Crisp and slightly starchy, lily root has a delicate sweetness and a crunchy texture that adds interest to dishes. Its subtle earthy notes enhance both savory and sweet preparations.
Where it comes from
Primarily used in Asian cuisines, particularly Chinese and Japanese, lily root has been valued for its culinary qualities and health benefits for centuries.
In the kitchen
Sliced or diced, it is often stir-fried or added to soups and salads, providing a satisfying crunch and a touch of sweetness.
