Spring is finally showing her head up here in the mountains and all my edible go to plants are beginning to emerge. The orange blossomed shoots of Wild Lilies are plentiful and are an easy source of food if you find them on your travels. Separate the tubers from the roots, clean and cut in half to enable a quicker cook. Boil until tender and enjoy 👍 Add the edible young shoots to your meal and the green will give you the all important Vitamin B which helps speed the release of carbohydrates from your meal.
As with all tubers and rhizomes you can also dehydrate and turn to flour which is a fantastic way of keeping food stores through the winter.