Dried Lily Bulb. 百合 (bǎi hé) (also called Bulbus Lilii, or Lilium Brownii)
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 like the ones in the photo above. Fresh lily bulb has a light sweet taste and a crispy texture similar to that of the green sugar peas or the lotus root.
Lily bulb is typically gathered in the autumn, cleaned, then sun dried.
Lily Bulb 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. Fresh and dried lily bulb can be used in both sweet dessert soups and savory soups in Chinese cooking.