Daylilies are for more than their beauty. The foliage is very tasty when young and can be simmered or stir-fried in oil or butter and are said to taste like creamed onions.
Their blossoms are the most delicious of all edible flowers. Scattering a few petals or buds of yellow, white, red, purple or pink in a bowl of green salad definitely adds a gourmet touch and taste.
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
Mix well. Fills approximately 8 large or 12 small daylily blossoms.
Or use your favorite chicken salad-chopping all ingredients small.
Oriental Daylily Buds
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, saute 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 sauteed almonds. Serves 4.