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| Daylillies are hardy, will grow almost anywhere (except in standing water) and are absolutely delicious. The unopened buds are great in soups, stews, and wok cooking. I hear they are good dipped in batter and deep-fried, too, but I haven't tried them yet that way. The blossom petals make a good thickening agent for sauces and gravies and the tubers (big fat roots) are also good when cooked like potatoes. All in all, the daylily is my favorite wild edible. |
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| These herbs grow along my front walk. Sometimes Hubby says people will need a machete to come visit, but it's hard to cut back plants that are so exuberant. That's Beebalm in the back, Parsley down front (a must if you're going to do much Italian cooking) and Garden Sage on the right. I always grow my own sage for the Thanksgiving stuffing. As my friend Kathy always says...."More Sage!" |
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| This is the Beebalm once it starts showing color. It then turns a dark purple. The Indians called it Oswago Tea, for the beverage they made from it. I tried it once, must not be enough Indian blood in me! |
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| This is an Elderberry blossom. There was the most wonderful stand growing along the road across from my house that I used every year to make jelly (and one year Elderberry wine) until the county came and sprayed them with a chemical that just about wiped them out. There are a few stragglers trying to make a comeback but luckily, later that same year I found another stand growing behind our old abandoned stable. Nature provides, Man takes away. Not only can you use the berries, but the fresh blossoms, when steeped in water, makes a wonderful rinse for facials or hair. |
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