Also likely to be confused with the yuccas, sotol has a basal cluster of
pliant, ribbonlike leaves edged with hooked thorns, and a tall flower
stalk bearing at its upper end a dense panicle of small, creamy
(sometimes brown) flowers. Blossoming in May and June, the maturing
flower clusters remain attractive throughout the summer. Mexicans split
the succulent basal crowns and allow the sap to ferment, producing the
fiery alcoholic beverage, sotol (SOH-tole). Desert-dwelling bighorn
sheep are said to browse the tough leaves. The stiff leaf bases, when
pulled from the cluster, form the “desert spoons” sold in some curio
stores.
_Dasylirion wheeleri_ Lily Family
[Illustration: SOTOL]