Magicial/Medical uses for The Easter & other lilys
DANGEROUS PARTS OF EASTER LILY PLANT: Leaves primarily, stems and flowers may also be toxic. You can eat the bulb.
CLASS OF SIGNS: Gastrointestinal irritation (vomiting), depression, lack of appetite.
You can EAT ALL of the DAYLILY
Warning to catand dog owners can cause death, do not let them eat them
Featured Pinch Tips Video
Each lily carries a separate lesson, balance is the key. This essence balances your sexual with your spiritual self.
The essence is the life force of a plant to harness these beauties you simple set out a glass pan with a little water covering the bottom add three lily’s and leave in the sun 5 hours (all afternoon). This allows the plant to transform its self within the water. This combined with your own personal energy field create a reaction within our bodies, soothing tension, anxiety and balances the sexual with the spiritual.
You then take this water and use like a perfume on your pulse points, Temples and wrists. You can use as an inhalant, Just open the bottle and sniff.
To make you own lily tincture, dunk a handful of lily petals in warm water, pat completely dry. Gently tear apart the petals by hand and cover completely with rubbing alcohol in a glass bottle. Allow to sit for 2 weeks. Strain the liquid into a clean spray bottle and use on cuts and splinters.
Here’s what Farmer’s Almanac has to say:
Almost every part of the lily is suitable for eating. It goes well with pork and soy sauce, a nod to its Chinese heritage. You can eat the green buds of day lilies.
They can be fried for storage and used as a thickener in soups and stews, or used as a relish. Leaves and young shoots can be cooked and used as a substitute for asparagus or celery. Take small shoots under 15cm, strip away the larger leaves, saute in a little garlic and oil, add raw to salads, or simply steam and drench in butter for a nice, crunchy treat.
Here’s a recipe: boil a few day lily buds and add them to herb butter. Make herb butter with 1/2 cup creamed butter, 1/2 tablespoon finely chopped parsley and 1/1/2 tablespoons of chopped savory. Add lemon juice and seasonings to taste. You can eat the tubers of lilies all summer, even after the blooms have gone away. Eat them like radishes or chopped into salads.
Cautions: The leaves of some lilies are toxic to cats and can cause harm if they eat a lot.
Similarly, eating too many leaves can cause hallucinations in humans and eating too many flowers can act as a diuretic and/or laxative. So moderation is advised.
2 dozen day lily buds, white bases removed
1/2 cup flour
1/4 cup olive oil
pinch of nutmeg
salt and pepper
I clove garlic, finely chopped
Saute the garlic in a little olive oil. Beat eggs, mix in enough flour to make a thin batter. Add the garlic, salt and pepper, and nutmeg. Add a teaspoon of milk if the batter is too thick. Dip the buds in the batter and saute until golden brown.
Day lily flowers can be stuffed, or added to soups and vegetables dishes. They can be boiled, steamed or added to stir frys. Add them to salads, or coat with batter and fry. Day lily leaves taste a little like creamed onions. Choose young leaves for best flavor. Add to soups, vegetable dishes and stir frys.
3/4 cup onion rings
3 tablespoons butter
1 clove garlic, mashed
8 thin slices of pork
1 tablespoon cornflour
2 tablespoons soy sauce
1/4 teaspoon powdered ginger
1 tablespoon Madeira wine
salt and pepper to taste
1 1/2 cups chopped day lilies
Saute onions in the butter until translucent. Remove onions from pan with a slotted spoon and set aside.
about 185g oyster or shiitake mushrooms
1 heaped cup day lily buds, 2-3cm long
2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, finely minced
1/2 teaspoon freshly chopped marjoram
1 tablespoon fresh chopped parsley
salt and pepper to taste
freshly grated Parmesan cheese
500g fresh fettuccine noodles
Put water on to boil while preparing vegetables. Tear mushrooms into large bite size pieces and remove stem of shiitakes. Rinse the day lily buds and pat dry. In large fry pan, heat butter and oil over medium heat. Add the shallots and saute them about 1 minute. Add mushrooms and stir for 1-2 minutes. Add day lily buds and stir 2-3 minutes. Add the herbs and season to taste with salt and pepper. Cover the pan and let stand over low heat for a few minutes while pasta is cooking. Drain the pasta, add it to the vegetables, and toss well. Add another tablespoon of butter or oil if necessary. Taste for seasoning and serve hot. Garnish with bread crumbs and Parmesan if desired.
4 cups day lily buds, freshly boiled and drained
3 cups white vinegar
3/4 cup brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon whole allspice
2 sticks cinnamon, 5cm long, broken up
10-12 whole cloves
Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan, add water barely to cover. Bring quickly to the boil, cover, and simmer 20 minutes. Drain. (At this point, the buds can also be served as a vegetable dish after adding salt, pepper, spices, etc. Or they can be stuffed with ricotta cheese and served.
Pack hot buds into 8 sterile pint preserving jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to the boil. Boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal at once. Leave for a few weeks before using.