2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Leafing through old magazines on gardening, I stumbled upon such interesting information. It turns out that the flowers, leaves and roots of daylilies can be used in the kitchen as additions to main dishes
But not all varieties are suitable for these purposes. In cooking, the edible daylily, Middendorf with yellow inflorescences and the old reddish-brown variety, massively grown in all gardens by our grandmothers, are used.
Young, tender, juicy leaves are used for spring salads. They are added to other vegetables traditionally used in the kitchen. The finished product is enriched with vitamins, gains aroma and piquant taste.
Large buds are plucked from the stems 3 days before blooming. Add to complex dishes with soy and millet porridge, soups, stew with meat, canned with vegetables. 300 g of freshly picked buds provide a person with a daily need for vitamin C. There are 1.5 times more easily digestible proteins than beans. They contain biologically active substances similar to cereal sprouts.
Thick rhizomes look like filamentous cords with thickenings (stolons). The main component is carbohydrates. They are sweetish, pleasant to the taste. In addition to sugars, there are other equally useful nutrients.
A delicacy of the whole world
A legitimate question arises: "In which countries is daylily used as food?"
It turns out that he is very popular all over the world. In India, they manage to extract starch from the rhizome. The tubers are eaten both raw and cooked.
In Chinese establishments in only one city in New York, visitors eat 13 tons of raw inflorescences in the bud phase per year.
In China it is called "yellow-flowered vegetable" - in the popular language it sounds like this: "huang-hua-tsao". Here, buds are harvested in large quantities for future use. In a well-ventilated room without access to direct sunlight, dry to a dark brown shade. At the same time, they wrinkle slightly, acquiring an unusual aroma inherent only to him.
For clarity, I will give one recipe for Chinese cuisine. Ingredient products are easy to find in our shops and garden plots.
Roast mushroom, beef and daylily
Ingredients:
40 g of mushrooms, 15 g of garlic cloves, 180 g of beef tenderloin, 40 g of daylily buds, a small amount of green onions, soy sauce, ginger, vegetable oil, salt.
Preparation:
The beef tenderloin is cut into small pieces. Fry in oil in a preheated pan until golden brown. In the process of cooking, add finely chopped mushrooms, daylily flowers, green onions, ginger. At the end of frying, pour over soy sauce, sprinkle with salt. If desired, add a little meat broth and stew until tender. With it, the meat will be tender, softer and more juicy.
Habitat
In the wild, edible daylily species in our country are found in the Far East and Siberia. It grows mainly on forest edges, along the banks of water bodies (rivers, lakes, streams).
In the Far East, the Middendorf daylily with yellow inflorescences is more common. Its range reaches the borders of Kamchatka. Prefers deciduous forests, sea coast slopes among shrubby vegetation, meadow zones. The flowering period takes 3 weeks. The local population actively uses it for food.
In Central Russia, it is found only in garden plots, as a cultivated flower plant.
In order to appreciate the culinary taste of the daylily, it is worth planting just a few bushes to sample this fall. Then you can cook your first original dish next spring. Who knows, maybe your household will like it and become a permanent product in the everyday menu.
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