|There are numerous varieties of day lilies. Are they
all edible? I have eaten the yellow, purple and pink ones.
Play it safe eat the wild type as seen in this photo. There
are compound flower varieties. They are a gorgeous garnish or
decoration on a plate. (Recipe)
More as an edible wild plant
|Day lily salad with chicory leaves, red leaf lettuce, thinly sliced young squash, calendula blossoms, pansies, arugula and borage flowers garnished with bachelor buttons. For a dressing try a cup of seasoned gourmet rice wine vinegar. Blend vinegar with a piece (about the size of your little finger) of horse radish root and a clove of garlic. Add a teaspoon full of lemon thyme blossoms. (More)|
|Daylily shoot about to be cut and integrated into a stir fry. Mild onion like taste.|
|This double daylily makes an attractive garnish
plopped right into the center of the salad. Petals may be torn off and tossed in the salad.