daylily

As with most dishes, It started as a concept…

The idea was to showcase a flower– not just as a taste/aroma, or as a representation– but to present the flower intact, in full bloom, even as it grows on the stem.

Then, I thought, wouldn't it be better if there were two flowers on that stem that could be presented in different preparations: one hot, one cold; one cooked, one raw? Sure it would.

And– what if there were buds that could be…oh, say, pickled…to serve as a counterpoint to the other preparations? Awesome right?

The problem was finding the right flower. No matter how lovely, would anyone want to approach a rose with a knife and fork?

It was a tall order and I all but gave up on the concept because, frankly, I wasn't sure that such a flower existed. But Nature knew that it did…and set the day lilies a-bloomin".

king crab/creme fraiche/preserved lemon/tarragon

king crab tempura

pickled lily buds

mango/yellow bell pepper

cantaloupe

tomato

fava/orange mint

A single daylily stem can produce up to 50 blossoms, each one programmed to last only a day. They have a tender, lettuce-like texture and mildly sweet vegetal flavor, reminiscent of melon or squash. Do not mistake toxic lilies (Lilium) for daylilies (Hemerocallis). While the flowers are easily confused, the plants are distinct– daylily leaves are long blades that grow directly from the base of the plant, while Lilium species have short leaves that grow along the length of the stem.

5 thoughts on “daylily”

I am constantly amazed with your ability to paint on a plate.
I remember dried lily bulbs all the time but it never occurs to me to seek out the fresh ones. The lily season is winding down here (the incessant rain doesn’t help) but I’ve got to try this next go-around.

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