wameron36 wrote:Hey there,
This evening I tried one of the lilies we had growing in our yard, which I'm unsure of the species but think it may be Caesia setifera. Although I have no way of confirming this, as I cannot find a picture of this species on the net. Although from a book I have it mentions the 'blue-flowered Caesia setifera in the tropics' which is about the most information I could find
Possibly someone may be able to identify it on here if I was to post pictures?
Anyway, the lily was attached to several tubers and small roots. I tried some of the small soft looking roots, which were a bit bitter. I decided to roast the rest of it on the fire to try soften it up a bit, which worked, but the rest of the tubers I tried were very bitter, and not even that easy to take a nibble. Has left a slight bitter taste in my mouth still also.
Just wondering if many of you have had much experience in trying some of the tubers from any of the lilies we have in Aus? And what were they like? Are they all edible?
Try the new tranlucent tubers of Triglochin procera / Water Ribbons as they are quite delicious even raw.
They have the consistancy of water chestnuts but the taste of sweet potato.
The older apaque tubers are very fibrous but still sweet.
If you posted a photo of the lily in the gallery, we could all have a go at verifying its ID.
eataust wrote:I've eaten the Dianella berries - mildly sweet. The seeds add a lovely nutty crunch if you eat them at the same time. I've seen some books say they are NOT edible but I neglected to die or have any side-effects from the handful I ate, so I'll go with the books that say they're food
Vanilla and chocolate lillies have edible tubers - I've got vanilla lillies growing in my trial bushtucker plot, and going extremely well. Haven't tried the roots yet though because I want them to set seed before I rip them out of the ground. All advice says to roast them first.
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