Tulbaghia hockii De Wild.
Tulbaghia cameronii is a stemless, perennial plant producing rosettes of grass-like leaves 15 - 45cm tall from underground corms that are 15 - 25mm in diameter with a rhizome-like base[
]. Plants grow from a cluster of small bulbs attached to a basal plate that is sometimes regarded as a rhizome[
]. The plant is usually evergreen but becomes dormant in areas with a cold or dry season[
The edible leaves and flowers are sometimes harvested from the wild for local consumption.
Tropical Africa - Cameroon, DR Congo, Tanzania, Malawi, Mozambique, Namibia, Zambia, Zimbabwe.
Usually found at elevations from 1,050 - 1,550 metres, exceptionally to 2,400 metres, in east Africa[
Requires a well-drained soil.
Members of this genus tend to hybridize freely in cultivation or if their wild ranges overlap[
Flowers and leaves - cooked. Eaten as a side dish, often mixed with other ingredients[
Seed - best sown as soon as it is ripe[
]. Sown in a sunny position, the seed usually germinates within 14 days at a temperatures of 18 - 21°c[
]. Prick out the seedlings into individual pots once they are large enough to handle and grow them on until large enough to plant out.
Division. Best carried out as the plant comes back into growth after dormancy.
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