| Potato Orchid | |
|---|---|
| Ku-ring-gai Chase National Park, Australia | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocots |
| Order: | Asparagales |
| Family: | Orchidaceae |
| Subfamily: | Epidendroideae |
| Genus: | Gastrodia |
| Species: | G. sesamoides |
| Binomial name | |
| Gastrodia sesamoides R.Br. |
|
Gastrodia sesamoides is a saprophyte in the Orchid family.[1] Common names include Potato Orchid, Native Potato, Bell Orchid and Cinnamon Bells.
The Potato Orchid is found in Australia and New Zealand. This leafless plant occurs in a variety of habitats; often growing in leaf litter in high rainfall areas. Indigenous Australians have been known to eat the tubers,[2] hence the potato reference in the common name. The flavour of the tuber is said to resemble that of the beetroot, though insipid and watery.[3] Within the tubers are beneficial bacteria and fungi. The fungal filaments supply soil nutrients to the plant. And the root bacteria synthesizes nitrogen for the plant.[4] The root tubers may grow to 15 cm (6 in) long and 4 cm (1.5 in) thick.
The original specimen was collected at Sydney in 1803.[5] But now it is considered rare or extinct near Sydney.[4] Flowering occurs between August and January, on a raceme. The flowers are self-pollinating and produce an appealing cinnamon-like scent. The flowers are somewhat unusual, as the sepals and petals are fused into a tube. Stems are between 30 and 60 cm (12-24 in) tall.[6]
A difficult plant to grow in cultivation. The fungal and bacterial agents need to be present, and root disturbance is often fatal. Fungicides and fertilizers are to be avoided. A sheltered humus rich situation is preferred. Propagation from seed is not easy, and the collection of seeds in the wild is often illegal.[7] [3]
The specific epithet sesamoides refers to a supposed similarity to the sesame plant.[4] This species first appeared in scientific literature in the year 1810, in the Prodromus Florae Novae Hollandiae, authored by the prolific Scottish botanist Robert Brown.[5]