To prepare fresh
lily bulb, peel and wash the layers thoroughly in cold water before
cooking. Since the bulb grows in mud, sand and muddy debris can be
trapped in between the layers.
Dried lily bulb do
not need much preparation. They are simply rinsed and used in cooking.
If making soups with
dried lily bulb, note that over cooking will cause the dried petals to
disintegrate, causing your soup a little cloudy or chalky. Follow your
recipe for appropriate cook time.
10.0 OZ (284
Shipped from Georgia of the
No Sugar Added, No Sulfur Dried Lily Bulbs
Herb Name: 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
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