Herb: Peruvian Lily

Latin name: Alstroemeria pelegrina

Family: Amaryllidaceae (Amaryllis Family)

Edible parts of Peruvian Lily:

Root - cooked. A source of starch.

Description of the plant:


50 cm
(1 foot)

July to

Habitat of the herb:

Sand dunes along the coast.

Propagation of Peruvian Lily:

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:

Sand dunes along the coast.

Medicinal use of Peruvian Lily:

None known

Known hazards of Alstroemeria pelegrina:

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.