Tulbaghia violacea is a gorgeous decorative cottage garden plant, perfect for garden borders, technically a member of the onion family.
A native of South Africa, it’s a clumping perennial with narrow leaves, growing 30-50cm high and wide and during spring and summer the slender stems sprout with dainty, fragrant lilac flowers that resemble miniature agapanthus flowers, lasting through autumn.
Both the leaves and the flowers are edible!
The leaves are slightly stronger and flavoursome than garlic chives, and theoretically won’t stay on your breath as much, hence the sociable name.
The leaves can be used as a replacement for garlic in salads and stir-fries, raw or cooked.
The flowers are peppery-sweet.
It’s extremely hardy, low maintenance, and the smell can deter pests such as ticks and mosquitoes when crushed.
Divide the clumps in spring or autumn to prepare for the next year’s crop, covering the roots with 2cm of soil, and planted around 20cm apart.
Does best with full sun.
Herb cheese balls at https://www.thekitchn.com/easy-appetizer-goat-cheese-wit-51492
These are cool! Potato noodles dressed with society garlic flowers https://www.cooked.com.au/Aaron-Turner/Hardie-Grant-Books/Igni/February/Society-garlic-potatoes-recipe
Leaf Size: Large
FunctionsBush Tucker: Yes
Edible Flower: Yes
Uses: Herb, Salad, Edible Flower, Decorative
Fire Retardant: Unknown
GrowingClimate Zone: Subtropical, Warm Temperate
Planting Season: Spring, Summer
Harvesting Season: Spring, Summer, Autumn
Sun/Shade: Full Sun
Soil: Well Drained
Frost Tolerant: Yes
Time to Maturity: 1-2yrs
Watering Preference: Moderate