Thursday, June 25, 2009
Day Lilies in Full Bloom!
The garden pops with color this time of year as the Day lily (Hemerocallis fulva) bursts open in all its glory. This hardy perennial will bloom late June thru early July. We have a lovely patch of day lilies near the pond. According to the book Flowers in the Kitchen by Susan Belsinger, all parts of the day lily are edible, although she suggests that the smaller buds (2 inches or less) are best for eating, while the petals can be used whole or finely shredded if desired. We like to pluck the buds and drop them into a jar of pickle juice, allow them to marinate for a week, and enjoy pickled day lily buds as a special treat. Of course, if you do this, you have greatly decreased the amount of beautiful blooming blossoms! What do you do with your day lily blossoms? We recently had an evening event in the tea room for the Cumberland Herb Society where we featured day lilies as the appetizer! Stuffed with savory cheese spread, garnished with fresh parsley, and several tasty crackers, they were served to oohs and aahs as the first course of an herbal tea party. Most of the guests nibbled their way thru blossoms, cheese spread and crackers. I did remove the stamens and pistol before stuffing with the cheese spread. They would also be pretty served on a luncheon plate, stuffed with tuna or chicken salad, perhaps hummus. Aren't they just cheery! If you were served this appetizer, would you eat the blossom?