Day lily flowers are so named because they live for one day.
These showy flowers make an excellent table presentation. The buds and roots, which are also edible, can be frozen or dried for future use.
My recipe for stuffing:
Ingredients:
1/2 cup onion
1/4 cup garlic scapes
1 cup cooked greens (save the liquid)
(I used lamb’s quarters, Asiatic day flower, milkweed buds)
Olive oil
1/3 cup Vegetable broth
Preparation:
- Pick day lily blossoms in the morning, refrigerate until needed.
- Chop the onions and garlic scapes.
- Cook onions and garlic scapes in olive oil until browned.
- Parboil greens, save liquid.
- If using milkweed buds, steam separately following directions.
- Combine the cooked greens to the onions and garlic and stir.
- Add half the vegetable broth, lower heat and cover.
- Simmer 10 minutes, add remaining broth, cook until tender.
- Let the greens cool.
- Remove day lilies from refrigerator. Pull the stamens.
- Wipe blossoms with a damp paper towel.
- Stuff mixture into each blossom and arrange on a plate.
- Use extra greens to fill the center of the plate.
