RE: Yucca question to fill the void

At the risk of losing my Yucca inflorescence, I thought I'd alert locals to a blooming Y. elephantipes in Berkeley, CA. I planted this guy about 10 years ago from a single rooted truncheon (cutting). It is now an impressive specimen at the corner of 9th Street and Heinz Avenue across from the French-American School (where my children once attended).

I expect the flower will soon be gone anyway - they are usually "harvested" rather quickly by local Central American immigrants who know of their culinary potential. I have never tried them myself, but now might after this discussion.

This Yucca was actually rather difficult to root - the large truncheon actually "wilted" (went a bit soft and slumped over!!). I nursed it carefully for about 6 months before I was sure it was rooting. This would seem to indicate the more tropical nativity of this species (there are Agaves from tropical Central America as well).

This is in contrast to Y. gloriosa which will stay healthy in an unrooted state for some time, and can be multiplied with ease. The leaves Y. elephantipes are much longer than Y. gloriosa, as well as greener and softer (more bendable), but it does have a sharp tip that can be annoying if you back into it. Because of this last point, a few branches of the Yucca mentioned above will need to come off (the leaves stick out into the faces of pedestrians) - if anyone (local) wishes to give them a try, let me know and I'll arrange to meet you there and cut them for you (please do not help yourself, thank you!).

My cutting came from a very old and very large plant in downtown Oakland which was part of the original Shilling estate (Shilling spices) on the shore of Lake Merritt (the corner of 17th and Jackson Streets). This is a short distance from my office and I'm considering walking over there to check it out at lunch!

I have seem some variegated Yucca that seem to be Y. elephantipes in town, but these are rare. I am not sure if there are any other specimens of this species around, though there are many large Y. gloriosas to be seen everywhere.

Regards,
Seán O.

At 02:55 PM 10/12/2004, Joynson, Carol wrote:
Saute them with a little oil, salt. Some of the neighbors deep fry them - the preferred method for those who can handle the fat. They are sold on the streets in parts of Los Angeles during the season, which is very short.

-----Original Message-----
Carol,
What do you mean, the yucca blossoms are tasty?
                Diane Whitehead

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index