After twenty years of research, the edible lilies were bred by a research team led by Hszü Jungjen from Southwest Forestry University in China.

Tulips with edible flowers and bulbs were obtained from crossbreeding the germplasm of more than forty species of wild tulips. So far, 11 species have been examined, the research team said.

“Compared to today’s edible lilies, the ones we produce tolerate heat, cold, drought and desert conditions well. Their characteristics include rapid growth and a high reproductive rate,” Hsu explained.

Lilies enrich the agricultural structure in arid alpine and mountain regions.

Scientists say that after long-term hybridization, edible lily varieties also have medicinal, nutritional, ornamental and other values.

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