Herb: Twining Fringed Lily

Latin name: Thysanotus patersonii

Family: Asphodelaceae

Edible parts of Twining Fringed Lily:

Root - raw or cooked. Australian Aborigines used to roll the whole vine into a ball, roast it in hot ashes and grind it into a green powder that was eaten with gum tree roots.

Description of the plant:

Perennial Climber

100 cm
(3 1/4 foot)

Habitat of the herb:

Sandy heaths and mallees.

Propagation of Twining Fringed Lily:

Seed - sow thinly in spring in a sandy compost in a greenhouse. Grow the seedlings on in the pot for their first growing season and pot them on into individual pots in early spring of the following year. Grow them on for at least another year in a greenhouse before trying them outdoors. Division.

Cultivation of the herb:

Sandy heaths and mallees.

Medicinal use of Twining Fringed Lily:

None known

Known hazards of Thysanotus patersonii:

None known

Plant information taken from the Plants For A Future.