Chronicles
	Third episode Hosta HOSTAS Hostas originally came from China, Korea and Japan. Between 1784 and 1789, the first seeds were sent to Europe by Charles de Guignes, the French consul in Macao. As in the case of many other flowers, hosta flowers are edible, as are their buds. This flower can be eaten cooked, fried in pastry, used in salads or jams, or marinated. RECIPE Daylilies stuffed with smoked sea delicacies Daylily flowers Hosta flowers Smoked salmon Capers Purple onion Olive oil Lemon juice Place the daylily flowers in small, clear desert cups. Roll the slices of smoked salmon and place them in the centre of the flowers. Arrange a few capers around the rolled fish. Garnish with slices of purple onion and hosta flowers. Sprinkle with olive oil and lemon juice. If desired, add cream cheese and pepper.    Source: www.loulou3couleurs.com/ Our next chronicle will cover fine herbs. We invite you to return on August 22, 2006. Meanwhile, bon appétit! Back