Hemerocallis fulva var. kwanso

Japanese Name: Yabukanzō (Hemerocallis fulva var. kwanso, Asphodelaceae Family)

Yabukanzō, also known as "Wasuregusa," is a versatile edible wild plant. Its young leaves in spring can be boiled and used in vinegar-based dishes or seasoned salads, adding both flavor and color to meals.

Culinary Uses

Flowers

The flowers can be quickly blanched and mixed with a mild vinegar dressing or stir-fried in a Chinese-style dish for a mellow, pleasant taste. Their unopened buds are often preserved in salt, making a popular snack to accompany alcoholic drinks. Additionally, boiled and dried flowers can be stored for long-term use.

Yabukanzō Herbal Liquor

Ingredients:

• Yabukanzō flower buds … 300g

• Lemons … 4–5 (peeled and sliced)

• Sugar … 200g

• White liquor … 1.8L

Instructions:

1. Peel the lemons and slice only the fruit.

2. Place the flower buds, sugar, and lemon slices into a jar and pour in the white liquor.

3. Remove the flower buds after 10–14 days.

4. After an additional two months, remove the lemons and strain the liquor for storage.

Yabukanzō is not only delicious but also highly nutritious, making it a valuable wild edible plant worth incorporating into daily meals.