Day Lilly's are edible,
Tiger Lilly's are not!
You can save them for future use by drying. Soak them for 30 minutes in water to rehydrate for use. Day Lilly's taste a little like green beans when used fresh.
Sautéed Day lily Buds
Melt a tablespoon of butter in a heavy skillet over a medium heat. Add rinsed and trimmed buds, sauté until lightly browned. Add a few teaspoons water. Salt and pepper to taste. Cover and 10 min. drain.
Day Lilly Blossoms stuffed with Chicken salad
6 open day Lilly blossoms
2 1/2 c. cooked chicken breast meat, chopped
25 seedless grapes, cut in quarters
1 slice green sweet onion, diced
1/2 stalk celery, diced
3/4 c. mayonnaise
2 tbsp. fresh chopped parsley
2 tbsp. fresh chopped French tarragon
6 borage flowers
Fresh ground pepper to taste
Wash day Lilly blossoms and remove stamen . Make sure there are no flaws or discoloration in flowers. Mix chicken, grapes, celery, onion, mayonnaise, parsley, tarragon and pepper together in bowl. Stuff chicken salad into blossoms and top each with a borage flower.
Spiced Pickled Day Lilly
2 qt Day lily buds, unopened freshly picked
3 c White vinegar
3/4 c Light brown sugar, packed
1/2 ts Salt
1/2 ts Whole allspice
2 Two-inch sticks cinnamon,
10 To 12 whole cloves
Rinse and drain unopened day lily buds; remove any stem remnants. Place buds in to a saucepan. Add water so it barely covers buds. Bring to a quick boil, cover, and simmer 20 minutes. Drain. Pack hot buds into 8 hot an sterile half-pint canning jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil. Boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal, process in a hot water bath 10 minutes.
You can stuff the Day Lilly buds with cheese after the 20 minute simmer, and drain, to serve as an appetizer.
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