Herb: Tuberose

Latin name: Polianthes tuberosa

Family: Agavaceae (Century-plant Family)

Edible parts of Tuberose:

Flowers - cooked. Used in vegetable soups or added to the substrate of "kecap", an Indonesian soy sauce. The flowers are the source of tuberosa-flower water. No further details are given.

Description of the plant:


100 cm
(3 1/4 foot)


Habitat of the herb:

Not known in a truly wild situation.

Other uses of Tuberose:

An essential oil is obtained from the flowers. It is used in high grade perfumery. 1150kg of flowers yield 1kg absolute essential oil.

Propagation of the herb:

Seed - we have no information on this species but suggest sowing the seed in spring in a sunny position 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 of offsets after the plant has finished flowering in late summer.

Cultivation of Tuberose:

Not known in a truly wild situation.

Medicinal use of the herb:

None known

Known hazards of Polianthes tuberosa:

None known

Plant information taken from the Plants For A Future.