Lily bulb, in Chinese Mandarin called BaiHe, is often used fresh as a vegetable in Chinese stir-fry or dried as a herbal remedy in Chinese medicine. It is said to provides protein, starch and additionally contain small amounts of calcium, iron, phosphorus, and vitamins B1, B2 and C.
In traditional Chinese Medicine (TCM), lily bulb is believed to have sweetening and cooling effects. The herb is associated to the lung and heart meridians and help to relieve coughs, dry throats, clear heat, and moisten the lung. While dried lily bulb is used to calm the spirit, promote restful sleep, and lessen irritability. Both fresh and dried lily bulb can be used in sweeten dessert soups and savory soups in Chinese cooking.
Ingredients:
- 1 handful of Dried Lily Bulb, OR 3-4 Fresh Lily Bulb
- 2 Honey Dates
- 2 dried Sugar Tangerine
- 2 cups of Hot Water
3 Easy Steps to Make Lily Bulb Tea:
- Wash all the ingredients & put in the slow cooker.
- Boiled for 8 hours (overnight) using low heat.
- Best to serve warm in the morning.
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