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| Lily with Buds Photo by: Lord-Williams |
L.
Lilium, Eng. lily. This plant is the symbol of purity, chasteness and
virginity. The blue lily was one of the most loved plants by 11th
C. Hispano Arabs who wrote: ‘It threw off its white dress with repugnance, the
color of its brother, to dress in a blue cape. The sparkle appears to have been
taken from the celestial dome; if the peacock could wear it, it would be
greeted as the king of all other birds.’
Medicinally, the lily was used ground or as an oil.
In Spain, it was applied as a deodorant by rubbing it on armpits and groins. In
England, the oil was used to treat the retention of mucus secreted in abdominal
areas and in the respiratory passage. Physicians in the Middle Ages, attempted
to restore heat and dryness to a woman's disposition, i.e. to force
menstruation. Normally, this involved vomiting and purging (the evacuation of
bowels) of the patient, who afterward took a medicinal bath. Then she was put
to bed, massaged with lily oil and consumed a potion. Fumigation followed by
applying extremely odiferous fumes at the genital opening and the physician
cautioned the midwife not to allow them to penetrate the patient’s nose because
of terrible smell. (Physicians were not allowed to treat women patients
directly. Only the midwife could examine her and apply remedies he prescribed.)
Next, she was bleed; this was to induce the flow from vagina. Finally a pessary
(device worn in the vagina to support the uterus, a remedy for malposition or
to prevent conception) or a vaginal suppository was inserted. Preferably this
operation took place during the first quarter of moon. If did not work, the
process was repeated during the second quarter. Although the procedure seems atrocious,
it attempted to relieve patient. It is reported that if the midwife exerted
effort, she could relieve the pain and help patient become well.
Lily syrup made with honey was drunk for refreshment.
Reportedly, the taste is agreeable not repugnant. It purifies to a great extent
the stomach and veins, cuts phlegmatic humors and opens up obstructions. These
effects are produced with the large leaves used although small ones are more
efficacious. Further, they clean the chest, lungs and visceras; nevertheless
they weaken the stomach, for they are not astringent or aromatic. If prepared
with a little mastic, the result is more effective and still more useful if
prepared once every four days. It is also beneficial against prolonged fevers.
In cookery, the bulb was used like other members of the lily
family as the onion, turnip, garlic and aloe. Napoleon’s troops are reported to
have subsisted on this during their marches throughout Europe. The roots of
wild lilies were ground into flour to make bread in times of famine. The
flowers were used to garnish dishes and in wine. Caution, smelling
lilies causes freckles according to medieval beliefs. See aceite de azucena.
Wines made with flowers
were well-known in Al-Andalus cookery. Lilies were used in syrups and sherbets
in Granada. They were consumed cold and hot with the flowers, and fruits. They
were consumed as purgatories and drunk for the delicious flavor.
[Benavides-Barajas.
Nueva-Clásica. 1990:19:51; ES: Calle.
“Poetas.” Sep 21, 01; ES: Herbs. Oct 8, 02; and Ibn Zuhr/García Sánchez.
1992:93:102:104-105]
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| Delicious Fried Lily Buds to Accompany a Main Dish Photo by: Lord-Williams |
FRIED LILY BUDS FROM THE MEDIEVAL SPANISH CHEF
Ingredients
1 bunch of lily buds
¼ c butter
salt to taste
Preparation
Cut lily buds from stalks.
Melt butter in a frying pan. Fry lilies. Add salt to taste. Serve as a
side dish.
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