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cooking with day lily buds
13 years ago
My day lilies will soon be in bloom and I am looking forward to making fettucini with mushrooms and daylilies. I enjoy cooking with fresh local produce and I often use my flowers as garnish...violets and Johnny Jump-ups are sugared and frozen to top cakes, lavendar used in madelines, nastursiums in salads....endless. If anyone is interested in the day lily pasta, let me know! There is a nursery near me that sponsors cooking classes and they are always interesting!
Day lilies and other blossoms
13 years ago
We pick the long, unopened buds, too, of some of our daylilies. Steamed and seasoned with a little butter, salt, and pepper, they have a lovely mild asparagus taste...we think so, anyway. My mom always took some of the blossoms from the Italian squash, cocozelle, from my dad's garden and made delicious fritters with them. Brings back great memories!
Pasta with day lily buds - yes please!
13 years ago
Please could you share your pasta with day lily bud recipe?
day lily buds
13 years ago
Wow! I have used the squash blossom recipie from an Italian cookbook and they are delicious! For Graham: Fettucini w/ day lily buds and mushrooms......I use 1 # of fettucini, the thin kind. 6 oz mushrooms, 1c day lily buds, 1 sm white onion sliced into rings,2 tblsp unsalted butter, 2 tblsp olive oil, 1/2 tsp fresh marjoram, 1 tblsp chopped parsley, salt and pepper to taste, freshly grated Parmesan cheese. Saute onions, add the mushrooms and saute lightly, then add the day lily buds, herbs, salt and pepper. Cover and simmer over low heat for just a few minutes. Hope you enjoy this recipie!
day lily buds
13 years ago
Do you use the day lily buds whole?
Day lily buds
13 years ago
Graham... yes I do use them whole. I pick them at about 2" in length. They do have an onion flavor to them and I love them. I am planning a visit to Tranquil Lake Nurseries in Rehoboth, MA for a "cooking with lilies and other plants" lecture. They offer many and I can never pass up the fields of day lilies! Every year I come home with yet another variety. Not much room left in my small garden!
11 years ago
2       qt           Day lily buds, freshly
                         -boiled and drained
    3       c            White vinegar
      3/4   c            Light brown sugar, packed
      1/2   ts           Salt
      1/2   ts           Whole allspice
    2                    Two-inch sticks cinnamon,
                         -broken up
   10                    To 12 whole cloves

   Rinse and drain unopened day lily buds; clip off any
   stem remnants.  Put buds in a saucepan; add water
   barely to cover.  Bring quickly to a boil, cover, and
   simmer 20 minutes.  Drain.  (At this point, the buds
   can also be served as a simple vegetable dish after
   adding salt, pepper, spices, etc. Another thing I do
   with them is to stuff them with ricotta cheese and
   serve them that way.)  Anyway, back to the canning
   Pack hot buds into 8 sterile half-pint canning jars.
   Combine vinegar, brown sugar, salt, allspice,
   cinnamon, and cloves in a saucepan and bring to a
   boil; boil 3 minutes.
   Pour pickling solution over buds, distributing spices
   equally.  Seal at once.
   Yield:  8 half-pints.  Let these stand for a few weeks
   before using, to further develop the spicy flavor.
   Note:  Don't harvest day lilies within 50 feet of
   roadways due to automobile emissions.
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