by Jennifer Sun October 06, 2020 1 min read

Stock your pantry! Dried lily bulbs are produced in many regions of China, including Hunan and Zhe Jiang provinces. These might bulbs help improve immunity, protect the membranes of the stomach, and drive away phlegm while boosting the white blood cells.

Properties and Taste: slightly cold, sweet, and bitter 

Meridian Channels of Entry: Lung and Heart 

Composition and pharmcology: Lily bulb is full of amylium and proteins and 

Where to buy it: you can find them online here and remember a little goes a long way. We recommend 10-15 grams per serving.

Caution: in the case of a cold-stomach or cold-cough or if experiencing diarrhea, do not eat this.

How to cook it: always soak lily bulbs over night 

  • In soup: soak lily bulbs over night. Bring 4 cups of water to a boil and drop in 0.75 cups of mung beans. Bring water to a boil for 10 minutes. Add lily bulbs and allow mixture to simmer for 30 minutes. Serve with honey. 
  • Steamed veggies: cook with celery or black fungus for 3-5 minutes. This combination is a classical formula for liver Yin, Qi, and blood.

Have you tried to cook them or do you have any questions? Let us know in the comments below!


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