Alstroemeria revoluta

Ruiz. & Pav.

Alstroemeriaceae Edible: Root Potential hazards — see below 218 iNaturalist observations

iNaturalist· cc-by

iNaturalist· cc-by-nc

Summary

Alstroemeria revoluta is a species of plant in the family Alstroemeriaceae. It is a perennial herb endemic to Chile, where it is distributed between the Valparaíso and Araucanía regions.

Description

A perennial herb. It grows 30 - 60 cm high. The leaves are narrow. The flowers are purplish.

This description is brief — help expand it

Edible Uses

The cooked root is edible and serves as a good source of starch, making it a nutritious food.

Traditional Uses

The root is cooked and eaten. It is used for flour.

This uses section is brief — help expand it

Medicinal Uses

None known

Known Hazards

Some people are sensitive to this plant and skin contact with the sap can cause them to get dermatitis.

Distribution

It suits tropical and subtropical conditions. It grows naturally in Chile. It requires a moist well drained soil and a warm situation. They can grow in seaside gardens.

Where It Grows

Chile*, South America,

Cultivation

Plant roots 15-20 cm deep when dormant. Plants can be grown from seed. Stored seed need to be treated by soaking in warm water for 12 hours before planting. Plants do not transplant easily.

Propagation

Sow seed in individual pots in a cold frame as soon as it is ripe — seedlings can be transplanted successfully if moved carefully while small. For stored seed, pre-soak for 12 hours in warm water, warm stratify for 4 weeks at 25°C, then reduce the temperature to 10°C. After warm stratification, excising a small piece of the seed coat near the embryo can speed up germination. Plant out approximately 20cm deep into permanent positions in late summer or autumn. Divide in April or October, taking care as the plant resents root disturbance. Make sure each division includes a growth bud.