Tulbaghia simmleri

Zulu leek (Aka ~ Sweet garlic, Isihaqa or Incinsini, it is also incorrectly called pink agapanthus) is a fragrant, clump-forming wildflower from our northern Drakensberg escarpment. It is prized for its showy mauve-pink blooms and its dual value as both a food and a medicine. Sometimes called sweet wild garlic or Isihaqa, this hardy perennial is equally ornamental and functional, thriving in full sun and rich soil. It forms neat colonies of strap-like leaves and narrow bulbs, and fills the spring and early summer veld with a sweet floral scent. The flowers are not only attractive, but also edible.

Known across South Africa’s northern and eastern provinces, Zulu leek is deeply rooted in traditional knowledge. The leaves, necks and bulbs are harvested to treat colds, flu, asthma, TB and digestive problems, and they are also cooked and eaten as vegetables. It is the only wild garlic species in the region with a genuinely sweet fragrance, and its compact growth habit makes it a natural fit for home gardens, food forests and urban spaces.

In the kitchen, Zulu leek offers a strong garlic-onion flavour that is best brought out through cooking. The neck and leaves are excellent roasted, fried or added to soups and stews, but they are not typically eaten raw. The flowers are edible both fresh and cooked. They can be tossed into salads, used to flavour oils, or simply admired in a vase where their fragrance will fill the room.

Plant in full sun or partial shade in rich, well-drained soil. Keep the soil moist during active growth and feed occasionally to support strong flowering. Space plants 20-30 cm apart. In mild climates, the plant is evergreen. In colder areas, it may die back in winter and regrow from the bulb. Apply mulch to protect plants from frost.

These plants divide quite quickly, providing you with many clumps of split-able Zulu leeks to eat, share, and plant up.

Set of 3 bulbs