13. Sotol

Also likely to be confused with the yuccas, sotol has a basal cluster of pliant, ribbonlike leaves edged with hooked thorns, and a tall flower stalk bearing at its upper end a dense panicle of small, creamy (sometimes brown) flowers. Blossoming in May and June, the maturing flower clusters remain attractive throughout the summer. Mexicans split the succulent basal crowns and allow the sap to ferment, producing the fiery alcoholic beverage, sotol (SOH-tole). Desert-dwelling bighorn sheep are said to browse the tough leaves. The stiff leaf bases, when pulled from the cluster, form the “desert spoons” sold in some curio stores.

SOTOL