Blue Agave Guide (What It Is + How To Use It)

Few plants can match the versatility, beauty, and sheer tenacity of the blue agave. Otherwise known as agave azul in Spanish, this majestic cactus thrives in desert climates where even the heartiest of weeds would wither.

Named for its eye-catching blue-green leaves that unfurl in spiraling rosettes from a low base, agave has been instrumental in Mexican culture, economy, and Aztec history. While most Americans recognize agave as a liquid sweetener sold in health food stores, there’s so much more to this spiky succulent than meets the eye.

What Is Blue Agave?

This spiky plant you see in pictures of Mexican landscapes is a fascinating succulent with a surprising amount of talent! Not only is it the key ingredient in everyone’s favorite tequila, but it also offers up a delicious syrup that’s extremely versatile to use.

Blue agave is a succulent with large, pointed blue-green leaves that fan out in a rosette shape. It can grow up to 7 feet tall and wide, making quite a statement in the desert! The heart, or piña, of the mature plant is cooked and fermented to create the base of everyone favorite margarita ingredient: tequila!

But blue agave isn’t just for cocktails. The sap from the plant can be processed in a syrup known as agave nectar. This sweetener is a popular alternative to sugar.

As much a sacred symbol of Ancient Aztec religion as it is an agricultural staple, the agave plant has been revered for centuries, as far back as 1000 BCE. Mayahuel, the personification of the plant, was the Aztec goddess of fertility, long life, dance, and nourishment. Separately, in Greek mythology, Agave was the goddess of desire and follower of Dionysus, the father of revelry and inebriation.

You might be able to guess that the intoxicating properties of agave were discovered early on. Pulque, fermented agave sap, played a crucial role in religious ceremonies and rituals. This milky, viscous drink was the precursor to mezcal, the first distilled spirit produced from the plant in the 1500s.

Blue Agave Tequila

Blue agave can also go by the name agave tequilana, if that’s any indication how important this distilled spirit is. Tequila made from 100% blue agave are the highest quality, since they have no other ingredients added other than the agave plant itself.

To make tequila, the bulk of the plant, called the piña, is crushed and juiced before being fermented in barrels. The fermentation process converts the sugars into alcohol, which is then distilled twice. After being bottled, all tequila is aged for at least 14 to 21 days. Silver or blanco tequila is aged for the least amount of time. Beyond that, the quality (and price) increases accordingly.

Three Types of Aged Tequila

• Reposado: Aged for 2 to 12 months
• Aejo: Aged for 1 – 3 years
• Extra aejo: Aged for more than 3 years

Is Tequila Vegan?

Yes! All tequila is 100% vegan, so you can belly up to the bar and enjoy your frosty margaritas with peace of mind. It’s entirely plant-based and never filtered or refined using animal products. Even if it doesn’t specifically say it on the bottle, pure tequila is a smart spirit to stock the bar with for a compassionate, conscious consumer.

Blue Agave Syrup

Bakers and dessert-lovers cherish this ancient plant for a much sweeter reason. Better known in the US as agave nectar, it’s often enjoyed as a natural alternative to honey, although it’s thinner in consistency, more like maple syrup. There are four common varieties:

• Light agave nectar has a very mild flavor and pale color. It’s ideal for using in desserts with delicate flavors, candy making to replace light corn syrup, and beverages.
• Raw agave nectar also has a fairly neutral taste. What sets it apart from simply light agave is that it’s produced at temperatures below 118°F which is thought to protect the natural enzymes.
• Amber agave nectar has a subtle caramel flavor and golden color. These nuances make it a great addition to both sweet and savory dishes.
• Dark agave nectar has darker toasted flavor with floral notes, adding a distinctive flavor wherever it’s used. It’s excellent as a topping for pancakes and waffles.

Nutritional Benefits Of Agave Syrup

Agave is touted as a low-glycemic sweetener, which means it won’t spike blood sugar the same way that refined white sugar does. Moreover, agave is 1.5 times sweeter than sugar so you can use less of it to get the same satisfying taste. While it’s no liquid multivitamin, agave does naturally contain a small amount of iron, calcium, potassium, and magnesium.

How To Use Agave Nectar

As previously mentioned, this liquid gold is incredibly versatile. If you’re familiar with all the ways you can use honey, then you’ll understand how easy it is to use blue agave nectar. Still unsure? Here’s a dive into the delicious world of agave nectar uses:

• Sweeten Your Drinks: Agave nectar is a natural fit for cocktails, replacing simple syrup in margaritas or adding a touch of sweetness to iced tea or lemonade. It also goes great in smoothies! Try this dragonfruit smoothie for starters.
• Baking Buddy: Use agave nectar as a substitute for sugar in baked goods like muffins, pancakes, or cookies. Remember, agave nectar is sweeter than sugar, so start with a bit less and adjust to taste. It even works well to add some color to pie crusts like this vegan blueberry pie.
• Drizzle Delight: Top off your yogurt parfait, oatmeal, or fresh fruit with a drizzle of agave nectar for a natural sweetness boost.
• Salad Savior: Add a touch of sweetness to your salad dressing with a bit of agave nectar. This watermelon cucumber salad finds that perfect balance between tangy and sweet.
• Marinade Magic: Agave nectar adds a little sweetness and depth to marinades for tofu or preferred protein.

Other Uses For Blue Agave Fiber

Agave sap is used primarily for making foods and beverages, but the entire plant is useful in making a wide range of natural products. Agave fibers can be used to produce:

• Clothing
• Footwear
• Building materials
• Paper goods