Agave is a succulent plant native to Mexico. There are four major parts of the agave that are edible. The leaves may be collected in winter and spring for eating, when the plants are rich in sap. Each agave plant will produce several pounds of edible flowers during its final season. The stalks, which are ready before the blossom, can be eaten like sugarcane. Finally, the sap, called aguamiel or ‘honeywater’, is used to make the organic agave nectar we use to sweeten our soda.