Tulbaghia cameronii

Tulbaghia cameronii is a species of wild garlic in the family Amaryllidaceae.^[1]

Tulbaghia cameronii
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Monocots
Order:	Asparagales
Family:	Amaryllidaceae
Subfamily:	Allioideae
Genus:	Tulbaghia
Species:	T. cameronii
Binomial name
Tulbaghia cameronii Baker

Distribution

It is found in tropical east Africa, notably Cameroon, Tanzania, the Congo, Zambia, Malawi, Mozambique, and Zimbabwe, in woodland and woodland grassland on sandy soils and at an altitude of 1000–1500 m.^[2]

Description

Tulbaghia cameronii is a perennial plant that grows to 45 cm in height, with a rootstock diameter of between 1.5 and 2.5 cm. Leaf-bases are reddish brown in colour, and 12.5–37 cm long, linear-lanceolate. The bracts are small and pinkish, up to 3 cm in length.^[1]

Perianths of T. cameronii are greenish white to purple, the tube 5–8 mm. The seeds of this plant are sub-crescent shaped, and between 3 and 3.5 mm long.^[1]

Edibility

Flowers and leaves of T. cameronii are sometimes harvested in the wild, and are somewhat edibile when cooked. It is eaten as a side dish mixed with other ingredients.^[3] It has no known medical uses.^[3]