It has been used extensively by [[Indigenous peoples of the Americas|Native Americans]]. Yucca species such as the Yucca whipplei have been documented to have been used as a fiber and food source by Native Americans in the [[Indigenous peoples of the North American Southwest|Southwest]] cultural region, prior to European settlement efforts.[[Archaeological]] evidence show that use of yucca species extends to approximately 5000 years ago within groups such as the [[Serrano people|Serrano]] of the [[San Bernardino Mountains]] and [[San Gabriel Mountains]] of the transverse mountain ranges of Southern California. The Serrano harvested the hearts of the plant during the spring growing season. Yucca whipplei grows on the rocky slopes and washes of the chaparral area of the transverse mountains of Southern California up to approximately 4000 feet above mean sea level. Harvested plants were chosen based on the growth of the stalk; the hearts were the preferred portion of the plant, and would harvested before the stalk was fully developed. The heart contains the sugars stored to rapidly grow a stalk to flower, and become bitter as the stalk grows in height. The hearts would then be roasted in stone lined pits ([[earth oven]]) over several hours in a manner similar to that of [[agave]] species. Once cooked, the hearts would be removed and allowed to cool before eating. Uneaten portions could be dried for storage. Though slightly bitter, the stalk and flowers can be harvested and used as food sources as well. The stalks can be prepared roasted in a manner similar to the hearts, while the petals were often parboiled.