by Joe Hughes
The mention of our neighbor to the south typically conjures up images of sunny beaches, arid deserts and plateaus, a rich cultural history, delicious cuisine, and of course tequila. So, on a recent trip to Mexico City it came as no surprise to see the landscape dotted with agave, cacti, and various shrubs, growing ever more frequent as we slowly made our way out of the bustling city and toward Teotihuacan. It was here, at a well-established tourist outpost just outside of the ruins, that we were introduced to the many uses of the agave that can be found all over the area.
Most notably to us, agave is the main component in the production of tequila or mezcal. At Teotihuacan, visitors are able to enjoy a tasting tour through the various spirits that can be made from agave. We began by tasting pulque, a “non-distilled traditional alcoholic beverage produced by the fermentation of the [agave] sap known as aguamiel” (Escalante et al., 2008). This sweet, viscous, milky drink had a mild sugariness that was very pleasant, with the texture of a smoothie I had made in my blender at home. We then moved on to sampling some mezcal, a liquor that is much more similar to the tequila that many are familiar with, with one important distinction. Katie Robbins at Delish (Robbins, 2021) states that “while mezcal can be made from a blend of one of 250 types of [agave] to be classified as tequila, a bottle must be at least 51 percent blue agave (Agave tequilana).” Similarly to champagne, tequila must satisfy these certain conditions to be considered truly tequila, otherwise it is a mezcal. What better venue for this lesson than at the ruins of an ancient metropolis at 10:00 in the morning?
After a healthy amount of samples, our guides continued to explain that these herbs can provide many other products besides just spirits. The Maya and Aztecs, who lived across what is now Mexico, have been utilizing these plants for the past several thousand years to construct crude fabrics, papers, and tools that could be used for a multitude of purposes (Siegler, 2005).
Though there are many species of agave in cultivation, there are a few species (notably Agave sisalana [sisal] and A. fourcroydes [henequen]) that are cultivated specifically for their ability to produce long, durable fibers that can be made into a variety of useful textiles. These fibers are acquired by scraping away the upper layers of each large, rigid leaf and “hand stripping” these fibers out of the plant, in a process called decortication (Future Fibers, 2022). The fibers must then be dried and brushed before they can be processed into a textile for use by humans. Fibers achieved through this process can be used in a variety of different ways. Most simply, these fibers can be woven into a durable thread and used as is. In turn, this thread can be further manipulated into string or twine, as well as textiles for clothing and carpets, and is especially useful nowadays as a buffing cloth for steel (Future Fibers, 2022). At a shop just outside Teotihuacan, these fibers have been used to make a wide variety of souvenirs and trinkets, in a bit of a departure from its historic utilitarian purpose.
These plants can also provide other sorts of products from different methods of harvest. The sharp prickles that grow at the end of agave leaves can be used as a needle, in conjunction with the sisal thread, to sew together pieces of sisal textile. The uppermost layers of the leaves can be used as a sort of paper, once peeled off into a thin, flexible sheet. A paper can also be made by pressing the pulp of the agave plant, in a manner more similar to that of paper production with woody pulp.
These agave fibers played an important economic role across southern Mexico until the early 20th century, when the introduction of synthetic plastic fibers at a much lower cost caused demand to shift away from the naturally occurring sisal. The industry faced other challenges as the world around it globalized, with sisal production being brought to Brazil and East Africa in a bid to increase production and profits. These areas, though similar in climate, have since outpaced Mexico in sisal production (Vuorinne, Heiskanen, & Pellikka, 2021). This was achieved by straying slightly from the traditional methods of cultivation, harvesting, and processing used by the Maya and Aztec peoples, and utilizing technology that was unavailable a few centuries ago.
Efforts are being made to restore the historic levels of sisal production in Mexico, as well as globally, in a bid to combat the increased dependence on synthetically produced fibers. Through groups like the Food and Agriculture Organization of the United Nations, emphasis is being placed on building sustainable production mechanisms that can satisfy global demand with a supply of natural sisal fiber.
Visiting this ancient city was a wonderful experience that I cannot recommend highly enough. If seeing an archaeological wonder up close, coupled with a lesson on agave-based alcohol aren’t enough, consider the knowledge you can gain on the importance of utilizing the natural resources we have been provided by this planet, as opposed to concocting synthetic stand-ins. This experience is evidence enough we still have more to learn from the many, many generations that came before us.
Photo Credits: 1) Agave sisalana cultivated at Cooktown Botanic Gardens (Lokal_Profil, via Wikimedia); 2) Bottle of pulque (Alejandro Linares Garcia, via Wikimedia); 3) A. sisalana U.S. National Arboretum Herbarium Specimen with extracted fibers included; 4) Blanket made from Agave fibers (J. Hughes); 5) Pyramid of the Moon, Teotihuacan (J. Hughes)
References
Escalante, A., M. Giles-Gomez, G. Hernandez, M.S. Cordova-Aguilar, A. Lopez-Munguia, et al. 31 May 2008. Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach. International Journal of Food Microbiology 124:126-134. Accessed October 10, 2022. Available from: https://www.sciencedirect.com/science/article/pii/S0168160508001244
Future Fibers: Sisal (Internet) Food and Agriculture Organization of the United Nations. Accessed October 4, 2022. Available from: https://www.fao.org/economic/futurefibres/fibres/sisal/en/
Robbins, Katie. 2021. There’s only one kind of mezcal you’ll find worms in. Delish. Accessed October 10, 2022. Available from: https://www.delish.com/cooking/news/a38585/waiter-theres-no-worm-in-my-tequila/
Siegler, David S. April 2005. Fibers from plants. University of Illinois, Urbana. Department of Plant Biology. Accessed October 4, 2022. Available from: https://web.archive.org/web/20130804031742/http://www.life.illinois.edu/ib/363/FIBERS.html
Vuorinne, I., J. Heiskanen, P.K.E. Pellikka. 12 January 2021. Assessing leaf biomass of Agave sisalana using Sentinel-2 vegetation indices. Remote Sens 13(2):233. Accessed October 10, 2022. Available from: https://www.mdpi.com/2072-4292/13/2/233
Joe Hughes is a graduate of The George Washington University (2021) and in his second year as an ORISE intern at the U.S. National Arboretum Herbarium. In his free time he enjoys traveling and exploring parks around Washington, D.C.
It pays to pay attention to plant labels. Especially in the case of tarragon–especially if you are planning to use tarragon in your cooking. If you are growing tarragon for culinary purposes, be sure the label on the plant or seed that you buy says “French tarragon” or Artemisia dracunculus ‘Sativa’, to be sure. If the label says only “tarragon,” you may be purchasing Russian tarragon, which is not the tarragon you want for your roast chicken or béarnaise sauce. 
Early medicinal uses of French tarragon include using the herb to combat fatigue. It is said that pilgrims in the Middle Ages put sprigs of tarragon in their shoes to keep them from getting tired on their journey (Kowalchik, 1988). Nicholas Culpeper, a seventeenth-century physician and herbalist, recommended it to treat urogenital conditions, as did Johann Dragendoff, a late-nineteenth-century German pharmacist and chemist (Engels, 2014). 
Russian tarragon is a French tarragon look-alike. Some people even call it an “imposter tarragon.” Its leaves are a lighter green, have a rougher feel, and do not have much flavor. Russian tarragon produces flowers and viable seeds and is easier to grow than French tarragon. It is considered a perennial in most locations. Early in my herb discovery days, I was fooled by this plant and thought I was buying French tarragon. I wondered why it did not have the anise flavor in its leaves.
stimulate the appetite, flush toxins from the body, and ease the pain of a toothache, sores, and cuts. Other traditional uses in Russia include as an aid to digestion, relief for nervous conditions, aiding the liver and renal function, and as an anti-bacterial, anti-cancer, and anti-inflammatory agent (Engels, 2014). Recent studies show that the anti-diabetic properties of an extract of Russian tarragon, when taken with body-building supplements, helps to create muscle mass without a need for a high intake of carbohydrates, and helps the body recover from strenuous exercise (Pischel, 2011). 
Mexican tarragon has been used in traditional Mexican medicine to treat gastrointestinal disorders, relieve mental stress or symptoms of a hangover, as well as for infections caused by parasites (Ventura-Martinez, 2020). Recent studies in the laboratory indicate that the use of Mexican tarragon to relieve some gastrointestinal problems may be an effective use of the herb.
Evening primroses are in the genus 
Cayenne pepper, a member of the Solanaceae, or nightshade, family, is native to tropical North and South America. 
Portuguese explorers brought the hot peppers to Europe in the late 15
An interesting study done in 2017 showed that eating foods containing cayenne pepper “resulted in significantly higher satiation at the end of the meal and one hour post intake. Further, adding cayenne pepper was associated with subjects feeling significantly more energetic and overall satisfied one hour post intake. During intake of [a] soup with added cayenne pepper, desire for salty and spicy foods were significantly decreased and desire for sweet and fatty foods were significantly increased.” The study concluded that cayenne pepper could be used to influence eating habits (Anderson, 2017). This conclusion echoes some of the traditional reported medicinal benefits of cayenne: that it is good for cardiovascular health, increasing weight loss, and stimulating the appetite.
is also an evergreen, long-lived landscape tree, reaching a height of 40 to 60 feet tall and a width of up to 25 feet wide. Its pinnate leaves close up at night. The branches droop to the ground, making it a graceful shade tree. A mature tree can produce up to 350-500 pounds of fruit each year. It is native to tropical Africa and is in the Fabaceae family. 
The tamarind tree grows well in USDA Hardiness Zones 10-11 and therefore, is not commonly seen in the continental United States, except in southern Florida. It produces a showy light brown, bean-like fruit, which can be left on the tree for up to six months after maturing. The sweet-sour pulp that surrounds the seeds is rich in calcium, phosphorus, iron, thiamine, and riboflavin and is a good source of niacin. The pulp is widely used in Mexico to make thirst-quenching juice drinks and even beer. It is also very popular in fruit candies. The fruit is used in Indian cuisines in curries, chutneys, meat sauces, and in a pickle dish called tamarind fish. Southeast Asians combine the pulp with chiles and use it for marinating chicken and fish before grilling. They also use it to flavor sauces, soups, and noodle dishes. Chefs in the United States are beginning to experiment with the sweet-sour flavor of tamarind pulp. Did you know that tamarind is a major ingredient in Lea & Perrins® Worcestershire Sauce? 
The fruit pods are long-lasting and can be found in some grocery stores, especially those serving Hispanic, Indian, and Southeast Asian populations. 
used as fodder for domestic animals and food for silkworms. The leaves are also used as garden mulch. 
The fruit pulp is useful as a dye fixative, or combined with sea water, it cleans silver, brass, and copper. In addition to all of these uses, school children in Africa use the seeds as learning aids in arithmetic lessons and as counters in traditional board games.
Interestingly, just south of the US border in Mexico there is a unique community that is home to sixteen distinct indigenous peoples living in a mild climate, enjoying unique botanic diversity. 
celebrations of them all. The Day of the Dead festival (or Dia de los Muertos) is celebrated from October 31st thru November 2nd. During this time, locals believe the gap between our world and the spirit world opens, and loved ones are invited back for a celebration. Offerings are placed on altars in homes, schools, cemeteries, and more. Of course, the spirit world needs nutrition to support their return to the mortal world, so delicious foods play a central role. This melting pot of cultures has created signature dishes including molé (generic for sauces used in Mexican cuisine), pan (an egg based sweet bread made especially for the Day of the Dead), and chapulines (Sphenarium grasshoppers).
Join the HSA Webinar series on October 28th at 1pm EDT to celebrate the Day of the Dead with HSA members Sara Holland and Mary Doebbeling as they present, “Molé, Pan, and Chapulin–Oaxacan Style.” A recent journey took them to Oaxaca, Mexico, where they had the opportunity to study and use local herbs and plants. Our webinars are free to members and $5.00 for guests. Become a member today and enjoy all our webinars for free. Visit 
The Herb Society of America Blog 