Zantedeschia Elliottiana

Zantedeschia Elliottiana Care

Zantedeschia Elliottiana

Other names: Golden Arum Lily

What is the plant

Zantedeschia elliottiana, golden arum or golden calla lily, is a herbaceous ornamental plant in the family Araceae. It grows from a bulb. It is said to occur in the province of Mpumalanga in South Africa, although other sources say that it is not found in the wild but appears to be a hybrid of garden origin.

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Humidity

Normal

Lighting

Full Sun

Hardiness zone

9 - 10

Difficulty

Medium

Hibernation

Cold Period

How to Care for the Plant

Water
Water the newly potted plants or old rhizomes starting into growth after the dormant period sparingly – just enough to moisten the potting mixture throughout at each watering and allowing the top two-thirds of the potting mixture to dry out before watering again. As growth develops, increase the quantity gradually until the Zantedeschia elliottiana are in full leaf. Thereafter, water the plants plentifully as often as is necessary to keep the potting mixture thoroughly moist; these are among the few plants that need constant moisture at their roots during the active growing period.
Pruning
Do not cut before leaves have turned completely yellow, since this is the span of time when they are building up their nutrient reserves for the next blooming cycle.
Fertilizer
Fertilize every 15 days with mineral fertilizer when the leaves sprout and once a week when flowering begins. Fertilize with organic matter at the time of transplanting or planting.

Disease diagnosis

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Temperature
Temperature: When Zantedeschia elliottiana are starting into growth (usually from early autumn onward), they should be kept cool – if possible, at a temperature of 10-13°C (50-55°F) for about three months; thereafter, about 18°C (64°F) is best for Zantedeschia elliottiana hybrid until flowering is under way.
Container
Pot single sections or a divided rhizome in a 15cm (6 inch) pots of slightly moistened potting mixture and treat them as mature plants.
Additional
Zantedeschia species are poisonous due to the presence of calcium oxalate. All parts of the plant are poisonous, typically producing local irritation