Lilium bulbs, also called Lilly bulbs, are edible root vegetables that are quite starchy and sometimes bitter, depending on the species. The non-bitter bulbs of L. lancifolium, L. pumilum, and especially L. brownii are grown on a large scale in China as a luxury ingredient or health food. There, they are eaten a lot in the summer, because it is believed they can reduce the body's internal temperature.
Lilly bulb can be steamed and stir-fried, grated and used to thicken soup, or processed to extract starch. Their texture and taste draw comparison with the potato, although the individual bulb scales are much smaller.They are most often sold dry versus fresh.
They can be found also in North America and Japan where we recently bought them. They were shipped in a light wood sawdust to keep them moist and intact. The season for them has just started in Japan and will go for the next couple of months.
Lilly bulb can be steamed and stir-fried, grated and used to thicken soup, or processed to extract starch. Their texture and taste draw comparison with the potato, although the individual bulb scales are much smaller.They are most often sold dry versus fresh.
They can be found also in North America and Japan where we recently bought them. They were shipped in a light wood sawdust to keep them moist and intact. The season for them has just started in Japan and will go for the next couple of months.
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