Perennial – DAYLILY (Hemerocallis)

Daylily
Daylily

Originally, from China where the Chinese hybridized the early cultivars to create the most edible variety.  The common or orange daylily was introduced into the United States in the late 19th century. It is a very popular plant favored by homeowners and landscape designers for its showy flowers, hardiness, and ability to spread. There are now over 40,000 registered cultivars, many of which likely are or have the potential to become invasive and should be watched.

Hardiness

  • Hardy perennial

Edibleness

  • All of a daylily is edible raw or cooked.

·       Flowers

  • Flowers eaten in salads, picked, breaded, and fried. Dried they are used to flavor soups.

·       Leaves

  • Leaves can be used in salads

·       Bulbs

  • Bulbs are cooked as a vegetable

Flavor

  • Flavor profile varies from sweet and floral to vegetable or slightly metallic, depending on the variety. Always harvest the plumpest buds, just before they open.

How to use

  • In Asian cuisine, salads, desserts, deep-fried, or sauteed with garlic and asparagus.

Growing tip

  • Best in full sun or light shade in fairly moist, well-drained soil amended with organic matter.

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