Daylily
When Day Lilies are in season, they are among our most abundant and delicious of wild or cultivated plants. Although Day Lilies may be found in the wild, they are a very popular landscaping or flower garden plant, and the domestic versions may be enjoyed equally to the wild or feral; just make sure that no chemical fertilizers and pesticides have been used on them. Day Lilies shoot up in early spring and begin to bloom just a few weeks later. Each day, the plant will produce a new flower, so there is little need to worry of over harvesting. Moreover, the tuberous roots may be harvested spring through fall and some saved for replanting. Truly, the Day Lily is not only a beautiful plant but would be a valuable source of food for many, were it better known.
Day Lily flowers may be used in any way you might use squash blossoms. Add them fresh or wilted to salads, use in soups, toss a few into other spring vegetables, such as asparagus for added color, flavor and nutrition, etc. I like to include them in a spinach and sausage lasagna, as an alternate layer. They make a nice garnish for baked fish or chicken. Stuffed with herbed soft cheese and roasted with a little olive oil is always a favorite, but lightly breaded and deep fried is probably my favorite! I like to dip the fried flowers in a sauce made by combining prepared horse radish with mayonnaise and a dash or two or Worcestershire sauce.
Day Lily tubers are probably the best potato substitute, as they do not cause the flatulence associated with Jerusalem Artichokes. They must be cooked though, due to a chemical they contain that is somewhat acrid. They can be briefly boiled and enjoyed with butter and salt. They can be roasted, mashed, etc. Although they are not terribly large, Day Lily tubers are nutritious and delicious.
Day lily shoots are excellent in the spring, either steam/sauteed or used in a stir fry. There is really no secret to cooking this vegetable. Just use it as you might snow pea pods or asparagus tips. The flavor is mild and sweet. They will be great in anything from a frittata to just using them as a side dish.
Dock
Dock is the Rumex species. There are several members of this family – most are weeds, a couple may find their way into a more specialty salad garden and some have been cultivated to be ornamental. Generally speaking, Docks are very much like Sorrel but not quite interchangeable. The Sorrels tend to be a bit more tender. I only add the most tender leaves of Dock to salads. Most Dock is slightly tough. It is best cooked as a potherb. You can also add it to soups or use it in a casserole. Docks and Sorrels are both slightly lemony in flavor, but this sourness is more pronounced in Sorrel. You will usually find docks in damp areas. For that reason, resist the temptation to harvest them around roadside ditches and such as they can become contaminated – you will often see very nice patches of Dock in runoff ditches, but it is usually best to leave them alone unless you are in a very rural, clean area and not near fields where agricultural chemicals are used. I rarely eat Docks alone, but often toss some in with Dandelion or Wild Mustard Greens. If I find Dock while harvesting other plants, I consider it a bonus. Docks make an excellent addition to the garden. However, many caution against relying too heavily upon Docks and Sorrels in the diet.
You can use Docks most any way you might use any potherb. One thing I really like about Docks and Sorrels though is the lemony flavor. I love dolmades, or stuffed grape leaves. But, the real flavor of stuffed grape leaves is the butter and lemon sauce. Docks usually have nice, broad leaves, about the same size as grape leaves and they have their own, built in lemon flavor! While I use them with fish and chicken often, substituting them for grape leaves is a real wild treat. Depending on the time of year and the growing conditions, you may need to blanch the leaves first. Either way, wash and cut out the stem before cooking. Roll them, egg roll style around a cooked rice – you can season the rice with any herbs you like. You can also include meat (lamb is classic, but chicken or game will do fine), feta cheese or/and olives, sauteed vegetables (grilled eggplant is especially good), etc. Put your stuffed leaves in a pan with a little olive oil and cook on medium heat, topped with butter and a splash of wine. Lid and let the leaves steam and cook through. This is very good finger food with a glass of wine.
his article is an excerpt from
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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I'm just a guy who studies herbs. I am not offering any advice. I won't even claim that anything I write is accurate or true! I can tell you what herbs have "traditionally been used for." I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don't even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
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