What to do with dried lily: A guide to culinary and medicinal uses

For over 2,000 years, dried lily has been a versatile ingredient in Chinese cuisine and traditional medicine. Discover what to do with dried lily, whether you have the delicate flower buds or the starchy, layered bulbs.

Quick Summary

This guide explains the difference between dried lily bulbs and buds, providing step-by-step preparation instructions for each, along with diverse culinary applications and traditional medicinal uses.

Key Points

• Identify the Type: Dried lily comes as starchy bulbs (Bai He) for sweet dishes or slender buds (Gum Jum Choi) for savory dishes.

• Proper Rehydration: Soak dried lily bulbs in cool water for 30+ minutes, while buds require warm to hot water for up to two hours.

• Culinary Versatility: Use dried lily bulbs for sweet dessert soups and congee, and dried lily buds for savory stir-fries and hot and sour soup.

• TCM Benefits: Both types are used in Traditional Chinese Medicine to nourish the lungs, calm the spirit, and alleviate dry coughs and insomnia.

• Prep for Buds: Remember to trim the tough, hard ends of dried lily buds after rehydration and consider tying them into knots for better texture and appearance.

• Sweet Soups Are Simple: Rehydrating and simmering lily bulbs with ingredients like rock sugar, red dates, and lotus seeds creates a simple, nourishing dessert.

Dried lily is a staple in many Asian kitchens, yet its uses can vary dramatically depending on whether you have the dried bulb or the dried flower bud. Both offer unique textures and flavors, making them suitable for different dishes, from savory stir-fries to sweet, soothing desserts. Understanding the differences is the first step to unlocking their full potential.

Identifying Your Dried Lily

Before you start cooking, it is important to distinguish between the two main types of dried lily commonly available in Asian markets.

Dried Lily Bulbs (Bai He)

Dried lily bulbs (or 'Bai He' in Mandarin) are the dried, fleshy scales of the lily plant's bulb. They are a creamy white to slightly yellowish color and look like a layered, starchy petal. In terms of flavor, they are mildly sweet and have a delicate, starchy texture after cooking, similar to a soft potato or water chestnut.

Dried Lily Buds (Gum Jum Choi)

Dried lily buds are the unopened, yellow-gold flowers of the daylily plant, also known as 'Golden Needles' ('Gum Jum Choi'). They are long, slender, and resemble a crinkled straw. After rehydration, they have a slightly woody, fruity, and flowery aroma, with a distinctively chewy texture.

How to Prepare Dried Lily for Cooking

Preparation is crucial for both types of dried lily to soften them and remove any lingering bitterness or impurities.

Preparing Dried Lily Bulbs

1. Soak: Rinse the bulbs gently and place them in a bowl. Cover them with cool water and let them soak for at least 30 minutes to rehydrate. Some cooks even soak them for an hour or more until they become translucent.
2. Rinse and Separate: After soaking, rinse the bulbs again and gently separate the fleshy layers. The soaking water is generally mild and can be used in the cooking process if desired, though some prefer to discard it.

Preparing Dried Lily Buds

1. Rinse and Soak: Rinse the buds to remove any dirt. Place them in a bowl and cover with warm to hot water for 30 minutes to 2 hours, until they are pliable and soft.
2. Trim and Rinse: Drain the buds and trim off the tough, hard knob at the end of each bud. Rinse them again thoroughly.
3. Tie Knots (Optional): For a more appealing presentation and to add a chewy texture, tie the rehydrated buds into small knots before adding them to soups or stir-fries.

Culinary Applications: Sweet and Savory

Cooking with Dried Lily Bulbs

Dried lily bulbs are prized for their subtle sweetness and starchy texture, making them a perfect addition to dessert soups and congee.

• Sweet Soups (Tong Sui): Often paired with other ingredients like lotus seeds, snow fungus, goji berries, and red dates to create a nourishing and calming sweet soup.
• Congee: Added to congee (rice porridge) for a delicate sweetness and creamy texture.
• Stir-fries and Braises: Can be used in savory stir-fries, though their dried state may retain some bitterness compared to fresh bulbs. It's recommended to use them sparingly in savory dishes or ensure they are well-soaked.

Cooking with Dried Lily Buds

Dried lily buds are a classic ingredient in savory Chinese dishes, valued for their unique aroma and texture.

• Soups: A key ingredient in authentic hot and sour soup, where they add a woody, floral scent and a slightly crunchy chew.
• Stir-fries: Used in dishes like Moo Shu Pork, where their earthy flavor complements the other vegetables.
• Braised Dishes: Add a distinct fragrance and a soft, resilient texture to braised dishes with meats and mushrooms.

Dried Lily in Traditional Chinese Medicine (TCM)

Both dried lily bulbs and buds have long been used in TCM for their therapeutic properties. They are considered to have a cooling nature, beneficial for addressing conditions related to 'heat' and 'dryness' in the body.

• Moistening the Lungs: Used to treat dry coughs, sore throats, and other respiratory conditions.
• Calming the Spirit: Believed to have a calming effect on the heart and mind, helping with insomnia, restlessness, and anxiety.
• Nutrient Source: Both contain nutrients like protein, carbohydrates, and minerals, contributing to overall health.

Comparison: Dried Lily Bulbs vs. Dried Lily Buds

Feature	Dried Lily Bulbs (Bai He)	Dried Lily Buds (Gum Jum Choi)
Appearance	Creamy white, fleshy, layered scales	Brown, long, slender, and crinkled straws
Flavor	Mildly sweet, starchy, and delicate	Woody, earthy, slightly floral
Texture	Soft and starchy after cooking	Chewy and slightly crunchy
Primary Culinary Use	Dessert soups, congee, sweet dishes	Savory stir-fries, hot and sour soup
TCM Properties	Calms the heart, moistens the lungs	Calms the spirit, soothes nerves
Prep Focus	Rehydrating, separating scales	Rehydrating, trimming tough ends

Conclusion

From sweet and nourishing dessert soups to savory and aromatic stir-fries, dried lily offers a world of culinary possibilities. By correctly identifying whether you have the bulbs or the buds, and following the proper rehydration steps, you can fully appreciate the unique flavors and textures of this traditional Asian ingredient. Whether you're seeking to add a sweet, starchy component to a dessert or a chewy, fragrant element to a savory dish, knowing what to do with dried lily ensures delicious results every time. For more information on Asian cuisine, explore trusted resources like The Spruce Eats.

Recipes Using Dried Lily

• Autumn Dryness Relief Sweet Soup: Combine dried lily bulbs with snow fungus, lotus seeds, red dates, and rock sugar for a soothing dessert soup.
• Classic Hot and Sour Soup: Use rehydrated and trimmed dried lily buds to add their characteristic chewy texture and aroma to this savory soup.
• Wood Ear with Beef and Lily Bulbs: A health-focused stir-fry incorporating dried lily bulbs to benefit the lungs and calm the spirit.
• Bedtime Calming Tea: Brew a simple tea with dried lily bulbs, jujubes, and longan for a relaxing, naturally sweet evening beverage.
• Buddha's Delight (Lo Han Jai): A vegetarian stir-fry that often includes dried lily buds for their unique earthy flavor.

Frequently Asked Questions

Are dried lily bulbs and dried lily buds the same?

No, they are different. Dried lily bulbs (Bai He) are the starchy, petal-like scales of the bulb, while dried lily buds (Gum Jum Choi) are the slender, dried flowers of the daylily plant.

How long should I soak dried lily bulbs before cooking?

You should soak dried lily bulbs in cool water for at least 30 minutes, or longer, until they become translucent and soft. The soaking time can vary depending on their dryness.

What is the primary use for dried lily buds in cooking?

Dried lily buds are most often used in savory Asian dishes, such as soups like hot and sour soup and various stir-fries, where they add a unique woody aroma and chewy texture.

Why do some recipes call for tying dried lily buds into knots?

Tying dried lily buds into knots prevents them from falling apart during cooking and provides an interesting, chewy texture. It also creates a more aesthetically pleasing presentation.

What are the health benefits of dried lily bulbs according to TCM?

In Traditional Chinese Medicine, dried lily bulbs are used to nourish the lungs, relieve dry coughs, and calm the heart and spirit to help with restlessness and insomnia.

Can I use dried lily bulbs in savory dishes?

While fresh lily bulbs are better for stir-fries due to their crisp texture, dried lily bulbs are sweeter and starchier, making them more suitable for sweet soups and desserts. They can be added to savory dishes, but be aware they may have a slightly bitter taste.

Can I substitute dried lily buds for dried lily bulbs?

No, you should not substitute them. They have completely different flavors, textures, and culinary applications. Lily buds are savory and chewy, while lily bulbs are sweet and starchy.