Chocolate Lily (Fritillaria lanceolata) is a captivating dark purple and greenish-yellow, checkered-pattern lily. This perennial herb emerges from a bulb with numerous bulblets, and can reach up to 80 cm (32 in) in height.
The flowers are large, 4 cm (1-1/2 in) long, bell-shaped, and usually nodding. The leaves are lance-shaped in whorls of 3 to 5. The Chocolate Lily is quite rare in much of its natural habitat. It grows in open areas such as grassy meadows and open woodlands, favoring dry soil and semi-shade. Chocolate Lily is best suited for the dryer bulb beds of a rock garden.

Aboriginal people often steamed lily bulbs in pits or boiled them in a stew. The bulbs were also eaten raw on occasion. The bulblets resemble rice in both appearance and flavor; however, they are slightly bitter in taste.