 feet, with long foliage reaching 3–6 ft.[1]
Uses
editFood
editIndigenous peoples of the region pit-bake the crowns to dry and pound them into flour in order to make bread.[2]
Spirits
editThe alcoholic drink sotol, is made from the fermented inner cores of the desert spoon. It has been produced historically in West Texas and currently in Central Texas using the Dasylirion texanum species.
Cultivation
editDasylirion texanum is cultivated in by specialty plant nurseries and available as an ornamental plant for native plant, drought tolerant, natural landscape, and habitat gardens; and for ecological restoration projects.
References
edit- ^ "Dasylirion texanum".
- ^ http://herb.umd.umich.edu/herb/search.pl?searchstring=Dasylirion+texanum U.Mich: Ethnography
External links
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