Re: Ditch lilies
- To: s*@MAELSTROM.STJOHNS.EDU
- Subject: Re: [SG] Ditch lilies
- From: D* B* T*
- Date: Sat, 14 Apr 2001 22:37:22 -0500
- Importance: Normal
Exciting! Thanks to you both. Does the satisfaction of nipping these ladies
in the bud add to the spice of the soup?? These lilies sound like prime
candidates for the X Files!
Diann
-----Original Message-----
From: PRIMROSES [s*@MAELSTROM.STJOHNS.EDU]On Behalf Of
Bobbi Diehl
Sent: Friday, April 13, 2001 8:37 AM
To: shadegardens@MAELSTROM.STJOHNS.EDU
Subject: Re: [SG] Ditch lilies
You have already heard from Nick, so you know I'm not kidding either.
Any Chinese-style chicken-broth based soup is delicious with big, fat lily
buds sliced into it. Add a few chopped scallions, stir in a beaten egg if
desired... whatever appeals to you. I like to use them when they are about
two days from being ready to open. Chinese groceries sell them dried, and
when I realized what they were I started using fresh ones whenever
possible. They are actually quite good eaten raw, too; add to a platter of
raw veggies to serve with dip. To me, they have a kind of meaty taste, not
especially sweet...
Bobbi Diehl
Bloomington, IN
zone 5/6
On Thu, 12 Apr 2001, Diann Barbee Thoma wrote:
> Mmmmmm, thanks for the cooking tip. What kind of soup? :-) (I'm not
> kidding!)
>
> Diann
