Yuccan Eat It, If You Wish
While exploring Lankester Botanical Gardens, we came across a Yucca tree. Yucca is a genus in the Asparagaceae family, comprising an estimated 50 species. Yucca is native throughout Central America and in parts of South America. Due to its high adaptability, yuccas are often spotted in diverse climatic and ecological conditions. Its most notable characteristics are the branching blade-like leaves and when in bloom and assortment of white flowers. The assembly of the leaves creates a canal system for water to travel to the roots for storage. Most species also encompass a dense, waxy coating that assists in preventing water loss.
Yuccas are typically cultivated as garden and even architectural plants. The yucca flower is the national flower of El Salvador and it is often brought to cemeteries. Many parts of the yucca are edible, from the seeds to the flowers. In Costa Rica, for instance, the flowers are cooked with eggs for a traditional dish, especially during Holy Week and Easter. In Native American cultures, the roots of the Yucca elata, also known as the soaptree, are used as a shampooing agent. In other cultures, dried yucca leaves serve as a handy apparatus to start fires. Just as there are a wide variety of species in this genus, there is an equal diversity of uses by different cultures.