Rick, I have never tasted fresh lily shoots/stems, perhaps they will also have a slight bitterness to them...
The following recipe for Composed Lily Bulb Salad however calls for "Lily stems, sliced into a fine chiffonade", so perhaps something to try for next spring, just in case one doesn't have time to eat every surplus bulb this autumn/winter
:
http://www.pbs.org/wgbh/victor...
It seems chef Ken Oringer does a lot of Asian inspired food, so I thought his use of lily stems along with the bulb perhaps could interest, as although I don't know for sure, a lot suggests these bulbs were harvested early in the season. The recipe apparently appeared in an episode from Saturday, June 10, 2006. One line in the description reads: "Edible Gardens: Flowers you can eat?"
