Tulbaghia dieterlenii E.Phillips
Tulbaghia leucantha is a stemless, perennial plant producing rosettes of grass-like leaves 45 - 60cm tall from underground corms 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 plant is sometimes gathered from the wild as a local source of food. It is sometimes grown as an ornamental.
Southern Africa - Zambia, Zimbabwe, Botswana, Swaziland, Lesotho, S. Africa.
Found at elevations from 30 - 2,325 metres[
|Cultivation Status||Ornamental, Wild
Requires a well-drained soil.
Members of this genus tend to hybridize freely in cultivation or if their wild ranges overlap[
Rhizome - cooked. The rhizome is scraped clean and boiled in stews or roasted as a vegetable[
Leaves and stems - cooked. A flavour like a mild onion[
]. They can be cooked like spinach or chopped fine and used as a relish or added to soups and stews[
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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