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Mexican Lily
The Mexican Lily always demands admiration. Such a striking succulent in flower. It grows readily in our area, tolerating both dry and heavy soils. In its homeland of mountainous Mexico it occurs in rocky but rich soils. It will even grow in shady positions but the best blue leaf colouring is when grown in full sun.
Beschorneria yucciodes is now widely spread throughout the world, thriving in Mediterranean and tropical climates. It even grows in parts of coastal England where only medium sized frosts are experienced.
The broad clumps of leaves grow from fleshy rhizomatus roots and the plant slowly increases in width. With difficulty the rhizomes can be separated to make new plants. This is best carried out in early spring. The bluish green sword shaped leaves are soft with no spines. The underside of the leaf is rough and the leaves tolerate gales without shedding or splitting.
Stout reddish flowering stems emerge from the middle of the rosettes form late September. Panicles of green tipped flowers develop from the stems and hang delicately below the protective pink sheaths. This show continues for weeks and weeks to the delight of nectar feeding birds that feast from these flowers. A huge plus for this succulent is that the rosette doesn’t die after flowering as is so common among Yuccas and agaves.
The Mexican Lily is perfect for easy care gardening. It always looks good and doesn’t require staking, extra watering or feeding. Removal of the spent flowering stems after flowering is all that is required. Allow plenty of space for development and you will have a magnificent specimen or focal plant.
In Mexico this plant is grown for economic purposes. The leaves and rhizomes have been used to make a soapy foam for cleaning clothes and washing dishes. The flowers have been cooked and eaten with eggs and beans. And the flowering stalks cooked and eaten like sugar cane or fed to cattle during dry periods. Once the leaves were extensively used to make fiber.
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