Herb: Alstroemeria


Latin name: Alstroemeria ligtu


Family: Amaryllidaceae (Amaryllis Family)



Edible parts of Alstroemeria:

Root - cooked. The roots are a source of a palatable starch. It is very nutritious and is given to children and invalids.

Description of the plant:



Plant:
Perennial


Height:
60 cm
(2 feet)

Flovering:
July


Scent:
Scented
Perennial

Habitat of the herb:

Dry scrub in rocky sandy soils.

Propagation of Alstroemeria:

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 25C and then reduce the temperature to 10C. 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:

Dry scrub in rocky sandy soils.

Medicinal use of Alstroemeria:

None known

Known hazards of Alstroemeria ligtu:

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.