Besides bringing their bright color to light up the season, all parts of the day lily are edible from the flowers to the roots. Since they seem to grow well all around here, marking old house places as well as peoples yards, I thought I might mention some of the dinner table uses today.

 The tubers can be cut up and have a radish flavor, the naked flower stalks, boiled and served like asparagus.

Boiling the unopend buds makes for a dish similar to green beans and the open flowers can be fried as fritters. If you are in need of a ‘thickener’ the wilted flowers can go into a soup or stew, with a muciliganoues result like boiled okra.

 

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