Approximately 10 lbs.
Lily bulbs are the sweet, starchy corms of some varieties of lily, used as a vegetable in Chinese and Japanese cuisine. Lily bulbs can be cooked whole or separated easily into individual “petals” or “scales”. Their texture varies with the amount they’re cooked, but can range from crisp & crunchy like a water chestnut to more mealy like a potato.
Store lily bulbs in your refrigerator.
RECIPES & TIPS
Lily bulbs can be served raw, stir fried, or boiled. Try them in salads & other cold dishes, stir fries, Japanese savory custard (chawanmushi), or soups. They can be used as a thickener.