Edible flowers

[Bill Williams]

Gary mentions lily flowers.  Does anyone know what species of lily are used
in Chinese cooking, for example hot-and-sour soup and mu-shu pork?

-W2

At 14:44 -0700 7/6/99, Gary Cote wrote:
>Daylilies (Hemerocallis), both the buds and the flowers are excellent.
>They make beautiful garnishes in salads.  Lily flowers (Lilium), I have
>heard are also good.
>
>Violets--garnishes and violet jelly.  Also candied.
>
>Borage -- beautiful garnishes.
>

________________________
William E. Williams
Biology Department
Saint Mary's College of Maryland
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