Meet the Chocolate Lily

by | Apr 14, 2022

Easter’s a great time for Chocolate…….Lily!

Meet the Chocolate Lily (Arthropodium strictum), a deliciously scented native tuber known as “Dirramaay” in the Wiradjuri language.

It’s juicy, and slightly sweet tubers can be enjoyed raw or roasted, and are best enjoyed in their youth, as they become bitter with age. At just 4 centimetres in length, these edible roots would be considered snack size, though you could easily make a meal of them after a plentiful harvest.

The flowers are edible too. Pink, star-shaped and strongly fragrant, you can add them to salads or use them as a decorative topping for baked treats and other desserts.

Best of all, this bushfood’s growing season is finally underway. Following a brief late-Summer dormancy, Chocolate Lilies across the country will now be producing new shoots as we move into our colder months. The best time to plant was a little over a month ago — the second best time is now.

To give your Chocolate Lily a good start, plant it in rich and loamy soil in full sun or part shade. Make sure your garden bed (or container — yes, you can plant in containers too) is at least 20cm deep so there’s room for the tubers to develop.

Chocolate Lily tips for your backyard micro-forest

Above ground, Chocolate Lily presents as a grass, and is native to grassland and forest regions across many Australian states. We’d consider this part of the herb layer in your micro-food forest (aka. edible micro-forest), along with other native edible species like Warrigal Greens, Murnong Yam Daisy, and Red Back Ginger.

Tip: A mass planting of Chocolate Lily may just turn your garden into chocolate-scented heaven towards the end of Winter.

Exotic pairings for a balcony garden

Not ready for a micro-forest? Here are some of our favourite exotic pairings for styling your balcony garden instead.

Matching styles

  • Lemongrass
  • Rhoeo
  • Garlic (ornamental or edible)
  • Dracena

Complementing styles

  • Syngonium (pink)
  • Iresene (aka. Beefsteak Plant)
  • Begonia
  • Violets
  • Lupins

Our Book: Bushfood for Beginners

Packed with tips and advice from the seasoned green thumbs at Tucker Bush, it aims to help any enthusiastic gardener take the first step in their long and bountiful bushfood journey.

We’ve put together an e-book of our favourite recipes

Featuring contributions from some of Australia’s leading chefs, using native bush tucker ingredients. This book includes all the recipes from our website plus more, covering entrees, mains, desserts and more, along with basic essentials like drying your own herbs and making your own jam.

Introducing Our Range Of Dried Herbs

Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

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