Lilium brownii

In Traditional Chinese Medicine the dried bulb of Lilium brownii var. viridulum, called bái hē, is routinely taken as a decoction to moisten the lungs, relieve dry cough, thin phlegm and calm the mind. The Chinese Pharmacopoeia (2020) describes a standard preparation of 9–15 g of sliced bulb boiled in 250 mL of water for 20–30 minutes, taken twice daily. The same plant appears in Japanese Kampo practice, where the handbook of Kampo medicine (2015) lists a similar tea made from 12 g of dried bulb simmered in 300 mL of water for 15 minutes, used before bedtime to promote sleep. Among the Hani people of Yunnan, a local ethnobotanical survey (Chen et al., 2012) records a fresh‑bulb poultice: the bulb is mashed and applied directly to minor skin lesions for about 30 minutes before rinsing. These three independent traditions show the use of infusions, decoctions and poultices of the bulb across northern China, the Japanese archipelago and southwest China.

The most common modern preparation is a mild bái hē tea: measure 12 g of dried, sliced bulb, place it in a saucepan with 250 mL of cold water, bring to a gentle boil, then simmer for 15 minutes. The liquid is strained and served warm; the dose is limited to three cups per day. No more than 30 g of the bulb should be used in a single day, and the preparation is not recommended for pregnant women because of a lack of safety data.

Phytochemical analyses of Lilium brownii have identified mucilaginous polysaccharides, steroidal saponins (such as lily saponin A) and flavonoid glycosides, especially quercetin‑3‑O‑glucoside. The polysaccharides give a soothing, demulcent quality that eases throat irritation, while the saponins and flavonoids exhibit anti‑inflammatory and mild bronchodilatory activity in vitro. These constituents are well documented in the literature, including a review by Matsubara et al. (2002) on Lilium bulb chemistry.

Recent laboratory studies have confirmed that extracts of Lilium brownii suppress inflammatory mediators in airway cells, supporting its traditional use as an expectorant. The dried bulb is now sold as a packaged tea in Chinese supermarkets and on line herbal stores, and it continues to be prepared in the same decoction form in household kitchens across East Asia.

Common products:
Lilium brownii is cultivated for its edible bulbs, sold fresh, blanched, or dried; some dried bulbs are ground into starch or flour for food processing.

Food and beverages (non-medicinal):
Bulbs are eaten as a vegetable in East Asian cuisines, commonly braised or simmered in soups and stews. Dried slices or whole bulbs are used as ingredients in savory dishes; peeled fresh bulbs are used in stir-fries and hotpots. Bulbs are also processed into starch or flour for noodles, dumpling skins, and pancakes.

Properties relevant to use:
Cooked bulbs exhibit a soft, starchy texture with mildly sweet flavor suitable for neutral to savory dishes; this is the primary attribute enabling culinary processing rather than pharmacognosy or medicinal activity.

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