Spanish bayonet leaves are gray-green to blue-green, long, stiff, and pointed. These linear-lanceolate leaves can grow up to 12 inches (30 cm) tall and exhibit parallel veins. The edges are brown with distinctive curly white filaments, contributing to a unique texture. Known for their white filiferous margins, the leaves also feature numerous hair-like structures. These features collectively make spanish bayonet leaves easily identifiable to plant enthusiasts.

The flowers of spanish bayonet are bell-shaped, boasting three petals that are creamy white with a greenish tinge and purplish markings. Each flower typically measures about 1.5 inches (4 cm) in length. The petals are arranged symmetrically, forming a distinct and attractive shape. These flowers bloom in clusters, creating a visually striking display. They are known for their unique coloration and form, making them easily identifiable during their blooming period, which typically occurs in late spring to early summer.

The stem of spanish bayonet, often referred to as the trunk, is typically short and stout. It exhibits a fibrous texture and a pale gray to brownish color. The stem, usually 2-4 inches (5-10 cm) in diameter, remains mostly unbranched. Beneath the outer layer, the inner portion is succulent and edible when cooked. The stem's robust structure and fibrous composition are defining features pivotal for identifying spanish bayonet.

The fruit of spanish bayonet is a large seed pod that takes the form of a dry capsule. When these pods mature, they exhibit a robust and coarse texture. Typically characterized by their green coloration that turns brown upon ripening, these pods house the seeds of spanish bayonet. The immature fruit offers culinary value when cooked, despite its skin having a notably bitter taste. Once prepared, the fruit's flesh can be consumed. The fruit's size, skin bitterness, and its transformation from green to brown are distinctive features for identification.