The twisted-leaf yucca (Y. rupicola) is common throughout the Lower Pecos Canyonlands. Its flowers and flower stalks are edible. The stems can be used for detergent. It is possible that the stems may have been baked in earth ovens and eaten like lechuguilla or sotol, but this has not been verified through archeological evidence, ethnographic sources, or experimental work. Photo by Phil Dering.