Agave utahensis is an uncommon plant, native to the dry limestone canyons and rocky slopes to the east of the Mojave Desert - California, Arizona, Nevada and Utah.
It is a small rosette shaped agave to 20 to 30cm (8 to 12in) tall by 30cm (12in) wide. Most plants produce numerous “pups” to form clumps of stems. Its blue-green sharp spiked leaves, have heavily toothed margins and grow 10 to 12 cm (4 to 8in) long, each ending in a soft, grass like spine which is usually cream, occasionally darker.

When the plants mature in their native environment, they flower in late winter with huge 2 to 4 metre (6 to 12ft) tall spikes. Yellow, bulbous flower clusters arise along the stem on short one-inch stalks. The fruits are capsules 2 to 3cm (1in) long and containing black seed. The plant was used for food and fibre by local Native American peoples.

This stylish succulent has long been highlighted in gardening magazines and television shows. They are great used as feature plants in Mediterranean and modern style landscapes, pots and containers, rockeries, embankments and tropical style gardens.

• In 2002 it was awarded the Royal Horticultural Society’s Award of Garden Merit (RHS AGM).

Sowing: Sow indoors at any time of year.
Fill small pots or trays with a light and well-aerated compost. (John Innes Seed Compost, with the addition of ½ gritty sand is an old favourite) Do not firm the mixture down. Stand the pots in water, moisten thoroughly and drain. It is a good plan to stand the containers on a tray of damp sand, so that they do not dry out.

Scatter the seed onto the top of the compost or, if the seed is larger, sow individually and press lightly into the compost. Do not cover small seeds with compost. Secure a polythene bag around the pot or cover the container with glass or and place in a warm shaded place. If possible, germinate in a propagator. Care should be taken to prevent the pots drying out from below. Many people make use of a warm place such as the airing cupboard, or near the kitchen boiler.
The majority of seeds germinate best at a temperatures of 22 to 24°C (70 to 75°F). Some seedlings may appear within a week or 10 days others will take longer. At lower temperatures, germination usually takes considerably longer.

Germination:
Once germination has taken place, remove the glass or plastic and move into a good light. Be careful to keep the top of the compost damp. As soon as the first seeds have germinated, remove the plastic or lid to permit some circulation of air. From now on, the tiny seedlings need to be in a good light, but must be protected from direct sun. Shade from all but winter sun is for the first 12 months. If the young plants are exposed to too much sun, or the compost dries out, they may stop growing and often turn red; once they stop, it is often difficult to persuade them to start growing again.

After germination and at intervals of about 10 days, it is as well to spray with a fungicide. It is as well to continue this treatment for 8 to 10 weeks, or until the seedlings look like miniature agave. Never let the pots dry out-but don't saturate them either. A sodden compost is as harmful as a dry one.

Transplanting:
Prick out when the seedlings are large enough to handle. Agaves prefer rich and very free draining compost. Keep at a minimum of 16°C (60°F) during their first winter and water carefully. Grow in bright sun as strong sunlight will encourage the full colours of the leaves to develop.

Cultivation:
The plant requires light and well-drained soil and can tolerate drought. It cannot grow in the shade. They should be kept almost dry during the winter months, only water them to prevent the roots from completely drying out, once a month should be fine. They are best grown in an unglazed terracotta pot with at least one drainage hole in the base. Repot the plant every two or three years - wrap the rosette in newspaper to prevent yourself from being stabbed! Offsets can be potted up at any time they are available. Keep in a warm greenhouse until they are well established

Edible Uses:
Seed are ground into flour, the flower stalk, roasted, & the root cooked. The heart of the plant, which is partly below ground, is very rich in saccharine matter and can be eaten when baked. It is sweet and delicious and can be dried for future use or soaked in water to produce a flavourful beverage. Sap from the cut flowering stems is used as syrup. The sap can also be tapped by boring a hole into the middle of the plant at the base of the flowering stem. It can also be fermented into 'Mescal', a very potent alcoholic drink!

Taxonomy:
At one point agaves were placed among the Liliaceae, but now Agave and related forms have been placed in the family Agavaceae.
Many Agave species have the common name of century plant, somewhat implying that the plants live for a hundred years, a few decades is more the norm.

Of Interest:
Plants of the genus agave generally are thought of as perennial because it takes more than one growing season to complete, but they are better considered as multiannuals since most of them bloom only once during the lifetime of the plant.
Most agaves are monocarpic, which means that the plants flower, set seeds and then die. (Other terms with the same meaning are hapaxanth and semelparous.) There are only a very few species of agave that are polycarpic, these blooming repeatedly through the life of the plant.