Based on historical accounts of Aboriginal people, the chocolate lily can be eaten in two primary parts: the tubers and the flowers.
Eating Chocolate Lily Tubers
Aboriginal people ate the tubers from the nodding chocolate lily. These underground storage organs were a source of food.
There were two ways the tubers were typically consumed:
- Roasted: The tubers were considered best eaten after they had been roasted on the fire. Roasting likely improved their texture and flavor.
- Raw: The tubers could be eaten raw as well, offering a simpler preparation method.
Preparation Methods for Tubers
Here's a summary of how tubers were eaten:
- Roasting: Cooked over a fire until tender.
- Raw Consumption: Eaten directly after harvesting.
These methods highlight the practicality and adaptability of using the chocolate lily tubers as a food source.
Using Chocolate Lily Flowers
While the tubers were eaten for sustenance, the flowers of the chocolate lily were used differently. According to the reference, the flowers were digested and believed to help cleanse the blood. This suggests a more medicinal or health-related use for the flower part of the plant.
Summary of Edible Parts and Uses
| Part of Plant | How It Was Eaten/Used | Primary Benefit/Purpose |
|---|---|---|
| Tubers | Eaten raw or roasted on fire | Food/Nourishment |
| Flowers | Digested | Cleansed the blood |
Understanding these historical uses provides insight into how different parts of the chocolate lily were utilized by people traditionally familiar with the plant.
