Lily Buds (Lilium lancifolium)

Also known as tiger lily buds, golden needles, or lily stems, dried lily buds are an ingredient in muxi (mu shu) dishes and hot and sour soups. They provide texture as well as an earthy taste to any dish. Soak the buds in hot water for about 30 minutes or until soft. Cut off the hard ends and shred or cut in half according to the recipe directions. You can find them in Chinese markets; they are quite inexpensive. Store them in a jar in a dry place.