Çiriş (foxtail lily)

Eremurus spectabilis

leaf

Young leaves of a steppe foxtail lily, picked in spring and cooked in omelets, börek or soup in eastern Turkey.

Origin

Eastern Turkey and Iran

Season (United States)

March to May

Preparation

The young leaves are washed, chopped and cooked for a few minutes, in an omelette, a börek filling or a soup; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Its dried roots once gave a glue, the çiriş of bookbinders and cobblers.