Gladiolus Augusts gem.
What a flower!
Truly the Excalibur of flowers, with its sword like leaves and funnel- shaped flowers. The Gladiolus flower, also known as the “Sword- lily”, has been used for many years in both traditional African and western medicine.
Traditionally the corms were used to treat the following:
- Soothe scratches and stop cuts from bleeding by wrapping the leaves on an open wound
- Dysentery
- Stomach irritation
- Colds and coughs by infusing the corms and the lower portion of the leaves.
Proudly South African!
Native to South Africa the Gladiolus flower, was originally found in 1904 by Sir Frederic Fox, growing wild in the perpetual spray of Victoria Falls then taken to the Royal Horticultural Society in England, where Unwins of Cambridge developed the new hybrids you see today.
Gladioli can also be found in the Mediterranean, Arabian Peninsula, Eastern Africa and North-western Africa.
These beautiful perennials grow well in a sunny area. For best results, mix compost into planting beds in spring with good water drainage and fertility. Make sure you plant your gladioli 12 cm apart from one another as they do not compete well with other plants or weeds.
Plant corms 5cm to 15cm deep depending on size, and cover with 5cm of soil. Once the plants are about 15cm high, surround the base of the plant with soil for support.
Fertilize with water – soluble fertilizer around the stem once the plants are 15cm tall.
Water well to produce large flowers.
Hungry?
Try something new with a fresh appetizer that is sure to wow your dinner guests.
Stuffed Gladiolus flowers
Ingredients
- 8 Fully opened flowers with the calyx sheath removed.
- 2 cups mashed and drained tuna
- ¾ cups mayonnaise
- 1/3cup sesame seeds
- ½ cup finely chopped celery
- ½ cup finely chopped green pepper
- Juice of 1 lemon
- Season with salt and pepper to taste
Method
Rinse the gladioli thoroughly and set aside, then combined the rest of the ingredients into a bowl. Mix well.
Then spoon the mixture into each open flower and pat into shape and chill before serving. To serve, arrange the flowers on a platter with wedges of lemon.
