A fellow ATLien! Not sure about long buds, but 'California Girl' is pretty tasty. I just started eating my daylilies this year. (Went totally organic over a year ago to make sure I don't poison myself, lol.) Definitely the light yellows are the best. I have only eaten the open blooms, but I'm really interested in cooking more with them. In addition to rebloomers, bud builders can extend the season by adding more and more buds to the tip of the scape as the season goes on. I have some that have been blooming for 2 months.
I have also heard 'Countess Carrots' is particularly good, but have not tried it. It was mentioned in an AHS journal article along with some recipes and suggested cultivars. If you're not a member yet, check out
http://daylilies.org/
I'm so glad to hear someone else is eating daylilies.
People in Asia have been taking advantage of this high vitamin "golden vegetable" for thousands of years. So why shouldn't we?
