Herb: Arum Lily


Latin name: Zantedeschia aethiopica


Family: Araceae (Arum Family)



Edible parts of Arum Lily:

Young leaves - cooked. Some caution is advised, see the notes above on toxicity.

Description of the plant:



Plant:
Evergreen
Perennial

Height:
100 cm
(3 1/4 foot)

Flovering:
July to
November

Habitat of the herb:

Wet marshy places.

Propagation of Arum Lily:

Seed - best sown as soon as it is ripe in a greenhouse. Pre-soak stored seed for 24 hours in warm water and sow in moist soil in 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, preferably in the spring. Larger divisions can be planted out direct into their permanent positions. We have found that it is best to pot up smaller divisions and grow them on in light shade in a greenhouse or cold frame until they are growing away well. Plant them out in the summer or the following spring.

Cultivation of the herb:

Wet marshy places.

Medicinal use of Arum Lily:

None known

Known hazards of Zantedeschia aethiopica:

Many plants in this family are poisonous raw, due to the presence of calcium oxylate crystals. If eaten raw, this toxin gives you a sensation as if hundreds of tiny needles are sticking into the mouth, tongue etc. However, it is easily destroyed by thoroughly cooking or drying the plant. Although no specific mention has been seen for this plant it is wise to assume that it is poisonous in its raw state.

Plant information taken from the Plants For A Future.