In the Chinese kitchen garden, the summer vegetable harvest is in full swing. Part of this harvest is also the picking of daylily buds. Just a handful of these thrown in a stir-fry (like my mom's chicken, celery and daylily version) adds color, texture, and a slightly fragrant sweetness that I love! The large daylily patch has been blooming like gangbusters and what we can't eat now, we'll dry in a food dehydrator for use through the year. To rehydrate, just soak in water for 15 minutes or so. Learn more about daylily buds and other edible flowers in The Chinese Kitchen Garden!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.