corm

The corms of some species have been used as food, though they usually are small.

Planting season is in the fall, when the corms are available.

Then the corm can be allowed to rest until growth starts again in late summer.

That is a new corm develops right above the old one.

When dry break off the new corms and keep cool until spring.

Bread could also be made from roots and corms of plants.

If you bought new corms last year, they are probably the culprits.

John says we'd want at least five hundred crocus corms.

But, in order to eat it the leaves and the corm have to be steamed first.

Reproduction is by seed or from division of the corm.

Also, the foliage must remain to support the corm underneath the ground.

The corm of your large plant can, indeed, be divided to make smaller plants.

Once separated, corms may take less time to reach flowering size.

The energy is stored in an underground stem called a corm.

These corms were an important starch source in their diet.

Then the corms are given a dormant, rest period.

The corm will over-winter and produce new plants for several years.

Soak the old corms thoroughly first, pot and all, to get them going.

There is no mention that the older mother corms should be removed and discarded.

When the corm has stored enough energy, it becomes dormant for about four months.

Their corms are spherical and the plants as a whole tend to be small.

It grows from a corm one or two centimeters wide.

They are perennials, surviving the winter in the form of corms.

The cooked corms can be dried in the sun and stored for later use.

The corms have been overwintered every year since then and are now of considerable size.