Calla 'Aethiopica'

Common name Calla ‘Aethiopica’
Latin name Zantedeschia aethiopica
Quantity per bag 1 rhizome
Calla ‘Aethiopica’ produces magnificent pure white flowers above glossy dark green foliage. This classic variety brings refinement and brightness to shaded gardens.

It brings timeless elegance to gardens and produces outstanding cut flowers that are highly prized. Its lush foliage remains attractive even after flowering.

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Aethiopica Calla Lily (Zantedeschia aethiopica) is a striking rhizomatous perennial known for its large, pure white, cup-shaped flowers held elegantly above glossy, lush dark green foliage. Its refined flowering period, generally extending from May to July, brightens partially shaded spaces and brings a sense of purity to garden displays. Reaching approximately 60 to 90 cm in height, the plant retains strong ornamental appeal even after flowering thanks to its semi-evergreen foliage. Hardy to Zone 7, it requires careful winter protection in most regions of Quebec.

Plant this calla lily in partial sun or partial shade in rich, humus-filled, evenly moist, and perfectly drained soil. Plant the rhizomes in spring after the last frost, or in autumn in milder climates, approximately 3 to 5 cm deep and 30 to 40 cm apart. Keep the soil consistently moist during active growth without allowing water to collect around the rhizomes. An annual application of compost supports vigorous growth and abundant flowering. For container growing, choose a pot at least 35 cm in diameter and overwinter it in a frost-free location.

‘Aethiopica’ calla lily is an excellent choice for shaded flower beds, pond edges, water gardens, large containers, and cut-flower arrangements. Its white flowers pair beautifully with the foliage of hostas and ferns, as well as the blooms of astilbes, ligularias, and coral bells. Highly valued as a cut flower, it is ideal for creating simple, elegant arrangements. The flowers may also attract some pollinators when conditions are favourable. Although young leaves are sometimes eaten after prolonged preparation in certain African cuisines, all raw parts of the plant are toxic and must never be consumed.