Bulbine Lily

Bulbine bulbosa — Unknown

Italiano: Bulbine Lily

Description

Bulbine Lily (Bulbine bulbosa) belongs to the Unknown family and is native to Oceania. It thrives in Woodlands, Coastal areas, Arid regions environments across regions including Australia. Botanically, Bulbine Lily is bulbine Lily is a wild edible plant native to Australia. Edible parts: radici, fiori. Traditional bushfood and foraging plant.. The edible parts include Roots, Flowers. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, October and September. Nutritionally, Bulbine Lily stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Bulbine Lily offers a Mild, characteristic wild flavor flavor profile. Roots/tubers washed, peeled and cooked. Common culinary applications include fresh, cooked, preserved. Popular preparations include Bulbine Lily preparation, Cooked Bulbine Lily, Bulbine Lily side dish. For storage, refrigerate fresh parts. Safety note: No significant toxicity. Always verify identification.. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species in region. Always verify identification with at least three independent botanical sources before consumption.

🌿 Foraging Tips

Where to find: Grows in Woodlands, Coastal areas, Arid regions across Australia.

🍳 Recipe: Bulbine Lily preparation

Preparation method: Roots/tubers washed, peeled and cooked
Flavor profile: Mild, characteristic wild flavor
Edible parts: Roots, Flowers

This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.

When to harvest: Best months: Jun, Jul, Aug, Sep, Oct.
Lookalike (safe): Similar edible species in region
⚠️ Lookalike (toxic): Verify identification before consumption
Tip: Always verify identification with multiple sources before consuming any wild plant. When in doubt, do not eat it.

Edibility

6/10
Toxicity: No significant toxicity. Always verify identification.
Antinutrients: Minimal
Safe lookalikes: Similar edible species in region
Dangerous: Verify identification before consumption

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Roots, Flowers
Preparation: Roots/tubers washed, peeled and cooked
Flavor: Mild, characteristic wild flavor

Nutrition (per 100g)

Protein: 2.0g
Fat: 0.5g
Fiber: 3.0g
Vitamin C: 20.0mg (22%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 30.0mg (2%DV)
Iron: 1.0mg (5%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)

Culinary Uses: fresh, cooked, preserved Storage: Refrigerate fresh parts

Recipes

  • Bulbine Lily preparation
  • Cooked Bulbine Lily
  • Bulbine Lily side dish

Where It Grows

Continent: Oceania
Regions: Australia
Habitat: Woodlands, Coastal areas, Arid regions
⚠️
Important: Always verify plant identification before consumption. This content is for informational purposes only. Consult reliable sources and experts before eating any wild plant. Improper identification can be dangerous.

Related Plants

🌿 Quandong🌿 Muntries🌿 Lilly Pilly

Sources & References

Kew Plants of the World USDA PLANTS Wikipedia (EN)