The chocolate lily (Fritillaria affinis) is a member of the Liliaceae plant family and is of the Fritillaria genus; however, it should not be confused with Fritillaria biflora or Fritillaria camschatcensis, which are also known as chocolate lily, and are similar in characteristics and/or uses. In addition, Arthropodium strictum is also called by the common English name of chocolate lily but this species of flower has dissimilar characteristics and is indigenous to another region of the world to Fritillaria affinis. Finally, Fritillaria affinis is no botanical relation to the chocolate flower, Berlandiera lyrata.
Alternative Names for the Chocolate Lily
In addition to its confusion with similar plant species, the chocolate lily is also known by a number of alternative names, that do refer to the Fritillaria affinis species. The chocolate lily has an alternative Latin, botanical name of Fritillaria lanceolata; other common English names include checker lily, rice root, mission bells and rice-grain mission bells.
Botanical Description of the Chocolate Lily
The chocolate lily is a herbaceous perennial flower that grows between one foot and four feet high. It grows from white bulbs that are said to resemble small, rice grains, hence one of its alternative common names. Fritillaria affinis usually flowers in the spring.
The flowers of the chocolate lily are similar, in shape, to those of the harebell (Campanula rotundifolia), in that the flowers hang “nodding” from a tall stem. The chocolate lily has six petals that are brown-mottled (“chocolate”) in color with flecks of green or yellow or yellow/green mottled in color with flecks of purple.
Where to Find the Chocolate Lily
The chocolate lily was first recorded by a botanical expedition on April 10, 1806 on Bradford Island, Oregon. It is native to the Western United States and is found in California, Idaho, Washington state, Oregon and as far north as British Columbia in Canada. The chocolate lily likes a habitat of open woodland, meadows, coastal grasslands and thickets.
Ethnobotanic Use of the Chocolate Lily by Native Indians
The chocolate lily was used as a food by a North American Indian tribe called the Salish peoples, who resided primarily in the north west pacific coast region. The Salish peoples boiled or steamed the roots of the chocolate lily and the roots were cooked for immediate consumption or for drying and storing for the winter months. According to the United States Department of Agriculture National Resources Conservation Service, the cooked roots of the chocolate lily were either mashed into a paste or baked in ashes.
Identification of the Chocolate Lily
It is important to distinguish between the several different types of plants commonly called the chocolate lily. All types of chocolate lilies do not have the same characteristics and uses. Fritillaria affinis is the species of chocolate lily that was used by the Native Indians of America and is indigenous to the Western United States. The roots of the Fritillaria affinis species of chocolate lily are edible, in a similar way to the cacao tree and chocolate nasturtiums.
References:
- The United States Department of Agriculture National Resources Conservation Service web site, Chocolate Lily (Fritillaria affinis) Plant Guide, accessed 6 September, 2010
- National Geographic web site, Chocolate Lily (Fritillaria affinis), accessed 6 September, 2010
Sharon Falsetto - Sharon Falsetto is a business owner, certified clinical aromatherapist & professional writer with a life-long interest in plants.
