This desiccated sotol heart (a modern teaching sample) has been sliced with a saw to show the structure of the plant. The knife points to the edible central stem from which the leaves grow, something like an artichoke. Below this is the tap root and a small portion of the finer roots that spread widely to find moisture in the arid Lower Pecos. This specimen is dried out because it was harvested for "show and tell" during a prolonged drought period and then allowed to dry out even more. Photo by Phil Dering.