Agave shawii

• Agave shawii var. shawii [7]
• Agave shawii subsp. goldmaniana (Trel.) Gentry — generally larger, with longer (40–70 cm) lanceolate leaves, and 18–25 umbels on a 3–5 meter stem, and predominates in the desert of the central peninsula.

Agave shawii is cultivated as an ornamental plant, by specialty plant nurseries. It is used in cactus and succulent gardens, and for drought tolerant and wildlife gardens.

This agave species is frost tender, with damage starting at −5 °C and becoming extensive at −8 °C. Plants in containers have been able to survive 18 °F with no damage located on the Central Coast. Frost cloth has also allowed plants to survive well with temperatures well below freezing for long periods (days) without damage.

Plants enjoy a sandy loam soil that has good drainage. Roots are very rapid responders to rain and dry plants have been documented to start growing feeder (rain) roots within 3 hours after exposure to the rain. Plants are subjected to mealybug attack and systemic treatments should be used regularly. Plants develop best color when exposed to full sun along the coast. Some relief from the hot afternoon sun in the inland valleys would provide the best results for growers. A slow growing plant, the young may take 5 years to reach a good 2 gallon container size. Plants bloom from 30 years old on, with prolific pupping prior to dying post flowering. Seeds are best sown fresh with no stratification required.

The coastal agave (Tiipai: me’ellh, ma’alh, ma’alh jas’ilh, Paipai: me’elh jas’ilh ruii kiyak) was widely utilized by indigenous peoples until the European colonization of the Americas forced natives away from the coastal region where Agave shawii occurs. Subsequently, the lack of interaction between native peoples and their agaves led to the decay of knowledge regarding the usage of the local agaves, with the cultivation of agaves in the entire Kumeyaay-Paipai cultural region now only occurring in the village of Santa Catarina.[10][11]

The Spanish explorers and missionaries from Sebastián Vizcaíno and Junipero Serra's expeditions noticed the usage of the agave for fiber and food. Serra said on his arrival to the coast near El Descanso, "We saw the land was covered with very good mescal but I think the Indians pay little attention to it due to the abundance of fish and other foods."[12] Serra's observations fail to take into account the seasonal changes in the food supply, as the agave was heavily utilized in other months. Juan Crespí stated that the related Agave deserti was "...a delicious, sweet preserve. This is the wretched heathens’ daily bread."

Agaves had high importance for indigenous food networks, but today the laborious effort of preparing the agaves is rarely undertaken. Preparation of the agave for consumption included locating suitable heads, using a digging stick to extract the heads, constructing an earth oven, where the agave head would be cooked for two days before it was ready to eat. Importance of the agave as a food is supported by archaeological records showing high dental attrition in the remains of indigenous peoples, likely due to the frequent consumption of tough plant fibers from the agave.[10]

The fiber of the agave would have been put to a great variety of uses, for making belts, bowstrings, carrying nets, cordage, sandals, and other indispensable items. Vizcaíno noted that the cordage was used by fishermen to create lines of much higher quality than his own. Some Paipai women still produce agave fiber products today, which are sold as handicrafts, but also offer to teach both natives and non-natives throughout the region.[10][11]