No, dear friends, not agape, that group of Greek words meaning Christian or brotherly love. Agave, as in nectar . . . of the Gods. There is nothing brotherly about my passion for the liquid sunshine contained in this bottle.
I have to thank Erin McKenna of Babycakes Bakery for introducing me to my love. She shared a recipe for a wonderful allergy free bread she prepared on Martha Stewart’s show. (You can find this episode on Babycakes’ website under “Press.”) In this bread was agave, which at first, made me think of tequila, thus fostering bad memories of a certain party we won’t discuss.
Agave is related to gardening, or, at least, the plant world. Most people are familiar with agaves as ornamental plants, sometimes called century plants because they live to be very old, although not 100 years old. They are from the family Agavacae and are related to yuccas. Per The Agave Page, by distilling the nectar found in the developing agave flower bud, Mescal is made, but it can only be called Tequila if made from the Blue Agave and within the Tequila region of Mexico. Who knew?
My thanks to Richard Hodgkiss, who is the Webmaster at The Agave Page for his picture of Blue Agave.
According to Wickipedia, Agave syrup or nectar is produced by expressing juice from the plant’s core, called the piña. The juice is filtered and heated and becomes a syrup that is thinner than honey, but sweeter.
I’m told that agave nectar is low on the glycemic index, but I couldn’t care less. It tastes good and takes on the flavors of whatever I’m cooking. I use it on gluten free pancakes, waffles, and other stuff when I don’t want the flavor of honey or maple syrup to come through.
But, ssh . . . don’t tell the bees or the maple trees, because I don’t want them to be jealous. I still like them too.
Robin,
Let me know how you liked it. I’ve never used stevia before.
I bought some Agave nectar several months ago when I discovered that I possibly have diabetes. I’ve been using Stevia and haven’t even opened the Agave, I stuck it in the pantry and forgot it. Now you have me curious, I’ll have to try it in my coffee tomorrow.
Hi Annie,
I went over to Pam’s blog and saw her photos. Agaves are cool.
Tricia,
Agave nectar is delicious. Thanks for emailing me. Glad we’ve got that straightened out. I’m looking forward to Blogging Sunday.
Curtiss Ann,
We both know we love Agave, along with tea, early mornings including sunrises, etc.
Robin,
Thanks for the heads up on the agave article in Horticulture. I hadn’t opened my copy yet.
Did you see the plant profile on agave in the December issue of Horticulture magazine? Makes me want to find a place for some!
–Robin (Bumblebee)
Agave sounds interesting. I’ll have to look for that over here.
Hello! I tried to send you the info for green thumb Sunday but your gmail address bounced back. Can you send me a note with a working email? I’d like to send you the code and information so that we can get you signed up and added to the GTS list.
I’m using agave syrup in my tea, in hot cereal, in some baking, on toast. Yummm!
Hello Dee,
About a week ago I saw agave syrup at the grocery store and was curious about it – although not curious enough to actually buy a bottle! Your post has persuaded me to try some on the next shopping trip. But I didn’t think of Tequila… I thought of Pam’s photos on her Digging blog.
Annie at the Transplantable Rose