Herb latin name: Lilium sargentiae
Family: Liliaceae (Lily Family)
Edible parts of Lilium sargentiae:Bulb - cooked. The bulb can be up to 6cm in diameter. Rich in starch, it can be used as a vegetable in similar ways to potatoes (Solanum tuberosum). Flowers. No more details are given.
Description of the plant:
Habitat of the herb:Grows amongst rank grasses and scrub on granite, slate and mud shales in Szechwan.
Propagation of Lilium sargentiae:Seed - Immediate epigeal germination. Sow thinly in pots from late winter to early spring in a cold frame. Should germinate in 2 - 4 weeks. 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 in 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. Bulbils - gather in late summer when they start to fall off the stems and pot up immediately. Grow on in a greenhouse until large enough to go outside.
Cultivation of the herb:Grows amongst rank grasses and scrub on granite, slate and mud shales in Szechwan.
Medicinal use of Lilium sargentiae:None known
Known hazards of Lilium sargentiae:None known
Plant information taken from the Plants For A Future.