The tiger lily is a bright orange flower that has dark spots scattered on its petals. This lily is known for its healing and medicinal properties, such as aiding in congestion and improving aggressive behavior. Many parts of this lily are edible, including the flower buds, roots and the shoots.
Things You'll Need
Separate all the flower parts of the lily into flower buds, roots and bulbs, using a knife. Discard the flower petals as they are not edible.
Clean and remove excess dirt or debris from the remaining parts.
Heat 1 tbsp. oil in a pan at medium heat. Fry flower buds and roots in oil for a couple minutes or until evenly sauteed. Sprinkle salt to season.
Cut lily bulbs in halves or quarters and place in a baking pan. Mix together 2 tbsp. oil and seasoning in small bowl and drizzle over bulbs.
Bake in oven for 325 degrees Fahrenheit for 20 to 30 minutes or until edges are crisp and brown.
Baked tubers taste similar to potatoes.
Fried buds taste similar to green beans.
References and ResourcesThe Flower Expert: Tiger Lily
Hunter Angler Gardener Cook: Dining on Daylilies; Hank Shaw; June 2010