I've eaten lilies in soups, but only recently learned those same lilies grew almost wild. The same lilies you find around old farms and homesteads are tasty - and a surprising number of sites offer recipes, advice and information.
Some say the taste like asparagras when stir-fried, but we found the taste lighter. BTW they cook FAST.
I've found older (possibly spent) or post bloom flowers in soups in Asia - so using the tender buds didn't replicate anything I'd eaten - but it worked.
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