Below is a list of all known varieties for Yucca Flower. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Agave Flowers (Agave spp.) | (Related) The large, yellow-green flowers from the stalk of the century plant. They are edible, often "roasted" or "boiled," with a "sweet, vegetal" flavor. |
| Hesperaloe parviflora (Red Yucca) | (Related) Not a true Yucca. The "tubular, red-pink" flowers are edible, with a "sweet, nectar-like" flavor. |
| Sotol Flower (Dasylirion spp.) | (Related) The "Desert Spoon." The small, creamy-white flowers are edible, and the "stalk" (quiote) can be roasted like an agave. |
| Yucca baccata (Banana Yucca) | The flowers of this species are also edible, often roasted, with a flavor compared to an artichoke heart. |
| Yucca brevifolia (Joshua Tree) | The waxy, creamy-white, bell-shaped flowers are edible, with a "sweetish," "artichoke-like" flavor when cooked. |
| Yucca elata (Soaptree Yucca) | The state flower of New Mexico. The large, white, bell-shaped flowers are edible, often boiled or roasted to remove bitterness. |
| Yucca filamentosa (Adam's Needle) | A common yucca with creamy, bell-shaped flowers. Petals are crisp, slightly sweet, with a hint of bitterness. Used in salads or cooked. |
| Yucca Flower (Dried) | The petals, dried for later use in soups or stews, where they rehydrate and add a mild, "vegetal" flavor. |
| Yucca Flower (Pickled) | The blanched petals or unopened buds, pickled in vinegar and spices, similar to a caper or pickled artichoke. |
| Yucca Flower (Roasted) | The whole flowers or buds, tossed in oil and roasted until tender, which gives them a "nutty, sweet, artichoke-like" flavor. |
| Yucca Flower (Scrambled with Eggs) | A traditional dish in Mexico and the American Southwest, where the boiled petals are scrambled with eggs ("Flores de Yucca con Huevo"). |
| Yucca Flower Buds (Unopened) | The unopened flower buds, which can be roasted, boiled, or pickled. They have a flavor like a "bitter artichoke heart." |
| Yucca Flower Petals (Boiled) | The petals are boiled in water for 5-10 minutes to remove bitterness before being used in other dishes. |
| Yucca Flower Petals (Raw) | The fresh, crisp petals, used raw in salads. Best when the "bitter" pistil/stamens are removed. |
| Yucca Flower Petals (Sautéed) | A common preparation where the petals are sautéed with onions and eggs, which removes any bitterness. |
| Yucca Flowers (Stuffed) | The large, whole flowers (blanched first) can be stuffed with cheese or a savory filling and baked. |
| Yucca glauca (Plains Yucca) | The greenish-white flowers are edible, often boiled or roasted. The unopened flower stalks can also be cooked like asparagus. |
| Yucca gloriosa (Spanish Dagger) | Large, white, "bell-shaped" flowers. The petals are edible, with a mild, crisp, slightly bitter flavor. |
| Yucca schidigera (Mojave Yucca) | The creamy-white flowers are edible, with a mild, slightly bitter, "artichoke" flavor. |
| Yucca whipplei (Chaparral Yucca) | The "Our Lord's Candle" plant. The flower stalk (before it flowers) can be roasted, and the white flowers are edible, though often bitter. |