Martagon lily

Lilium martagon

root

Scaly bulbs tasting of chestnut, cooked in milk, roasted or dried into flour, in Siberia.

Origin

Siberia, Europe and Central Asia

Where to find it

In open woods and mountain meadows, from the Alps to the Altai; in Siberia, the Yakuts and Buryats used to dig up its bulbs, called “sarana”.

Season (United States)

August to October

Preparation

Protected in several European countries: do not dig it up in the wild.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its name is said to come from a Turkish turban, whose shape its recurved flowers share.