July 13, 2013
non-native plant brought as ornamental plant, spread out in the wild. I eat only the original orange variety - I don't know if the many other varieties (other colors, more petals) are edible.
Here shown at Flora's home in Whately, MA, along with a non-plant edible (which I would not eat),
wild turkey chicks (photo: Claus Holzapfel)
Here are the edible flower buds. They should be cooked.
The flowers are edible also when open - I snack on the petals, use them for an edible and beautiful garnish, and they can be stuffed with cheese for a very pretty appetizer.
here is what I cooked with them for the potluck supper before the Whately Assembly in Whately, MA - thank you, Flora and Richard Chamlin, for hosting yet another wonder day of dance!
Day Lily buds in a noodle dish
1 package whole-wheat spaghetti (375 g), or other noodles - rice, soba, regular wheat spaghetti
4 cups day lily buds
a few day lily flowers
4 cups broccoli, shelled peas, snow peas from my gardens (other vegetables may be used)
1-2 tsp peanut oil
1 cup coconut milk (I prefer Trader Joe's low-fat)
1 cup peanut butter (chunky, unsalted)
1-2 tbsp soy sauce
lime juice from 1-2 limes
1 tsp brown sugar
(all measurements are approximate - I don't yet have the perfect recipe for the sauce)
rinse the day lily buds and cook in microwave until just wilted (1-2 minutes)
cook the other vegetables in microwave until cooked but still crunchy
(it is possible to cook both using a steamer)
break noodles in half and cook in salted boiling water according to package instructions.
rinse noodles, toss the peanut oil.
prepare the sauce:
mix together coconut milk, peanut butter, soy sauce, lime juice, additional salt according to taste
pour sauce over the noodles and mix well
toss with vegetables and day lily buds
garnish with day lily flowers
I forgot to take a photo of the cooked day lily buds before mixing them into the dish, but they can be seen in this photo.