 | |
 |
|
|
Contents: 1. Intro
|
 |
|
1. Intro When was the last time you bought a can of asparagus? Were you shocked with the $3.00 + price per can? I can definitely state that I am. Especially in light of the fact that when I eat asparagus I want a good portion on my plate. One can of Jolly Green Giant just does not do. And one 'Bunch' of fresh asparagus from the produce section also does not. Well you say, why not grow your own! That's easier said than done. It takes a lot of time to prepare that asparagus bed. The soil has to be just right and then you only get that asparagus in the spring. Here's my solution. Get a substitute that's free, grows untended practically everywhere, and has a growing season for a couple of months ( in our area - S.W Pa., from the end of June to the end of August ). Go out in the country and pick off the 'Buds' from Daylilies. Foraging wild edibles by itself is one fun aspect. Doing it with family and/or friends, whether in the field or forest, or in the kitchen for final preparation, adds to that enjoyment. Finally, getting something for nothing appeals to almost everyone and knowing that makes the product you gathered and preserved even more satisfying. 2. Materials All you'll need for this venture is a stout bag, some kitchen utensils that you normally use when preparing asparagus and a source of Daylilies ( Hemerocallis fulva ) . That's it. You know already what they look like. They grow practically everywhere and I would bet big bucks that if you drive a couple of miles in any direction you will see these growing along the roadsides.
Just make sure that the flowers you are foraging are Daylilies. Not all lilies are edible! And some other flowers can look close to lilies.
3. Kitchen Equipment A Steamer pot. What you want ( for this episode of Daylily cuisine, others episodes will be coming ) is the ' unopened flower buds '.
After a few minutes of breaking off pods you will see how easy this is AND how free. This is what you will end up with. Nice looking pods. Light green to yellowish or pinkish, about as thick as an asparagus stem and from one to three inches long.
Rinse off and use, just as if they were any other succulent veggy. Here's one of the ways I like to prepare them. Put in a steamer. Put about a half inch of water in the bottom and let her rip. | ||||||||
 |
||||||||
Daylilies ready to be steamed. |
Put the lid on the steamer, open the petcock on the lid all the way and let the steam issue forth for about 4 minutes.
|
|
A batch of Daylilies - steaming. Petcock on lid opened. |
Check them after a bit.
I check them by eating one every now and then. It's much more rewarding that way rather than sticking them with a toothpick. When they are the consistency of cooked asparagus take them from the heat, put on a plate and add some Land-o-Lakes. OO-LA-LA.
This is the stage you want to get to.
|
|
A bunch of Daylilies - steamed, butter added. |
Of course not everyone wants them cooked with butter added. Just remember. Do with these what you would otherwise do with asparagus.
My mother used to serve asparagus cold with diced sweet onion and drizzled in Italian dressing. That works great with these as well.
|
|
A bunch of previously steamed daylilies that were allowed to cool off then marinated in a bit of Italian dressing and diced sweet onion. |
Daylilies as Asparagus
Stay tuned for future additional episodes regarding the edible Daylily. ( Day Lily, Day Lilly, Day Lilies, Daylillies )
Feel free to copy the information for your own use.
If you refer to these contents on your website I would appreciate that you link: http://www.silysavg.com/tutorials/daylillies_as_asparagus.html
If you believe the information was useful/helpful and wish to donate, the Paypal button will allow that, in any amount.
Even a dollar would be helpful.