Hokkaido in northern Japan produces the majority of the lily bulbs in Japan. The bulb of Lilium longiflorum and Lilium brownii varieties is eaten in Japanese and Chinese cuisines. Like garlic, lily bulbs consist of tightly layered flat scales or petals connected at the stem base. It’s an expensive and time-consuming crop that takes six years to grow and then is left to mature for two to three months. In other countries, the young shoots, unopened flower buds, and leaves are also consumed and used for medicinal purposes.
The raw petals are crisp with a crunchy texture and have a mild, refreshing flavor, similar to water chestnuts. Cooked lily bulbs taste sweet with a slightly bitter aftertaste, similar to turnips and potatoes.
