Native Leek

~ Bulbine bulbosa ~

ASPHODELACEAE

Bulbine bulbosa is one of a party of intelligent plants called geophytes that all have unique underground organs used for squirrelling away water and nutrients for tough times. We know these organs as tubers, rhizomes, corms and bulbs. The common onion, for example, contains what’s called a true bulb, which is a modified stem, and those layers they are famously known for are actually modified fleshy leaves. When you peel back the many layers to the centre, you’ll find a miniature version of the flower. Basically the whole onion bulb is just a flower in waiting. Unlike the common onion, our native onion or leek does not contain a bulb, but a corm. A corm is a solid mass and contains a basal plate from where roots grow, similar to the onion bulb. The Bulbine bulbosa corm has been a prominent crop food for First Nations People throughout the temperate south-east. The Native Leek’s flowers make a wonderful native alternative to the daffodil in the garden and are beacons for attracting bees. Its edible corm contains essential nutrients, such as iron and calcium, and can be sliced up and fried or oven baked for a nutritious native chip.

WHERE TO LOOK

The Native Leek generally enjoys hanging in groups and can be found widespread across the temperate zones of New South Wales, Victoria, eastern South Australia and lutruwita (Tasmania). It grows in a variety of habitats: damp woodlands, dry sclerophyll forests (dominated by Eucalypts), grasslands, heathlands, rocky outcrops and around salt lakes.

Locations → NSW: Mungo National Park; SA: Black Hill Conservation Park, Waite Conservation Reserve and Spring Gully Conservation Park.

FEATURES

Dense tufts of broad, hollow, onion-like leaves arise from the base of the plant and grow to 40cm long. Spikes of little yellow perfumed star-shaped flowers, approximately 2cm wide with six pointed lobes, grow in clusters on top of a stem 19–50cm long. Edible dark-brown 2mm seeds are held within a capsule 3–6mm in size. Underground will be thick roots attached to an edible corm.

FLOWERING SEASON

Spring to autumn → This perennial herb flowers from September to March.

TRADITIONAL USES

This nutrient-rich plant is an important staple food in Wurundjeri culture. The corms of the plant can be eaten roasted and are slightly sweet and starchy.

PLANTING

Propagate by seed or corm division, similar to Native Turmeric (see p. 53). It enjoys open gardens as well as pots and containers.