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chinese lily buds
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Posted by coing z6-7 PA (My Page) on Sun, Jul 6, 08 at 0:23
| I wonder how to find what kind of lily to grow for the dried lily buds that are in hot and sour soup, etc. |
Follow-Up Postings:
RE: chinese lily buds
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| 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 |
RE: chinese lily buds
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- Posted by coing z6-7 PA (My Page) on
Tue, Jul 8, 08 at 19:59
| Thanks, Jimster. I'll try it, since I have plenty of day=lilies to sacrifice to the experiment. |
RE: chinese lily buds
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| 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 |
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