Herb latin name: Lilium rubellum
Synonyms: Lilium japonicum rubellum
Family: Liliaceae (Lily Family)
Edible parts of Lilium rubellum:Bulb - cooked. Rich in starch, it can be used as a vegetable in similar ways to potatoes (Solanum tuberosum).
Description of the plant:
Habitat of the herb:Low mountains, occasionally on alpine slopes, among dwarf shrubs and grass, 750 - 1800 metres in C. Japan.
Propagation of Lilium rubellum:Seed - delayed hypogeal germination. Best sown as soon as ripe in a cold frame, it should germinate in spring. Stored seed will require a warm/cold/warm cycle of stratification, each period being about 2 months long. Grow on in cool shady conditions. Great care should be taken in pricking out the young seedlings, many people leave them in the seed pot until they die down at the end of their second years growth. This necessitates sowing the seed thinly and using a reasonably fertile sowing medium. The plants will also require regular feeding when in growth. Divide the young bulbs when they are dormant, putting 2 - 3 in each pot, and grow them on for at least another year before planting them out into their permanent positions when the plants are dormant. Division with care in the autumn once the leaves have died down. Replant immediately. Bulb scales can be removed from the bulbs in early autumn. If they are kept in a warm dark place in a bag of moist peat, they will produce bulblets. These bulblets can be potted up and grown on in the greenhouse until they are large enough to plant out.
Cultivation of the herb:Low mountains, occasionally on alpine slopes, among dwarf shrubs and grass, 750 - 1800 metres in C. Japan.
Medicinal use of Lilium rubellum:None known
Known hazards of Lilium rubellum:None known
Plant information taken from the Plants For A Future.