Tulbaghia

Tulbaghia is a genus of flowering plants in the family Amaryllidaceae, native to southern Africa. The genus name honors Willem van de Tulbagh, a Cape Colony governor in the 18th century. Tulbaghia comprises several bulbous, herbaceous perennials known for their garlic-scented foliage and clusters of small flowers.

Description and characteristics: Plants form clumps of slender, fleshy leaves that emit a garlic-like odor when crushed. In summer they produce flower stalks crowned by loose umbels of small, tubular to bell-shaped blooms, typically lilac to purple, though some species may have white flowers. The flowers have six petal-like tepals and attract pollinators. Offsets and bulbils help form new plants.

Cultivation and uses: Tulbaghia is grown ornamentally for its attractive foliage and floral display and is sometimes used as a culinary herb in regions where it is cultivated. Leaves can be used fresh or cooked, imparting a mild garlic flavor. Some individuals may experience skin irritation from the sulfur compounds, and ingestion can cause mild stomach upset in sensitive people. The genus prefers well-drained soil and full sun to partial shade. It is drought-tolerant once established and is somewhat frost-tender, with colder climates often requiring container culture or winter protection. Propagation is by offsets or seeds; bulbs can be lifted and divided in colder regions.

Species: The genus includes several species, with Tulbaghia violacea (violet society garlic) being the best known and widely grown for ornamental use.