magicial/medical uses for the easter & other lilys

How To Make magicial/medical uses for the easter & other lilys

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  Easter lilies Magicial uses 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.
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  Lilies have a strong connection with the female reproductive system. It detoxifies, and has been used to as a treatment for ovarian cysts.
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  In Chinese medicine it is used for Fibrosis-cystic diseases and menstrual problems. It is also used to treat respiratory problems such as Bronchitis, and aligning the imbalances in female sexual reproductive organs.
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  It's sweet smell hides it's strong antiseptic and antimicrobial properties. Making it perfect for removing splinters. 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.
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  Can you eat them?: 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.
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  Culinary Uses: The young green leaves are edible raw or cooked. Older leaves become fibrous. Tubers are also edible raw or cooked and have a nutty flavor. Young tubers are best, though the central portion of older tubers is also good. Steam or boil the tubers as a potato substitute, or toss them raw onto a salad instead of croutons. The flowers can be eaten raw or cooked. The petals are thick and crunchy, making very pleasant eating raw, with a nice sweetness at the base because of the nectar. They taste somewhat like fresh peas. 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.
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  Day Lily Bud Saute 2 dozen day lily buds, white bases removed 1/2 cup flour 1/4 cup olive oil 3 eggs 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.
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  Day Lily Pork 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.
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  To butter, add garlic and pork slices. Cook both sides of pork, and remove from pan, leaving the juices and butter within the pan. Stir cornflour into the soy sauce until smooth, add to the pan with ginger, wine, salt and pepper. Stir ingredients until thickened and clear. Add the chopped day lily and onions to the pan and stir 2 minutes over medium heat. Pour this mixture over pork and serve.
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  Pasta with Day Lily Buds and Mushrooms 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.
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  Spiced Pickled Day Lily Buds 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.
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  The prairie or wood lily (Lilium Philidelphicum) has several common names, including wild orange lily, tiger lily and huckleberry lily. It is native to the northeastern United States and to Canada. It is especially prominent on prairies, and in thickets and open woods. The prairie lily grows from a perennial bulb, reaching a height of between 1 and 3 feet, with clusters of showy, bell-shaped, orange blooms that flower during the summer months. For Native Americans, the prairie lily was a source of boiled, baked or roasted food and also a soup thickening agent. This bright and attractive flower remains a source of food today, attracting hummingbirds in particular to its nectar
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  The lily of the valley (Convallaria magalis) is native to Europe, but also grows in North America and Asia. Its other common names include ladder-to-heaven and may lily. This hardy perennial has delicate, fragrant, white, bell-shaped flowers that grow from a creeping underground stem. In 16th century Europe, herbalists steeped the flowers as an antidote to gout and added it to wine to aid the memory. The term "golden water" described these remedies because herbalists kept them in gold or silver containers, reflecting their perceived value. Lily of the valley is also used in a treatment to strengthen heartbeat. Reduction of blood volume and blood pressure are other medical uses of this lily.
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