Type: Herbal Tea
Description: Originally from Asia, lilies are now grown all over the world in many different species and varieties. Lilies are grown as ornamental plants, food, and for medicinal purposes. The bulbs, which are used for planting new plants, have been used medicinally for centuries. Lily bulbs contain high levels of vitamins and minerals.
Lily bulb is a starchy, edible root vegetable that comes from the Lilium flowering plant family. It is used fresh as a vegetable in Chinese stir-frys or dried as a herbal remedy in Chinese medicine. Fresh lily bulb is white in color. It has fleshy smooth petal-like layers that make up a bulb about the size of a whole garlic.
When dried, lily bulb turns a little yellowish. Fresh lily bulb has a light sweet taste and a crispy texture similar to that of the green sugar peas or the lotus root.
Health Benefits and Uses:
Lily bulb provides protein and starch. Additionally, they contain small amounts of calcium, iron, phosphorus, and vitamins B1, B2 and C.
In traditional Chinese medicine, lily bulb is considered sweet and cooling in properties. The herb is also associated to the lung and heart meridians and help to relieve coughs, dry throats, clear heat, and moisten the lung. Dried lily bulb is also used as an herb to calm the spirit, promote restful sleep, and lessen irritability.
Lily bulb can be used in both sweet dessert soups and savory soups in Chinese cooking.
To prepare fresh lily bulb, peel and wash the layers thoroughly in cold water before cooking. Use 10~30 g, put lily bulb pieces into two cups of water, simmer it for twenty minutes. Stir-baked with honey could strengthen its action of moistening lung and relieving cough.