Chocolate lily (Dichopogon strictus)

Chocolate lily

Chocolate lily gets its name from the distinctive chocolate scent that the flowers produce. These flowers are native to Australia and are commonly consumed either raw or cooked by Aboriginal people. In Tasmania, chocolate lily are considered a threatened species.

Scientific classification

Species

Chocolate lily (Dichopogon strictus)

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Perennial

Lifespan

Herb

Plant Type

Summer, Fall

Bloom Time

3.5 cm

Flower Size

White, Pink, Purple

Flower Color

Semi-evergreen

Leaf type

Images of Chocolate lily

Care Guide for Chocolate lily

Every week

Water

Full sun

Sunlight

Water: Chocolate lily thrives with regular rainfall and prefers consistent moisture, showing moderate drought tolerance. Optimal growth requires weekly watering, ideally outdoors, benefiting from seasonal rains during active growth periods.

Fertilize: For chocolate lily, apply balanced nutrition fertilizers quarterly, adjusting rates seasonally. Dilute before use to prevent root burn. Slow-release granules enhance growth. Water thoroughly after fertilization to aid nutrient absorption and prevent overload.

Pruning: Chocolate lily features bell-shaped flowers and grassy foliage, thriving with pruning from early to late spring. Remove spent flowers and dead foliage to boost new growth, enhance air circulation, reduce disease risk, and improve appearance during its active growth period.

Propagation: Chocolate lily, an herbaceous perennial from the Asparagaceae family, features flowers with a chocolate aroma. For propagation, sow fresh seeds in well-drained soil, lightly covered, and maintain moisture until germination. A stable environment is essential, and patience is crucial as germination may take months.

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Learn More About Chocolate lily

Sunlight Requirements

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