Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Daylily along with all the Daylily containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Daylily as a major edible flower.

The Daylily Hemerocallis spp represents a large family of species, hybrids and cultivars of the genus Hemerocallis of the Hemerocallidaceae (daylily) family of flowering perennial plants. The flowers and flower buds of some species are edible and are used in Chinese cuisine. They are sold (fresh or dried) in Asian markets as gum jum or golden needles or yellow flower vegetables (with Hemerocallis citrina being the typical species used).

Hemerocallis fulva is also of special interest to the gardner and food-lover, as it's fast-growing and the roots have edible spindle-shaped swellings. Though most daylilies are safe to eat, as a general rule of thumb, if you have not eaten daylilies before only eat a few, as they are a natural laxative. Also, the closer they are to the Chinese Hemerocallis citrina the safer they are. Orange or yellow flowers are preferable and ensure that the flowers face upwards and are unspotted. Also check the throat of the flower base — this should be yellow with a red band circling it.