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Video: Daylilies In Cooking
Read the previous part ← Medicinal use of daylilies
It is preferable to use a brown-yellow daylily for food, since it has no smell. The strong aroma of spring daylilies requires the use of a large amount of spices or dilution of dishes with neutral vegetables - beets, carrots when preparing dishes from them.
If there are few flowers, they are stored in the freezer, gradually adding new ones until the right amount is typed. Already in mid-April - early May, it can be used as a salad vegetable and daylily leaves. Dried flowers are used as a seasoning, jam is made from petals, tubers are used in soups. In China, the daylily is used as a vegetable, calling it flowers - huang-hua-tsao.
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The scale of consumption of this vegetable is evidenced even by the fact that in New York alone, visitors to Chinese restaurants eat about 1.6 tons of dried flowers per year. In India, not only flowers are eaten, but also young leaves and tubers, both raw and boiled. They are also used for starch production. And in Japan, flowers are put in a salad entirely - at the same time they serve as its decoration. You can make caviar, marinade and even pilaf from the daylily.
Daylily - flowers - 500 g, onions - 200 g, vegetable oil - 30 g, celery or lovage leaves - 50 g, salt, pepper to taste.
Put out the flowers of the daylily with water for 5-10 minutes and pass through a meat grinder. Chop the onion finely and fry it in oil until golden brown, add the daylily and fry everything together for another 5-10 minutes. Add herbs and seasoning 5 minutes until ready. Instead of celery, you can use other spices, for example, suneli hops (1 teaspoon). Ready caviar, sterilized in jars, can be left for the winter.
Daylily - flowers - 250 g, beets - 250 g, onions - 200 g, vegetable oil - 30 g, hops-suneli or curry - 1 teaspoon.
Boil the beets, grate on a coarse grater and mix with stewed daylily passed through a meat grinder. Further - everything is as in the previous recipe.
Pilaf with daylily flowers
Daylily - flowers - 250 g, meat (lamb, pork or chicken) - 250 g, rice - 500 g, onions - 250 g, a mixture of spices for pilaf - 1 teaspoon, vegetable oil - 125 g.
Pilaf is prepared as usual, daylily flowers are used instead of carrots.
Daylily leaf salad
Cut the soft part of young daylily leaves into thin transverse strips and mix with an equal amount of green onions or other early herbs. Season, if desired, with mayonnaise, sour cream or oil-vinegar dressing.