Lilium lancifolium Thunb.

Bulbs widely ovoid, 3.5(–8) × 4–8 cm, ca. 0.7–0.8 times taller than wide; scales broad, unsegmented, longest ca. 3–4 cm; stem roots usually present. Stems white-lanate, purplish, to 2 m. Buds usually flat-sided, somewhat triangular in cross section. Leaves scattered, horizontal and drooping at tips, 10–15(–18) × ca. 1.5 cm, ca. 3–6(–10) times longer than wide, distal bearing 1(–3) dark purple axillary bulbils; blade lanceolate, often narrowly so, margins not undulate, papillose, apex white-lanate, narrowly acute (rounded in distal leaves). Inflorescences racemose, 3–6(–25)-flowered. Flowers pendent, not fragrant; perianth Turk’s-cap-shaped; sepals and petals reflexed ca. 1/5–1/4 along length from base, orange with many purple-brown spots, not distinctly clawed, 7–10 × 1–2 cm, adaxial base bearing pubescent strip; sepals not ridged abaxially; stamens strongly exserted; filaments very widely spreading, diverging ca. 25° from axis; anthers purplish, ca. 2 cm; pollen rust; pistil 6–9 cm; pedicel sometimes dichotomous, stout and relatively short, to 10 cm. Capsules 3–4 cm. Seeds not counted. 2n = 24, 36.

Long cultivated and not known in a truly wild situation, though it can naturalise in woodlands. Thickets, grassy slopes, hillsides, river banks; at elevations from 400-2,500 metres.

The bulbs are eaten boiled, pickled or used as a source of starch. The flowers fresh or dried are eaten in soups, salads, omelettes and in rice dishes.

Plants can be grown by seed or division or the clump of bulbs.