Asparagaceae

Widespread through most areas in region.

Forest, woodland and open country, on wide range of soils and aspects. Prefers well-drained to seasonally inundated soils. Long-lived.

Upright herb to about 1 m high with tuberous roots. Linear leaves and chocolate-scented blue to violet, star-shaped flowers, Aug-Jan. Dies down to tubers in summer and re-shoots in autumn.

Dec-Jan. Monitor closely as ripe seeds shed very soon after maturity. Harvest stalks containing capsules by hand or secateurs, and place upside-down in large paper bags. Dry until capsules open fully. Thresh lightly to extract seed.

By division of tubers, or from seed sown autumn. Seeds germinate readily after 2-3 month dormancy. Transplant and/or divide tubers, which may be some distance from rootstock.

Regenerates from seed.

Tubers can be eaten raw, or roasted throughout year, and probably eaten by First Nations peoples.

Excellent adaptable specimen for rockeries, among small shrubs or containers. Plant in groups for best effect. Apply small quantities of native plant fertiliser to encourage growth. Extend flowering by removing stems before seedheads form.