Herb latin name: Alstroemeria haemantha
Synonyms: Alstroemeria simsii
Family: Amaryllidaceae (Amaryllis Family)
Edible parts of Alstroemeria haemantha:Root - cooked. A source of starch. It is very nutritious but has a rather bland flavour.
Description of the plant:
Habitat of the herb:Well-drained rocky hillsides.
Propagation of Alstroemeria haemantha:Seed - best sown in individual pots in a cold frame as soon as it is ripe although seedlings can be transplanted successfully if they are moved with care whilst small. Pre-soak stored seed for 12 hrs in warm water, warm stratify for 4 weeks at 25°C and then reduce the temperature to 10°C. Excising a small bit of the seed near the embryo after the seed has been warm stratified helps to speed up the germination process. Plant out about 20cm deep into their permanent positions in late summer or autumn. Division in April or October with care since the plant resents root disturbance. Ensure each portion has a growth bud.
Cultivation of the herb:Well-drained rocky hillsides.
Medicinal use of Alstroemeria haemantha:None known
Known hazards of Alstroemeria haemantha:Some people are sensitive to this plant and skin contact with the sap can cause them to get dermatitis.
Plant information taken from the Plants For A Future.