Tuesday, June 16, 2009


Almost no flower says Litha to me the way that daylilies do. They show up, on schedule, and brighten things up just as a lot of flowers are disappearing. They're wonderful symbols of impermanence. And they're good to eat, too. You can scatter the petals in a spinach salad to brighten it up, or you can stuff the blossoms with almost anything.

1 cup fresh bean sprouts
2 medium cucumbers, peeled, seeded and
sliced into matchstick-sized pieces
1/2 pound crab meat or crab substitute*
1 tablespoon sesame oil
2 tablespoon light soy sauce
1/2 teaspoon sugar
* Blanche the bean sprouts by dropping them in
boiling water for about a minute. Then cool nder cold running water. They should still
have a crunch.
* Combine all ingredients thoroughly and
refrigerate. You can even make the crab salad a
day in advance. *When you are ready to serve,
spoon several tablespoons of the salad into the
center of each daylily flower. You may also top
each filled daylily with a scattering of toasted
sesame seeds or finely chopped scallions for a
more colorful presentation.
* Smaller daylily flowers require less crab
salad, so this recipe makes enough to stuff two
dozen large daylily flowers or 30 smaller

Recipe found here.

1 comment:

clymela said...

Well this is one of the finest recipes any one has shared. I am looking forward to giving this wonderful salad to loved ones.
The article by Gus is so wonderful that i have saved it.