Lily Bulb

The fleshy scales of the bulb of Lilium brownii or Lilium lancifolium, gathered in autumn, once the plant has finished its summer flowering.

The scales are detached delicately, briefly blanched in steam then dried — they then take the form of ivory-white petals with pearly glints, a little translucent.

A fine ingredient of traditional Chinese cookery, found above all in Cantonese sweet soups (Tang Shui) and desserts.

The reference herb for moistening the Metal Phase in dryness and quieting the Spirit.

Traditionally used for constitutions of deficient Yin with a dry disturbance of the breath, for evenings when the Spirit (Shen) struggles to settle, and when the emotions weigh on it over a long spell.

Its sweetness and its texture make it a very approachable herb, much liked in everyday cooking.

• Tang Shui — Cantonese sweet soup: the scales simmered with lotus, longan, jujube and rock sugar — a traditional dessert of the supplementing register
• Decoction: 6 to 12 g, simmer for 20 minutes
• Sweet cooking: added to Asian desserts, jellies and sweet morning congee
• Bai He Gu Jin Tang: a classic blend for constitutions of deficient Yin with a disturbed breath

To be avoided in cases of deficient Yang with deep cold, or of loose stools from excess Dampness.

Otherwise a herb well suited to regular use in cooking.