Dipodium pulchellum
D. L. Jones & M. A. Clem
Dark hyacinth orchid
OrchidaceaeRoots
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President and Fellows of Harvard College
President and Fellows of Harvard College
What to Eat
Edible parts: Roots
The fleshy, starchy, thick roots are eaten.
How to Identify
An orchid. The roots are thick and fleshy. It does not have leaves. The flowering stalk is 30-90 cm long.
Wikipedia
Source ↗Dipodium pulchellum is an almost leafless orchid that is endemic to north-east New South Wales and south-east Queensland in Australia. Up to forty pink flowers with darker blotches are borne in summer and winter on flowering spikes up to 90 cm (40 in) long.
References (1)
- Lim, T. K., 2015, Edible Medicinal and Non Medicinal Plants. Volume 9, Modified Stems, Roots, Bulbs. Springer p 39
