The genus Yucca has 40-50 species, mainly in the US Southwest and Mexico. Most have edible flowers, fruits/seeds, and flower stalks, and some have edible roots (when processed). Common names for this plant usually include “yucca” but some are known as “spanish bayonet” and one is the “joshua tree.” Besides food, the uses of this plant are many, and include the roots being used as soap, the leaves used for fibers, the leaf tips as needles, and the leaves for plaited sandals. Since the dried leaves or woody parts have a very low combustion temperature, they make excellent tinder.
Here I wanted to share a recipe for eating the flowers. Raw, the flowers can be quite bitter. But cooked, they have a nice flavor. I battered and fried some flowers from a spanish dagger blooming on campus. I used whole rye flour, eggs, and water to make the batter. Then I dipped each flower in the batter to coat it and deep-fried it in olive oil. So tasty!