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Hedychium coronarium, the white garland-lily [3] or white ginger lily, [4] is a perennial flowering plant in the ginger family Zingiberaceae, native to the forest understorey of Asia. Other common names include butterfly lily, Khumpui, fragrant garland flower, Indian garland flower, white butterfly ginger lily or white ginger .
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
Lily bulbs are starchy and edible as root vegetables, though bulbs of some species may be too bitter to eat. [70] Lilium brownii var. viridulum, known as 百合 (pak hop; pinyin: bǎi hé; Cantonese Yale: baak hap; lit. 'hundred united'), is one of the most prominent edible lilies in China. Its bulbs are large in size and not bitter.
The fragrant water-lily has both medical and edible parts. The seeds, flowers and rhizomes can all be eaten raw or cooked. [16] The root can be boiled to produce a liquid which can be gargled to treat sore throats or drunk to treat diarrhea. [16] The rhizomes were also used by Native Americans to treat coughs and colds.
The type genus, Lily , has a long history in literature and art, and a tradition of symbolism as well as becoming a popular female name, and a floral emblem, particularly of France (fleur-de-lis). The cultivation of lilies has been described since at least the ninth century, when Charlemagne ordered it to be grown at his imperial palaces. [ 85 ]
Until the 1980s, the genus was generally treated in the Lily family, Liliaceae, in the order Liliales, e.g. the Flora of North America, published in 1993 onwards, has Chlorogalum in Liliaceae. [6] The genus has also been placed in its own family, Chorogalaceae, or in a group within the hyacinth family Hyacinthaceae (now Scilloideae ), in the ...
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The bulb is edible as a root vegetable, cooked or dried, and can be ground into flour. The leaves can also be cooked as a leaf vegetable . In Japan , Erythronium japonicum is called katakuri , and the bulb is processed to produce starch , which is used for food and other purposes.