Hemerocallis fulva Hémérocale enenene espespesp deudeudeu
Frost tolerant :
Sow and Plant :
Harvesting : While all parts of her are considered edible, the leaves, tasting of mild onions, are best eaten cooked when they are 5 inches or less and in small quantities. They anodyne and they can be hallucinogenic in large quantities. The opened flowers can be used to add some pizzazz to salads, and can be added to soups and stews to lend a bit of sweetness. You can also stuff them with cooked grains, veggies, pates, and spreads – much as you would use a squash blossom. Another idea is to dry the petals and then use them as flour in your baked goods. You can do this by removing the petals from the stem and stamens and drying them on parchment-laden cookie sheets, or on a solid sheet in the dehydrator. Let the petals dry completely before grinding them to a flour in a high speed blender or coffee mill.
The unopened flower buds are prized by many for their taste, and they are especially yummy when sauteed in a stir fry with noodles and other veggies. They can also be steamed, boiled, pickled, added to soups, eaten raw in salads, and dipped in tempura for frying. The roots have a nutty taste, and should be white in color – don’t eat the brown roots. Like many roots, while they can be harvested at any time, they are best when eaten in the fall. The seeds are also edible. Be conservative when eating day lilies. When eaten in excess, they are a laxative. As with any plant, some people have reported allergic reactions. Start with 1 flower a day to test for sensitivities.
Time to harvest: days