Chocolate Lily (Dichopogon strictus)

Common Name Latin Name Plant Family
Chocolate Lily
Dichopogon strictus
Liliaceae

None known

  • Medicinal Use

    None known

  • Edible Use

    Root – raw or cooked[144, 193]. It is usually sweet but can be bitter[193]. Several tubers up to 3.5cm long are produced by each plant, usually up to 15cm below the surface of the soil[193].

    Flowers – raw. Chocolate scented[144].

  • Cautionary Notes

    None known

Cultivation & Habitat

Seed – sow 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.
We have very little information on this species and do not know if it will be hardy in Britain. It tolerates temperatures down to at least -7¡c in Australian gardens[157] but this cannot be translated directly to this country due to our cooler summers and longer, wetter and colder winters. It is likely to need protection when grown outdoors in Britain. Requires a sandy loam and leafmold[1]. Succeeds in most soils in a sunny position in Australian gardens[157]. The flowers have a delicious scent of chocolate[157, 193].
Australia – New South Wales, Queensland, Tasmania, Victoria.

Become ungovernable, break the chains of the matrix; grow and forage your own food and medicine.

*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.