Herb: Chocolate Lily
Latin name: Dichopogon fimbriatus
Family: Liliaceae (Lily Family)
Edible parts of Chocolate Lily:Root - raw or cooked. It is usually sweet but can be bitter. Several tubers up to 3.5cm long are produced by each plant, usually up to 15cm below the surface of the soil.
Description of the plant:
Habitat of the herb:Grassland, woodland and forests, often on the sides of gullies near streams.
Propagation of Chocolate Lily:Seed - sow spring in a greenhouse. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division.
Cultivation of the herb:Grassland, woodland and forests, often on the sides of gullies near streams.
Medicinal use of Chocolate Lily:None known
Known hazards of Dichopogon fimbriatus:None known
Plant information taken from the Plants For A Future.