Eleanor Nakama-Mitsunaga
|
They're called "golden needles," or gum jum, and they symbolize wealth for the Chinese at the Lunar New Year (Jan. 22 this year). Dried lily buds are an essential ingredient in jai -- the monk's food dish that is required eating for many during the New Year's celebration.
The basics: Dried lily buds are the unopened buds of the lily flower. They traditionally are known as tiger lily buds, although some references say that they are actually buds of day lilies. The flowers are abundant in the wild and have been used for hundreds of years in China.
They now are cultivated solely for drying. Lily buds are harvested when 3 to 5 inches long and immediately dried. Their color turns golden yellow and the flower becomes pliable.
The dried buds have a somewhat fruity and floral scent, similar to dried mango. They have a chewy, slightly crunchy texture when reconstituted and a very mild flavor.
Selecting: Dried lily buds are packaged in 4 to 8 ounce bags and resemble tangled rubber bands. They may be labeled as dried lily flowers. Avoid buds that look dried out or are dark brown in color.
Storing: The buds will last indefinitely without refrigeration when kept in an airtight container. Store in a dry, dark area.
Use: Soak in warm water for about 30 minutes, then rinse in fresh water. Cut off the hard stem end and then cut the buds in half. They can be used as is or broken into strands. Lily buds are often paired with black or wood ear fungus in dishes such as jai and hot and sour soup. They also can be added to stir-fries and need just a few minutes to cook. As with all dried ingredients, a little goes a long way.
The buds also are used medicinally to treat insomnia or to soothe coughs.
Where to buy: Lily buds are sold at most Asian markets and Chinatown and are very reasonably priced at $1 to $2 a bag, depending on quantity.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
