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.

DAYLILIES STUFFED WITH ORIENTAL

CRAB SALAD

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

Nursery.

STUFFED DAYLILIES

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)
• ¹⁄₄ 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.


 

 

ORIENTAL DAYLILY BUDS