Species · genus Fockea · Apocynaceae

Hottentot Bread

Fockea edulis (Thunb.) K.Schum.

Also known as: Mountain Kambroo

Reference · F. edulis

Cultivars of F. edulis

The named forms growers keep — each with its own page, each honest about how much we know.

No named cultivars catalogued under F. edulis yet. When growers document a stable, named form, it earns its own page here.

Guide

The species-level account. Cultivar pages build on this and say where they differ.

Fockea edulis is a caudex-forming member of the Apocynaceae that stores water in a swollen underground stem, so it tolerates drought far better than standing wet. Plant it in gritty, fast-draining mix and water only when the mix has dried out completely, giving it a thorough soak and then leaving it alone; the caudex rots readily if kept damp. Give it a bright spot with some direct sun tolerated once established, though bright indirect light is the safe default indoors.

Care recipe

The species record — the baseline every cultivar inherits unless it says otherwise.

Care notes are early — not yet verified

Light: ai:claude-opus-4-8
Water: ai:claude-opus-4-8 (range 10-21d)
Humidity: ai:claude-opus-4-8

Light

Bright, indirect

Water

≈ every 21 days

Humidity

Low — average room

Temperature

Not documented

Soil mix

Not documented

Propagation

Not documented

Fertilizing

Not documented

Growth rate

Not documented

Flowering

Not documented

ToxicityAuthoritative · species

Toxic to cats & dogs & humans

Apocynaceae commonly contain toxic milky latex and cardiac glycosides. This is where toxicity lives: every cultivar of this species inherits it and none can override it.

Reference images

Every image credited. Licenses link to their deeds.

No reference gallery yet

A few clear photos — habit, a mature leaf, a flower if it blooms — would give this page its eyes.

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Sources: ai:claude-opus-4-8 · ai:claude-opus-4-8 (range 10-21d) · ai:claude-opus-4-8 (family inference)

Kept true by its growers

Every fact here carries its source. Grow Hottentot Bread yourself? What you’ve observed — how it drinks, how it holds its color, a name that’s off — is exactly what keeps this page honest. Contributions are reviewed before anything changes.