Lily is a flower that has ornamental, edible and medicinal uses. The following focuses on the edible and medicinal uses of lilies.

Lily consumption

Lily has high nutritional value, containing 21.29% protein, 12.43% fat, 11.47% reducing sugar, 1.61% starch, and 1.443 mg of vitamins per 100 grams. B. 21.2 mg of vitamin C. Lily can be eaten in many ways, including cooking, rice, frying, frying, roasting, steaming, and boiling. It can be used to make more than 30 high-end and high-end delicacies, among which the most valuable ones include lily, snow lotus, candied lily, sugared lily and other dishes. During the Qingming Festival in the Tang Dynasty, the traditional snack "Dongshan Lily" in Shanxi, Jiangsu, Shaanxi and other places fascinated many diners, and local dignitaries also presented it to the imperial court as high-end gifts. This song is still circulated in the Suzhou lily production area: "The lilies bloom in trumpet shape, and the fruits are white and shiny. The petals are wrapped into a lotus body, nourishing the body." What attracts the most attention of buyers at the Huangzhou vegetable market in the severe winter is Lily is a lily with plump fruits, elegant color and rich nutrition. The Hunan lily is cooked with meat. It has a good color and aroma. The meat smells mellow and the lily smells mellow. It has a unique flavor when eaten. In 1977, Sanmenxia Cannery made canned lilies into canned food and displayed them at the Canton Fair. The supply exceeded demand. In lily-producing areas, people can also make lilies into snacks such as "osmanthus powder lily" and "glutinous rice lily porridge"; in rural areas of Jiangsu and Zhejiang, lilies are often made into soup cakes and lily drinks for consumption in summer; dried lilies, lily powder, Canned lilies, etc. are also good gifts for visiting patients and honoring elders