I have been growing lilies for years, since the very beginning of my gardening journey. I started out with a plant I bought at a nursery. I didn’t know lilies came in a bulb back then. The next year, I went to Home Depot and picked up a bag of 15 lily bulbs. They were the Asiatic kind because I didn’t want tall plants since I live in a windy area.
These grew and grew. After blooming each year, when I dug up the bulbs in around October, I was amazed by the size of the bulb and all the baby bulbs that were attached to the mother bulb. The mother bulbs were huge and one mother bulb probably produced 10 children bulbs.
Since these are Asiatic lilies, the bulbs are edible. Please note that not all lily bulbs are edible, consult the internet before trying anything.
Anyway, I would take the large (mother) bulbs into the house and re-bury all the tiny (children) bulbs that have formed. In a year or so, these tiny bulbs would be huge and would be another meal.
To cook these bulbs, my mom will typically peel the bulbs layer by layer until she reaches the center. Then she would use some oil and salt and do a quick stir-fry. We treat these as a vegetable side-dish. The texture reminds me of a cross between a potato and a carrot. It needs to be seasoned generously because the taste can be quick bland.
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