wewilliams at OSPREY.SMCM.EDU
Tue Jul 6 18:26:46 EST 1999
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?
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
Saint Mary's College of Maryland
18952 E. Fisher Rd.
Saint Mary's City, MD 20686-3001
Summer: Botany Department
Aven Nelson Building
University of Wyoming
PO Box 3165
Laramie, WY 82071-3165
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