Differences Between Medicinal Lilies and Edible Lilies and How to Identify Them
Lilies can be eaten fresh or used dried, and they are a traditional Chinese export specialty. But on the market they are divided into medicinal lilies and edible lilies. So what are the differences between them? How do you identify them? In fact, they differ in color, price and effects. Let us take a look below.
I. Differences Between Medicinal Lilies and Edible Lilies
1. Different colors:
Edible lilies are white in color with a luster, and their scales are plump and full, fine in texture, rich in nutrients, and sweet and delicately fragrant in taste.
Medicinal lilies are slightly yellow compared with edible lilies and lack luster; their nature and flavor are sweet, slightly bitter and neutral.
2. Different effects:
Edible lilies have fairly high nutritional value and can be cooked into porridge or rice. They are an excellent tonic that serves as both food and medicine, and can be used in all four seasons, but are more suitable for eating in autumn.
Medicinal lilies have the functions of moistening the lungs and stopping cough, clearing the heart and calming the mind, and tonifying the middle and boosting qi. They can treat chronic cough from pulmonary tuberculosis, coughing up phlegm with blood, restlessness, palpitations, mental confusion, edema from beriberi and other conditions.
3. Different prices
The price of edible lilies is much higher than that of medicinal lilies.
4. Different places of origin
Yixing in Jiangsu, Jiaxing in Zhejiang, Huzhou in Zhejiang, Longshan in Hunan, Longhui in Hunan, Wanzai in Jiangxi and other such places of origin are medicinal lily varieties.
Lanzhou in Gansu is an edible lily variety.
5. Research has shown that edible lilies cannot be used clinically as medicinal lilies.
The two differ in price, and the price of edible lilies is much higher than that of medicinal lilies.
The water extract and polysaccharide content of edible lilies are greatly higher than those of medicinal lilies, which matches their reputation as sweet lilies. Their flesh is also fine, soft and glutinous and highly nutritious. Besides being used as a delicious dish, they also have the potential to be developed as a health product.
II. How to Identify Them
1. Look at the color
Edible lilies are white in color with a luster.
Medicinal lilies are slightly yellow in color and lack luster.
2. Look at the price
Medicinal lilies are lower than edible lilies
Appendix: Ways to Eat Lilies
1. Lily and honeysuckle porridge
Wash 50 grams of lilies; then take 10 grams of honeysuckle, dry-roast it and grind it into powder for later use.
First wash 100 grams of japonica rice clean, cook it until the porridge is thick, then add the lilies and cook for 10 minutes. Before taking it off the heat, add the medicinal powder and an appropriate amount of white sugar and it is ready to eat. It is suitable for people with sore, swollen throat who are prone to “internal heat”.
Effects: clears heat and reduces inflammation, promotes fluid production and quenches thirst.
2. Mung bean and lily porridge
Cook 100 grams of mung beans and an appropriate amount of japonica rice or glutinous rice with an appropriate amount of water until done, then add 50 grams of washed fresh lilies and simmer briefly.
Before eating, add white granulated sugar or rock sugar for seasoning.
It is suitable for treating dry cough in the throat, lingering heat after febrile disease, restlessness and insomnia and other conditions.
Effects: clears heat and detoxifies, promotes urination and reduces swelling.
3. Steamed lilies
Wash an appropriate amount of fresh lilies and eat them after steaming.
It is suitable for hepatitis, stomach problems, anemia, physical weakness and other conditions.
Effects: boosts qi, nourishes yin and moistens the lungs.