Growing up to 8–12 m (26–39 ft) in height,[3] it is an evergreen shrub which is widely cultivated as an ornamental garden or house plant, often referred to simply as yucca cane.

It may have a thick, single trunk or be multitrunked, growing from a thickened, inflated, trunk-like lower base similar to an elephant's foot.

[7] This is the name used by the World Checklist of Selected Plant Families as of January 2014[update],[1] although other sources use Yucca guatemalensis, published by Baker in 1872.

In a major article on yuccas and allies in 1902, the American botanist William Trelease also used the name Y. elephantipes, referring to Regel's 1859 publication.

[7][11] Y. elephantipes must therefore be regarded as an illegitimate name, according to the strict rules of the ICN,[12] Yucca gigantea is found natively in Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and the eastern part of Mexico (Quintana Roo, Yucatán, Campeche, Tabasco, Chiapas, Veracruz, eastern Puebla and southern Tamaulipas).

[3][16] This section describes the gastronomic use of the flower in Latin America, but it is important to note that the specific examples are not unique to that region.

The flower petals are commonly eaten in Central America, but its reproductive organs (the anthers and ovaries) are first removed because of their bitterness.

[17] The petals are blanched for 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).