Lilium auratum Lindl. Liliaceae. Golden-Banded Lily.
Japan. In Japan, the bulbs are a common article of diet with the natives and are sold everywhere as a vegetable in the market. When cooked, they are sweet, mucilaginous and without any decided taste to make them objectionable to a newcomer.
Lilium bulbiferum Linn. Bulb-Bearing Lily.
This lily is enumerated by Thunberg among the edible plants of Japan. D. P. Penhallow, who lived several years in Yeso, says that lilies are frequently cultivated there for bulbs, which are sold as a vegetable food in the markets and are very fair eating, being sweet and mealy and resembling a potato. In China, this lily is called shan-tan; the bulbs are eaten; and the flowers are served as a relish with meat.
Lilium canadense Linn. Yellow Lily.
North America. The roots are eaten by the Indians of the Northwest.
Lilium concolor Salisb. Star Lily.
China. This lily is cultivated in Japan as a food plant.
Lilium japonicum Thunb. Japanese Lily.
Japan. Miss Bird found the bulbs of the "white lily," perhaps this species, cultivated and eaten as a vegetable.
Lilium lancifolium Thunb.
Japan. This species is cultivated in Japan as a food plant.
Lilium martagon Linn. Turban Lily. Turk's Cap.
Southern Europe. The bulbs are said by Pallas to be eaten by the Cossacks along the Volga.
Lilium pomponium Linn. Turban Lily.
Eastern Asia. This lily is called by the Tartars askchep, and the roots are collected for food. These bulbs constitute an important article of food in Kamchatka and are eaten in China.
Lilium speciosum Thunb. Showy Lily.
Japan. This species is cultivated as a food plant in Japan.
Lilium superbum Linn. Turk's Cap.
North America. Thoreau says the bulb is eaten by the Indians of Maine in soups and is dug in the autumn for this purpose.
Lilium tigrinum Ker.-Gawl. Tiger Lily.
China and Japan. Royle says the bulbs are eaten in China. D. P. Penhallow says that this species is cultivated in Yeso for the bulbs, which are sold in the markets and are very good eating. Miss Birdl also speaks of its cultivation as a vegetable in northern Japan.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.