The Q&A Archives: Use Of Daylily In Cooking

Question: Do you know of any recipes using daylily?

Answer: According to the book "Gourmet Gardening" by Anne Moyer Halpin, the first harvest of daylily takes place in the early spring when the young leaves appear. Leaves are especially tasty and tender when they are 3 to 5 inches long and still young. They can be simmered or stir fried in oil or butter, and some compare the taste to creamed onions. Eaten in large amounts, they have a mild laxative effect. Flower buds and blossoms are considered the most delectable portion of the plant. They appear in midsummer and can be eaten at all stages of growth. They are slightly flowery-sweet and lend a good taste to soups and vegetable dishes. They do have a slightly mucilaginous texture (somewhat like okra). The tightly closed buds can be used in salads, boiled, pickled, or stir fried. They are good steamed with snow peas. Half-open, fully open, and even one day old blossoms can be dipped in a light batter of flour and water and deep fried, tempura style.

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