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Peruvian Lily Overview
Alstroemeria ligtu, commonly known as Inca lily, is a herbaceous perennial that form spreading clumps of erect stems of about 60 cm tall. In summer, they produce prolific umbels of beautiful funnel-shaped flowers - often spotted or streaked - that come in numerous colours. In the wild, Alstroemeria is often harvested for its edible roots. Inca lilies make for excellent, long-lasting cut flowers. Be careful when harvesting or handling this plant the foliage may exacerbate skin allergies. Inca lilies need well-draining soil and should not be left to sit in waterlogged soil as the fleshy tubers are prone to rotting. Inca lilies enjoy a position in full morning sun and some shade in the afternoon. During the growing season, feed your Alstroemerias with a high potash fertilizer once every week to encourage flowering. Stems that are done flowering can be removed by twisting it at the base of the plant, and flowers can be deadheaded to prevent seed formation. Also be sure to mulch well around the roots, especially in colder regions. Inca lilies are easy to propagate via division.
How to propagate Peruvian Lily
Inca lilies can be easily propagated via division, usually done in spring or autumn. Start by cutting down your plant, and after about two weeks lift the tubers, along with its roots, and divide with a sharp, sterilized knife. Replant the tubers. Mulch and water well.
Soak seeds for 12 hours and sow in seed trays with potting soil. Germination will be slow. Transplant seedlings after 4-6 weeks. Take care with brittle roots when transplanting seedlings.
Special features of Peruvian Lily
Attracts useful insects
Inca lilies attract bees, butterflies and other pollinators to the garden.
Other uses of Peruvian Lily
In the wild, this Alstroemeria is often harvested for its edible roots.