Dampness-dispelling– tag –

Daylily buds come into season from spring into early summer, known for their vivid yellow flowers. The stems and flowers are tender, and their appeal is the sweetness you can bring out depending on how you cook them. Boil them briefly for a salad or as ohitashi, or add them to a stir-fry or soup, where they lift both colour and taste. Keep them in the fridge, taking care they do not dry out, and use them while fresh.

Jerusalem artichoke is a root vegetable known for its natural sweetness and crisp texture, good both raw and cooked. Fresh ones picked in season are particularly full of flavour, and simmered or in a soup they have a pleasant floury texture too. Keep them somewhere cool and dark, away from drying, to hold their freshness.

This post is password protected