Along the Grapevine


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Lily Buds

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Earlier in the year, I started experimenting with the prolific wild day lily (hemerocallis fulva), using at that time the tubers and the shoots which I described in this post. Now they are in full flower, but before I use the-full blown flowers, I decided to prepare something with the unopened blossoms. Coincidentally I received a post today on this very plant from Edible Wild Food – a site I often use to help me identify unfamiliar weeds and such – which gives a good description of what is called around here the ‘ditch lily’. If you’re not sure what this plant is or want to learn more about it, I recommend this post. If you have any gardening questions of the wild kind, this is a great source.

My recipe is not really a recipe – just an illustration that these pods can be eaten and are very tasty. The last few days I have been cooking, but not so much my own recipes as several of the super dishes presented at last week’s Fiesta Friday #24, so all I have to bring this week to Fiesta Friday #25 is this simple but delicious dish of vegetables with lily buds. I will be co-hosting again this week, this time with my fellow-Canadian Chef Julianna from Foodie on Board.

It should be noted that some people (some sources say 2%, others 5%) suffer digestive upsets from this plant, so go easy at first if you haven’t tried them before just to be on the safe side as with any new food.

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To prepare them as a side dish, I lightly fried some green beans in a mixture of olive oil and butter, added chopped garlic, herbs (in this case fresh tarragon) and seasoning. Then I added the lily buds and fried just a minute or two longer until they looked slightly toasted.

The flavour is sweet, a little fruity and not at all bitter or sour. If you haven’t tried cooking with wild flowers before, hemerocallis fulva is a great one to start with.

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And to all the guests at this week’s fiesta, a big welcome. I look forward to seeing what treats are in store for us this time. If you would like to join in the fun, check out how and where here.