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Post by ottawagardener on Jan 6, 2012 10:44:48 GMT -5
Oh yes, another one: Tigridia pavonia - Mexican Shell Flower with edible bulbs. See Radix's post: radix4roots.blogspot.com/2011/02/bulbous-belly-border-1-cacomitl-flecked.htmlThey aren't winter hardy in my climate but I store bulbs so it's not a huge deal for me. For the life of me, I can't find seeds in the usual sources and the only Canadian shipper of bulbs is Brecks where they seem a bit pricey as I don't want anything else from them unless they have edible lilies?... Which brings me to edible lily bulbs. So if any of you know a source (or are a source), please pm me - the crazed plant lady.  |
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Post by castanea on Jan 6, 2012 20:33:40 GMT -5
Are all of the tigridias presumed edible when cooked?
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Post by ottawagardener on Jan 7, 2012 14:48:43 GMT -5
Couldn't tell you as I've only researched the one species. Anyone?
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Post by diane on Jan 30, 2012 22:05:36 GMT -5
More on edible lilies - from an article by Mitsuhiro Furuya in Lilies and Related Plants 2003 - 2004, the yearbook of the Lily Group of the Royal Horticultural Society.
- Lilium lancifolium was cultivated solely as a vegetable in early times but is slightly bitter.
- Now L. davidii is grown in China and L. maximowiczii in Japan.
[davidii is the species sold in Chinese groceries here in British Columbia]
- coloured lily bulbs are bitter but white ones are usually not.
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Post by potter on Jan 31, 2012 2:42:05 GMT -5
Yes about lilies... ;D
..Hemerocallis aka Day lily..flower petals are edible..you just plug the petals off and munch away..
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Post by MikeH on Jan 31, 2012 15:51:28 GMT -5
Which brings me to edible lily bulbs. Lilium canadense, L. columbianum, L. philadephicum, Triteleia grandiflora, Alliums, Xerophyllum tenax, Fritillaries, Erythroniums, Camassia leichtlinii 'White', Muscari comosum. BTW, If you see something at the Seed Zoo that looks interesting but you're already overloaded or don't have room right now, don't wait. This past Sunday, Joyce and I were at a presentation on the Seed Zoo by Conrad Richter and during questions, he indicated that when they sell out of something they may not have it to offer again. They are not equipped to grow out the seed to make it continuously available. On that basis, I picked up some seeds that I probably won't manage to grow this year. According to Richters, the seeds are viable for a minimum of 3-5 years. The packets are foiled lined. If you're looking for wild edibles and medicinals, I'd highly recommend Edible & Medicinal Plants of Canada. As is the case with all Lone Pine books, it's well laid out: trees, shrubs, vines, herbs, ferns and allies, poisonous. There are sub-sections within each of these. Each plant (one per page, 387 pages) has at least one picture and four sections: food, medicine, other uses, description. Warnings are added as needed. I'm using it as the reference for adding wild edible/medicinals to our woods. Regards, Mike Added: Tigridia pavonia |
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Post by diane on Jan 31, 2012 20:14:53 GMT -5
Slow-growing plants.
Think of a cooking onion. From seed to softball-sized in a few months.
Then consider our wild bulbs:
Erythronium. The Eastern ones creep and make new bulbs so may be possible, but the Western ones don't. One seed, one bulb. Five years or more on and the bulb is finally ready to flower but is smaller than your baby finger. I have several hundred in my garden but if I dug them all up I wouldn't have enough to serve for Thanksgiving dinner.
Fritillarias - our local ones are called rice root because they produce rice-sized little bulblets. A couple of botanist friends had been flown to a remote area where they collected some frits when their plane forgot to come back for them. (They did get rescued.)
etc.
Native berries would be a better choice.
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Post by canadamike on Jan 31, 2012 22:07:42 GMT -5
Slow-growing plants. Think of a cooking onion. From seed to softball-sized in a few months. Then consider our wild bulbs: Erythronium. The Eastern ones creep and make new bulbs so may be possible, but the Western ones don't. One seed, one bulb. Five years or more on and the bulb is finally ready to flower but is smaller than your baby finger. I have several hundred in my garden but if I dug them all up I wouldn't have enough to serve for Thanksgiving dinner. Fritillarias - our local ones are called rice root because they produce rice-sized little bulblets. A couple of botanist friends had been flown to a remote area where they collected some frits when their plane forgot to come back for them. (They did get rescued.) etc. Native berries would be a better choice. Gosh...I agree. I harvest erythronium leaves for salad and a soup with ramps and potatoes every spring, but the ''go back to nature'' movement frightens me sometimes. If everybody started to harvest erythronium, even a small percentage of the population, our forests would be cleaned of it in only a few years.. Sometimes the truth is better off when kept as a secret. Wild ginger ( asarum canadense) and ramps are a good exemple in my area, and lets forget about american ginseng, once common around here.. |
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Post by MikeH on Feb 1, 2012 5:40:33 GMT -5
If everybody started to harvest erythronium, even a small percentage of the population, our forests would be cleaned of it in only a few years.. Sometimes the truth is better off when kept as a secret. Wild ginger ( asarum canadense) and ramps are a good exemple in my area, and lets forget about american ginseng, once common around here.. I agree with you completely and I certainly wasn't suggesting that Telsing wild harvest. I'm assuming that she's interested in doing what we're attempting to do: add wild edible/medicinals to her property by sourcing from vendors who are propagating not wild harvesting. Regards, Mike |
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Post by stevil on Feb 1, 2012 6:00:30 GMT -5
More on edible lilies - from an article by Mitsuhiro Furuya in Lilies and Related Plants 2003 - 2004, the yearbook of the Lily Group of the Royal Horticultural Society. - Lilium lancifolium was cultivated solely as a vegetable in early times but is slightly bitter. - Now L. davidii is grown in China and L. maximowiczii in Japan. [davidii is the species sold in Chinese groceries here in British Columbia] - coloured lily bulbs are bitter but white ones are usually not. I tried various Liliums (picture) in the autumn and here's my tasting results: Lilium lancifolium: Good mild taste - not at all bitter, not particularly sweet (not coloured bulbs) Lilium davidii willmottiae - not at all bitter, sweet tasting (purplish tinge on part of th bulbs) Lilium speciosum - slightly bitter, sweet (yellowish bulbs) Lilium pyrenaicum - strong, not pleasant taste (not coloured) Lilium davidii Willmottiae originated in a supermarket in Singapore and has proved perfectly hardy here. I posted some pictures of this very attractive plant earlier here: alanbishop.proboards.com/index.cgi?action=display&board=others&thread=3732&page=1 (on page 3 of this thread) Attachments:
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Post by potter on Feb 1, 2012 6:11:31 GMT -5
Stevil...just to satisfy my curiosity...how did you prepare the lily bulbs for eating?...are you just able to munch them raw..  |
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Post by atash on Feb 1, 2012 14:02:29 GMT -5
Chinese eat Lily bulbs cooked. They turn starchy. Not bad.
I had some that I grew out from specimens in bad shape from a grocery store. They grew, bloomed, but last year was hellaceous for Lilies and I don't know if I have them anymore.
I tried to replace, but have not seen Lily bulbs in the green-grocers lately.
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