Society Garlic (Tulbaghia violacea) in 90 mm Bottomless Pot

Family: Amaryllidaceae (includes Amaryllis, Agapanthus, Clivia and Scadoxus)
Genus: Tulbaghia (includes several wild garlic species of southern Africa)

Botanical/Binomial Name: Tulbaghia violacea
Meaning of Name:
Tulbaghia, for Ryk Tulbagh (1699–1771), one time governor of The Cape of Good Hope; and
violacea, from Latin violacea (feminine form of violaceus, ‘purplish, violet’): purple flowers

Common Names: Society Garlic, Pink Agapanthus

Botanical Characteristics: Herbaceous | Perennial | Evergreen
Propagation: Division of clumps in autumn or spring (preferred) | Seed (slower to mature)

Item Description:
Dimensions of the bottomless pot are 90 mm square × 150 mm deep. The square shape and bottomless design produces beautifully straight and deep roots with no spiralling whatsoever. This gives these young plants every advantage once planted out.

Plant Description:
A hardy, readily-clumping and attractive plant to about 300 mm high, with a mauve/lilac agapanthus-like inflorescence protruding another 300 mm again — and indeed, a border of these plants in flower is reminescent of a miniature agapanthus bed!

The name ‘society’ garlic comes from it not producing the bad breath garlic is known for, and the strappy leaves with their strong garlicky smell and taste make an excellent garlic chive substitute.

The flowers are also edible, and add interest as a garnish or as colour in a salad. The roots are also said to be edible, but I have never eaten them myself as I use society garlic as a ‘cut and come again’ leafy greens plant only.

Growing Information:
Society garlic does best in full sun and well-drained soil. It is native to South Africa and thus grows well in a similar climate, being heat and drought tolerant, and able to handle light frosts. It is best to protect the main rhizome with mulch during the colder months.

Society garlic does well as a container plant or border plant. In fact, a pot which can be brought indoors is all that is needed for someone in colder climates to also enjoy this tasty plant through winter!

Maintain plant vigour every two or three years by uprooting each clump in spring or autumn, trimming the tops and roots, then dividing each clump to plant anew.