Native Bulb Combo

  • $13.95
    Unit price per 
Shipping calculated at checkout.


Native Bulb Combo:

We are offering again by popular request our "Native Bulb Combo," containing five native species. Our Native Bulb Combo provides a range of sizes, from mature corms or bulbs to  second year cormlets and bulblets. 
Ookow - Dichelostemma congestum, 
Firecracker Plant - Dichelostemma ida-maia, 
Ithuriel's Spear - Triteleia laxa,
Triteleia hyacinthina, 
Camassia sp., 
Dichelostemma capitatum, Blue Dicks, is the tallest, growing 2  feet tall with a cap of pale lilac flowers at the top of the stem, is the tallest flower in the Native Bulb Combo. This vigorous species was widely used by indigenous Californians as a root food. It blooms in early summer.

 Triteleia laxa, Ithuriel's Spear, blooms after blue dicks, beginning its intense, graceful blooming period in mid-summer. This species is shorter, about 14" to 18" tall with gorgeous, deep blue-purple flowers in loose heads. Very showy.Somewhat later, Triteleia hyacinthina, wild hyacinth, with pure white blossoms, joins the display. Also very showy, it is gorgeous in wedding bouquets

Every year, these bulbs multiply through the the bulblets that grow on each bulb (botanically speaking, they are actually corms and cormlets) that are formed on the mother bulb.  Gently plucked off and replanted in new or replenished soil, they gain territory and population with every season and replanting. We supply at least six corms and cormlets of different ages and sizes.

Remove the bulbs when they are going to seed and either hold in a cool, dry, dark place or remove the "babies" and replant. Planting in containers is a good way to begin to understand how to increase bulbs. Container should be at least 1.5' tall and 1.5' wide. Ceramic, wood, or plastic all work well. Plant 3" to 6" deep. They can handle clay but will be easier to dig up in a nice loam. We add new soil to a container every year.

When your planting is large enough, you may want to experiment with eating the bulbs. Remove the shredded coating and boil the bulb for one half hour, or bake for two hours at 300 degrees. Larger bulbs require more cooking. They can be sautéed afterwards, salted and peppered, and served as little homegrown appetizers. Or, they may be mashed when soft, formed into cakes, and deep-fried or frozen.