Daylily

Also called Jin zhen cai.

Aspects: Running herbs, edible flowers and flower buds, edible tubers, sun to part shade, moist well drained soil

Edible varieties are H. fulva and the slightly smaller H. lilio-asphodelus.

Thrive on neglect; produce large numbers of flowers and buds every day over a month or more

Flowers and flower buds are main source of food, used like green beans, with a crisp texture and the unique flavor shared by all parts of the daylily.

Buds can be dried for storage by stringing them up with a needle and thread in a dark, dry place. After a week to 10 days pack them in airtight containers. Dried buds are known as golden needles and are used in many Chinese dishes.

Flowers are used in salads, as garnishes, or battered and fried.

In the spring the young leaves can be cooked and taste something like creamed onion, but don’t eat too much because over consumption could be mildly toxic.

Tubers are also edible but are not great; very strong flavor and cause digestive upset and flatulence.

Nematodes can be a problem.