Saturday, July 23, 2011

Daylilys are Delectable!

Probably not that strange
if we stop to consider just how many creatures
love to eat these sunny, floriforous perrenials.  


Naturally, it was only a matter of time
before I would discover that my happy,
but fleeting garden blossoms
could also nourish my dear ones.

All I need is a recipe.
Or three.

2 cups daylily buds
1 tablespoon peanut oil
1/3 cup almond slivers
1 tsp. freshly grated ginger
1 Tbs. Rice wine vinegar
1 Tbs. Tamari or soy sauce
1 Tbs. Water
2 cups cooked brown rice

Steam daylily buds for 10-15 minutes, until
tender. In a wok or heavy skillet, heat the oil
over a high heat until very hot. Add the almond
slivers, sauté until browned. Quickly remove
the almonds from the pan, set aside. Turn heat
down to medium. Add grated ginger and cook 1
to 2 minutes. Add vinegar, tamari, and water.
Stir to mix. Toss in daylily buds. Serve over hot
rice, topped with sautéed almonds. Serves 4.

1 cup fresh bean sprouts
2 medium cucumbers, peeled, seeded and
sliced into matchstick-sized pieces
1/2 pound crab meat or crab substitute*
1 tablespoon sesame oil
2 tablespoon light soy sauce
1/2 teaspoon sugar

* Blanche the bean sprouts by dropping them in
boiling water for about a minute. Then cool
under cold running water. They should still
have a crunch.
* Combine all ingredients thoroughly and
refrigerate. You can even make the crab salad a
day in advance. *When you are ready to serve,
spoon several tablespoons of the salad into the
center of each daylily flower. You may also top
each filled daylily with a scattering of toasted
sesame seeds or finely chopped scallions for a
more colorful presentation.
* Smaller daylily flowers require less crab
salad, so this recipe makes enough to stuff two
dozen large daylily flowers or 30 smaller
flowers (such as Stella D'Oro.
Source: Kristen Kearney, Tranquil Lake

Stuffed daylilies are beautiful as a centerpiece
or hors d'oeuvres. Select the colors you wish to
work with first thing in the morning. Trim and
wash the bloom and place in the refrigerator
until ready to use. Mix the following recipe.
Fill each blossom and set them upright in a
beautiful serving dish. Very delicious:

1 cup diced cooked chicken*
1/4 cup mayonnaise
1 -3 oz pkg. cream cheese (softened)
1/4 cup diced celery
1/2 teaspoon lemon zest
2 teaspoons Hidden Valley Ranch Dressing
Mix well. Fills approximately 8 large or 12
small daylily blossoms.

Orange and Ginger Glazed Daylily Buds

  • 3 cups daylily buds (or fresh green beans)
  • 2 tablespoons butter
  • 2 tablespoons crystallized ginger (finely chopped)
  • 14 cup orange juice
  • salt to taste
  • freshly ground pepper to taste
Place the daylily buds in a steam basket and set over boiling water in a pot.
Cover tightly and steam the buds until partially tender, about 3 minutes.
Drain, rinse with cold water and drain again.
Dry the buds gently in cloth or paper towels.
Melt butter over medium-high heat in a large skillet.
Add the daylily buds when the butter is sizzling but still light in color.
Stir in the crystallized ginger and cook,
stirring often, until buds are partially tender, 1-3 minutes.
Raise heat to high, add orange juice and cook, stirring often, until liquid is reduced to a glaze. Season daylily buds with salt and pepper to taste.
Serve immediately.

Day Lily Nutrition Facts
Day Lily (per 100g)
Hemerocallis fulva

Calories 42
Protein 2g
Fat .4g
Calcium 87mg
Phosphorus 176mg
Iron 1.2mg
Sodium 24mg
Potassium 170mg
Vitamin A 3,000 I.U.
Thiamin .16mg
Riboflavin .21mg
Niacin .8mg
Vitamin C 88mg

Day lily buds, raw (per 100g)
Hemerocallis fulva

Calories 42
Protein 2g
Fat 0.0g
Calcium 87mg
Phosphorus 176mg
Iron 1.2mg
Sodium 0.0mg
Potassium 0.0mg
Vitamin A 3,000 I.U.
Thiamin .16mg
Riboflavin .21mg
Niacin .08mg
Vitamin C 88mg

 Choose the smaller buds and cook them as you would beans.  Steam and serve them with butter or olive oil.  Add tender-cooked buds to salads.

Day lily buds will keep in the refrigerator for several days, but the delicate flowers should be eaten the same day they're picked.  Add the petals to egg dishes, soups and salads, or dip whole flowers in batter and deep-fry them, as you would squash blossoms.




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As long as I'm on this journey, rambling through life's exhilarating highs and trudging heavily amongst it's incapacitating lows, I might as well share whatever may be gleaned from my little bits of wisdom and my many missteps. No room for judgment from this broken mama. I'm writing from my heart: raw, open, messy, but saved. And I'm still thanking God!