Native to South Africa & used by the Zulus to make a hot, peppery seasoning for meat & potatoes, but just as good chopped & scattered over scrambled eggs, salads or pasta. Both the leaves & flowers are edible, adding a hot, smoky garlic flavour to dishes. Perfect to grow in a pot or the ground, hardy to but best moved under cover during the colder months of the year, ready to grow again next year. RHS Award of Garden Merit winner.