Welcome to the summary page for FabulousFusionFood's Wild Food guide to Common Daylily along with all the Common Daylily containing recipes presented on this site, with 5 recipes in total.

These recipes, all contain Common Daylily as a major wild food ingredient.

The Common Daylily, Hemerocallis fulva is a species of flowering plant in the Asphodelaceae (asphodel) family of flowering plants. Daylilies are originally native to Asia, but are very widely grown as an ornamental plant in temperate climates for its showy flowers and ease of cultivation. It is not a true lily in the genus Lilium, but gets its common name from the superficial similarity of its flowers to Lilium and from the fact that each flower lasts only one day. They belong to the Asphodelaceae (aloe) family and have become naturalized in Britain as garden escapees.

Hemerocallis fulva is an herbaceous perennial plant growing from tuberous roots, with stems 40–150 centimetres (16–59 inches) tall. The leaves are linear, 0.5–1.5 metres (1+1⁄2–5 feet) long and 1.5–3 cm (1⁄2–1+1⁄4 in) broad.[4] The flowers are 5–12 cm (2–4+3⁄4 in) across, orange-red, with a pale central line on each tepal; they are produced from early summer through late autumn on scapes of ten through twenty flowers, with the individual flowers opening successively, each one lasting only one day. Its fruit is a three-valved capsule 2–2.5 cm (3⁄4–1 in) long and 1.2–1.5 cm (1⁄2–5⁄8 in) broad which splits open at maturity and releases seeds.

Both diploid and triploid forms occur in the wild, but most cultivated plants are triploids which rarely produce seeds and primarily reproduce vegetatively by stolons. At least four botanical varieties are recognized, including the typical triploid var. fulva, the diploid, long-flowered var. angustifolia (syn.: var. longituba), the triploid var. Flore Pleno, which has petaloid stamens, and the evergreen var. aurantiaca

The flowers, leaves, and tubers are edible. The leaves and shoots can be eaten raw or cooked when very young (or they become too fibrous). The flowers and young tubers can also be eaten raw or cooked. The flowers taste better when cooked but can also be fried for storage or dried and used as a thickener in soup.[18] The cooked flower buds, served with butter, taste like green beans or wax beans. The tubers are a good potato substitute.

I’ve always had daylilies in my garden as I think the flowers make an excellent meal. Lately I’ve been noticing more and more in the wild, probably resulting from garden escapes. As a result I’ve decided to add to my collection of wild foods. This plant is excellent eating, on of the few species on this site with a food rating of 5.

References:

[1]. David Evans Notes from field observations, tastings and cookery experiments.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)