Rengarenga lily's are edible!

One thing I enjoy doing in the Food Forest is to include plants that we usually think of as decorative only. Partly it's fun- it's a laugh when you see people chowing down on a Canna Lily flower! But the more serious message is- if/when the supermarkets are closed for any length of time - then there is other food that you can find.

Todays plant is the rengarenga lily (Arthropodium cirratum). And yes it's edible- but only the rhizomes (rootstock) after they have been properly cooked. Traditional Māori methods included roasting, steaming, or cooking them in a hāngī. The leaves and flowers are not edible, as they contain saponins and can cause irritation or poisoning.

The rhizomes are starchy and have a slightly sweet flavor, similar to a potato when cooked. They were traditionally roasted, steamed, or baked, often in a hāngī. The base of the fresh shoots can also be eaten as a green vegetable when steamed.

Historically, the leaves and roots were also used medicinally by Māori for things like poultices for ulcers and abscesses.

To be honest I personally haven't yet tried to eat them- like quite a few of my root crops in the Food Forest I am more interested at this stage in increasing my quantities of the plant than in consuming them. However- when the supermarkets are closed you definitely know what I'll be doing!! It gives you a feeling of security to know that the food is out there.