Common Name: Sego Lily

General Information

Calochortus nuttallii is a herbaceous perennial plant producing a cluster of grass-like basal leaves 10 - 20cm long from an underground bulb. A flowering stem 15 - 45cm long is produced as the leaves wither[].
The plant was a traditional food of the native N. Americans and often eaten in quantity. It is grown as an ornamental, valued for its attractive flowers.

Known Hazards

None known

Botanical References

,

Range

South-western N. America - Montana to North Dakota, south to Arizona and New Mexico

Habitat

Dry soils with grass and scrub; at elevations from 1,500 - 3,300 metres[, ].

Properties

Edibility Rating
Habit	Bulb
Height	0.15 m
Pollinators	Insects
Cultivation Status	Ornamental, Wild

Cultivation Details

Calochortus nuttallii is native to semi-arid climates in western N. America, growing in freely draining soils. Whilst being very cold hardy, it can be a rather difficult plant to cultivate in moister temperate climates, being very intolerant of wetness especially when dormant.
Requires a deep very well-drained fertile sandy soil in a sunny position and must be kept dry from mid summer to late autumn[, , ]. In moist climates it is usually easier to grow this species in a bulb frame, though it is worth trying outdoors at the base of a south-facing wall, especially with shrubs that like these conditions[, ].
Bulbs can be lifted as soon as the foliage dies down in the summer and stored overwinter in a cool dry place, replanting in spring[]. Another report says that the bulbs should be replanted immediately[].
Bulbs frequently divide after flowering, the bulblets taking 2 years to reach flowering size[].
When grown in cultivation, hand pollination is usually necessary if seed is required[].
A very ornamental plant[], it is the state flower of Utah[, ].

Edible Uses

Bulb - raw or cooked[]. Remove the outer husk. Excellent raw, the flavour is greatly improved by slow cooking[]. The bulbs are said to have a crisp nut-like texture and a pleasant flavour when cooked. The bulbs can also be dried and ground into a powder[] which can be used with cereal flours when making bread[].

Leaves - cooked as a potherb[]. It is hard to obtain a sufficient quantity and this use of the leaves will weaken the plants so is not to be recommended[].

Seed - ground into a powder[].

Flowers and flower buds - raw. A tasty addition to the salad bowl[].

Medicinal

None known

Other Uses

None known

Propagation

Seed - sow as soon as ripe or early spring in a cold frame in a very sharply draining medium. Stratification may be helpful. Germination usually takes place within 1 - 6 months at 15°c[]. Leave the seedlings undisturbed for their first two years growth[], but give them an occasional liquid feed to ensure they do not become nutrient deficient. It is quite difficult to get the seedlings through their first period of dormancy since it is all too easy either to dry them out completely or keep them too moist when they will rot[]. After their second year of growth, pot up the dormant bulbs in late summer and grow them on for at least another 2 years in the greenhouse before trying them outside. Seedlings take about 5 - 7 years to come into flower[].
Division of the bulbs as soon as the foliage dies down. One report says that the bulbs must be planted into their permanent positions immediately[], whilst another says that they can be stored overwinter and replanted in the spring[].
Stem bulbils, harvested from the stems after flowering[]. They can be stored cool and dry then planted in pots in the cold frame in the spring.