Information About Daylily Plants
Daylilies are perennials in the genus Hemerocallis, and the family Hemerocallidaceae. They are native to Europe, China, Korea, and Japan. Most daylily species blooms in the morning and last only one day, although there are some nighttime bloomers within the species.
Daylily flowers are large and showy. They have three petals, three sepals, and six stamens. The long leaves grow in a fan shape split in two directions, then droop over so that the end of the leaf is pointing downward. The original colors of daylilies include yellow, orange and pale pink.
Light shades of daylilies grow best if they have at least six hours of sun daily. Darker shades do better with less sun. Some daylilies will produce fertile seeds in a pod at the end of stems. Others reproduce under ground and can be separated to start new plants. Daylilies have tuberous roots. The thickening parts of the roots are where the plant stores water.
Daylilies make wonderful naturalizing flowers and fresh cut flowers. They can be grown throughout most of the United States since they are tolerant of heat and drought. Once established, daylilies will discourage unwanted weeds and grasses from growing under them.
Some daylily flowers are edible while other daylilies are toxic when eaten. In China daylily flower buds are sold fresh or dried in stores, and they are called golden needles.
Eatable daylily flowers are in the genus Hemerocallis, and the family liliaceae. One example is the Stella de Oro. The lily buds are picked one or two days before opening and can be used cooked in soups or raw salads. They can also be used as garnish for fish and poultry. The yellow daylilies are said to taste the best having a sweeter, somewhat lemony taste. Eating a small amount to start with is recommend, especially, persons with allergies.
Daylily Recipes (off site):
Daylily Bud Sauté
Hot and Sour Soup
Dried Daylily & Black Fungus Fish Soup