More than one species of chocolate lily grows in a number of states in the United States. One of these species, Fritillaria biflora, is native to the coastal ranges of California. I have seen it at a number of different places along Figureoa Mountain and Happy Canyon Roads.

Although “biflora” indicates two flowers, there are often up to five flowers on the plant.  It grows mostly in grassy meadows with heavy soils. For this reason it is often difficult to photograph the whole plant, because the leaves are obscured by grasses. This year, I found a plant growing in a rocky area, where the entire plant could be photographed – a plus, since the leaves are also attractive, and the entire plant is a study in graceful lines.

(Figueroa Mountain – Chocolate Lily – February 28, 2009)

“Uses
Ethnobotanic: The bulbs of chocolate lily were eaten by most Coast and Interior Salish peoples, either boiled or steamed in pits. Chocolate lily, also called “rice root” by Indian people, 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. In Fritillaria species, the major carbohydrate is reported to be starch (Yuanovsky and Kingsbury 1938). ” (1)

References

• (1) Reference about Fritillaria affinis, another species – but the uses are applicable