Question: Lagarosiphon and Agave, are a yype of what?

Context paragraphs:
Agave parryi var. huachucensis: Agave parryi" var.  "huachucensis, synonym Agave huachucensis, is a variety of "Agave parryi" subsp.  "parryi".  It is commonly known as the Huachuca agave.

Lagarosiphon: Lagarosiphon is a genus of aquatic plants described as a genus in 1841.  It is native to Africa and Madagascar.

Agave salmiana var. ferox: Agave salmiana" var.  "ferox ("Agave ferox") is a variety of the species "Agave salmiana" belonging to the genus "Agave" and the family Asparagaceae.

Agave tequilana: Agave tequilana, commonly called blue agave ("agave azul" ) or tequila agave, is an agave plant that is an important economic product of Jalisco, Mexico, due to its role as the base ingredient of tequila, a popular distilled beverage.  The high production of sugars, mostly fructose, in the core of the plant is the main characteristic that makes it suitable for the preparation of alcoholic beverages.

Agave delamateri: Agave delamateri is a species of plant in the agave subfamily, Agavoideae.  It is known by the common names Tonto Basin agave and Rick's agave.  It is endemic to central Arizona in the United States.  It is generally found on gravelly soils in desert scrub and sometimes pinyon-juniper woodland, often near Mogollon or Salado archaeological sites.

Agave wine: Agave Wine like tequila comes from the webber blue agave.  These plants take up to 10 years to mature before harvest.  Also like tequila; agave wine comes in 100% de agave and mixto versions.  The process of making 100% de agave wine starts the same way as making tequila.  Mature agave is harvested and cooked in large ovens to release sugars within the plant.  The aguimel or "honey water" is then extracted from the plant using crushing rollers called "molinas."  The aguimel is then fermented to between 6-10% ABV.  The next step is what differentiates agave wine from tequila; instead of taking and distilling the fermented aguimel to make tequila, agave wine is then filtered and 100% de agave blanco tequila at 55% ABV is added to "fortify" the wine to 24% ABV.  Like tequila if the label does not say 100% de agave it is made with a neutral spirit other than tequila.  In a "mixto" agave wine the fermented aguimel is fortified with in most cases a grain neutral spirit which is far less expensive.

Agave: Agave (US: , UK: , , Anglo-Hispanic: ) is a genus of monocots native to the hot and arid regions of Mexico and the Southwestern United States.  Some agave species are also native to tropical areas of South America.  The plants are perennial, but each rosette flowers once and then dies (see semelparity).  Some species are known by the name "century plant".

Jimador: A jimador is a type of Mexican farmer who harvests agave plants, which are harvested primarily for the production of mezcal, sotol and tequila.  This task requires the skill of identifying ripe agave, which ripens in between 8 and 12 years.  Unripe agave can have a bitter or overly sweet taste, ruining the distilled spirits made from them.  The primary tool of a jimador is the coa de jima or simply coa.  This is a flat-bladed knife at the end of a long pole that resembles a hoe.  The coa is used to first remove the flower from the agave, which causes the central pineapple (or piña) to swell.  Later, the piña is harvested, using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center which is then chopped and cooked in preparation for the mezcal or tequila production.

Agave shawii: Agave shawii, with the common names coastal agave or Shaw's agave, is a very rare and critically endangered species in the genus "Agave" native to southwestern California and Baja California.  The plant is named for Henry Shaw, the founder of the Missouri Botanical Garden.

Agave nectar: Agave nectar (more accurately called agave syrup) is a sweetener commercially produced from several species of agave, including "Agave tequilana" (blue agave) and "Agave salmiana".  Agave syrup is sweeter than honey and tends to be less viscous.  Most agave syrup comes from Mexico and South Africa.

Supporting paragraphs: Lagarosiphon Agave
Answer: plant