The dried buds used for hot and sour soup, mu shu pork, etc. are from day lilies. They are available along roadsides by the bushel this time of year.

Euell Gibbons says, "Just spread the freshly gathered buds or withered flowers on newspapers in a warm attic room. In a week, more or less, depending on weather conditions, they will be dry."

Jim

Thanks, Jimster. I'll try it, since I have plenty of day=lilies to sacrifice to the experiment.

The nice thing about it is there is no sacrifice of flowers. Daylily blooms last for only one day and the withered blooms can be used.

BTW, get an out of print copy of "Stalking the Wild Asparagus". It's a classic and you will enjoy it.

Jim