Chocolate Lily
(Fritillaria camschatcensis)
Also called: Kamchatka fritillary, wild rice, or northern rice root.
Chocolate lily refers to any of a number of flowering plant species:
Dichopogon strictus (syn. Arthropodium strictum), whose flowers smell of chocolate
Fritillaria biflora, with chocolate-brown flowers, in California
Fritillaria camschatcensis (Kamchatka Fritillary), with chocolate-brown flowers
Fritillaria lanceolata, also called rice-root, from western North America
(from Wikipedia)
Chocolate Lily
Coastal Native Americans used bulbs of this species for food.
The bulbs were broken apart and then soaked in one or more changes of water to
remove the bitter taste. They were often boiled and eaten with oil or lard and were
put in soups and stews. The bulbs could also be dried for wintertime use or preserved in oil.
Bulbs were also dried and pounded into flour. (from USDA website)
Despite the somewhat offensive odor, chocolate lilies are very showy and look nice in gardens.
This species is easily transplanted, and grows from bulbs or seeds.
Once established, chocolate lilies tend to spread in the garden.
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