Can anyone tell me if Lilium lancifloium is the tiger lily whose buds are used in Chinese cuisine? And has anyone tried to grow and prepare their own?
It's the buds of Hemerocallis fulva, the common orange daylily (also called ditch lily, also called tiger lily although it is not a true lily) that are used for cooking. Very tasty, they are. Used to live near a Chinese restaurant that used them in the hot and sour soup.