Tulbaghia alliacea
| Tulbaghia alliacea | |
| Light: |  |
| Moisture: |  |
| Hardiness: | 8 |
| Soil pH: | 5.6-8.4 |
| Height: | 1' |
| Blooms: | Early Summer-Early Fall |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Tulbaghia alliacea (common name: society garlic)
Propagation: Seed - best sown as soon as it is ripe in the greenhouse[1]. Sow stored seed in early spring in the greenhouse[1]. Prick out the seedlings into individual pots once they are large enough to handle and grow them on in the greenhouse for at least their first winter. If planting them outdoors, this is best done in late summer when the plants are dormant.
Division of the dormant plants in late summer.
Cultivation: Requires a well-drained soil in a sunny sheltered position[1].
This species is hardy in the mildest areas of Britain, tolerating temperatures down to about -5°c[1]. However, it is in leaf during the winter and so is best grown with some protection such as a cold greenhouse or conservatory[1].
Plants grow from a cluster of small bulbs attached to a basal plate that is sometimes regarded as a rhizome[1].
The flowers are very fragrant at night[1]. Another report says that they have an unpleasant smell[2]. The whole plant has a powerful aroma of garlic[1][2].
Range: S. Africa - Cape province.
Habitat: Sandy flats[2].
Edibility: Bulb - cooked[3].
Leaves and stems - they can be cooked like spinach or chopped fine and used as a relish[3].
Flowers. They are regarded as a delicacy by the native Zulu women[3].
Pollinators: Flies
Soil: Can grow in light and medium soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 2.0 2.1 2.2 Genders, Roy. Scented Flora of the World. Robert Hale, 1994.
- ↑ 3.0 3.1 3.2 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.