(Gladiolus permeabilis edulis)

G. edulis.
Common Name Latin Name Plant Family
Gladiolus permeabilis edulis

None known

  • Medicinal Use

    None known

  • Edible Use

    Corm – cooked[46, 61]. The roasted bulb tastes like chestnuts[2].

  • Cautionary Notes

    None known

Cultivation & Habitat

Seed – sow early spring in a greenhouse at 15¡c[200]. It usually germinates freely[1]. The seed can also be sown as soon as it is ripe in the autumn in a warm greenhouse[200]. Sow the seed thinly so that the seedlings can be grown on in the pot without disturbance for their first year, giving them an occasional liquid feed to ensure they do not become nutrient deficient. Pot up the small bulbs when they are dormant in the autumn, placing about 2 – 3 bulbs in each pot. Grow them on for another year or two in the greenhouse and then plant them out in late spring. Division. Dig up the corms in October, dry them in well ventilated conditions at about 20¡c and then store them in a cool but frost-free place over the winter, planting them out about 10cm deep in April[1, 200]. Cormlets harvested when digging up the corms in the autumn can be stored in a similar manner to the corms[200]. Larger cormlets can be planted out in spring, smaller ones may be best grown on for a year in the greenhouse.
Prefers a sunny sheltered position in a light sandy neutral to slightly acid soil[1, 200]. Requires a stony gritty loam. This plant is sometimes considered to be a distinct species, G. edulis. It is said to inhibit the growth of legumes[54].
S. Africa – Cape Province.

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.