Landscaping

• Agave parryi possesses a characteristic semi-spherical shape, and its leaves form a tight, compact rosette measuring about 20 inches across. Although many members of the genus Agave have long, lance-like leaves, the leaves of Agave parryi are broad and rather short. The overall plant appearance is reminiscent of a cabbage rose or artichoke, depending on the variety. Like other members of the genus, Agave parryi is drought-tolerant and can take full sun. In addition, Agave parryi is cold-hardy down to about 0 degrees Fahrenheit.
  
  

Mescal

• In modern usage, the term "mescal" refers to type of distilled alcoholic beverage. The word originally referred to any member of the genus Agave used to make mescal, including Agave parryi. Tequila is a specific form of mescal made from the blue agave (Agave tequilana). Mescal begins with pit-roasted agave hearts, which then undergo fermentation and distillation.
  
  

Food

• In bygone eras, many Native American tribes used various species of agave as a staple foodstuff, according to "Edible and Useful Plants of Texas and the Southwest: A Practical Guide" by Delena Tull. For example, the Lipan Apaches depended greatly on Agave havardiana, while the Mescalero Apaches relied more on Agave parryi. The pulpy heart provided the bulk of the food; other edible parts include the stalks, roots and young leaves. Other tribes that made use of Agave parryi include Chiricahua and Western Apache, Comanche, Mohave, Paiute, Papago and Yuma.
  
  

Other Uses

• Mature leaves of Agave parryi contain long, tough fibers that make them difficult to eat. Because the fibers attach to the needle at the leaf apex, dried and defleshed leaves provide ready sewing materials. The Western Apache used the long, woody flower stalks for shafts of weapons or handles for hand tools. The juice could also serve as a pigment for decorating cheeks of girls or painting on animal hides.