Chocolate Lily
(Fritillaria affinis)

Also called: snake's head, checker lily, rice root fritillary, mission bells

The bulbs of chocolate lily were eaten by most Coast and Interior Salish peoples, either boiled or steamed in pits. Chocolate lily, was called “rice root” by Indian people, bedcause it has bulblets that look like grains of rice.

The bulbs grow relatively close to the surface and are easily extracted. Bulbs were dug in spring (before flowering) or in summer or fall (after flowering) using a digging stick, a wooden spade, or the fingers. Chocolate lily bulbs were cooked immediately, or could be partially dried, then stored in a cool place for winter use. They were cooked for about 30 minutes in a cedarwood box, by boiling for a short time then mashing to a paste, or occasionally, by baking in ashes.

Chocolate lily bulbs were used as an item of trade. Even when cooked, they are slightly bitter, and some people used to soak them in water overnight to reduce the bitter flavor. (from USDA Plant Guide Website)