Herb: Chocolate Lily


Latin name: Dichopogon strictus


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. Flowers - raw. Chocolate scented.

Description of the plant:



Plant:
Perennial


Height:
90 cm
(2 feet)

Flovering:
November


Scent:
Scented
Perennial

Habitat of the herb:

Open forests and heathlands in sandy soils. Also found in grassland.

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:

Open forests and heathlands in sandy soils. Also found in grassland.

Medicinal use of Chocolate Lily:

None known

Known hazards of Dichopogon strictus:

None known

Plant information taken from the Plants For A Future.