The Forgotten Ones “Yucca” Traditional Cache

Yuccas are widely grown as ornamental plants in gardens. Many species also bear edible parts, including fruits, seeds, flowers, flowering stems,[10] and more rarely roots. References to yucca root as food often arise from confusion with the similarly pronounced, but botanically unrelated, yuca, also called cassava or manioc (Manihot esculenta). Roots of soaptree yucca (Yucca elata) are high in saponins and are used as a shampoo in Native American rituals. Dried yucca leaves and trunk fibers have a low ignition temperature, making the plant desirable for use in starting fires via friction. In rural Appalachian areas, species such as Yucca filamentosa are referred to as "meat hangers". The tough, fibrous leaves with their sharp-spined tips were used to puncture meat and knotted to form a loop with which to hang meat for salt curing or in smoke houses. The flower petals are eaten. The petals are blanched for just 5 minutes, and then cooked a la mexicana (with tomato, onion, chile) or in tortitas con salsa (egg-battered patties with green or red sauce). Reproductive organs are removed before blanching because they are too bitter. (Source Wikipedia) PLEASE SEEK AN EXPERTS ADVICE before attempting to identify and utilize this plant.