Posted By Jonathan on June 28, 2013
While cleaning up from the garden the other day Jonathan remarked at how beautiful the daylilies were. They’ve been blooming for just over a week now and are just starting to really take off. The later varieties are shooting up their scapes and forming a multitude of buds. Quite remarkable really.
Before you read anymore of the store, though, be aware that supposedly 1 in 50 people cannot tolerate eating daylilies. So, when you first start with them just eat a little bit to see how it sits with you. Add more to your diet in the following days and if you don’t feel sick you’re golden.
Anyway, I nonchalantly mentioned that those flowers really edible. I, myself, had never tried one (even though I’m a big supporter of eating your flowers). So, he tears off a petal and pops it in his mouth! I could see him mulling over the flavor as he chewed it and suddenly his face lit up and he exclaimed, “This is Good!”
Really? I have tried raw rose petals, not really my thing. Tried squash flowers, eh it was okay. But I didn’t want to be left out, so as he went in I plucked a petal for myself.
The flavor that hit me was AMAZING! The daylily petal was crisp and tasted a little like a good lettuce except for one thing. It was sweet. So, crunchy, fresh, and sweet. Needless to say I now will snack on the dalilies as I weed their beds or am admiring their delightful color.
A few ideas for flowers and petals will follow. You may serve petals with your favorite dip as an appetizer, stuff full flower (with pistil and stamen removed) like you would a squash flower, dip in batter and fry, or add to your favorite biscuit or scone recipe. Both flowers and petals will make lovely garnishes while just the flowers make lovely containers for other foods as well!
There are still more ways to eat dalilies, though. See the picture below? On the right of the picture are the immature blossoms/buds. You may pick these and use them like you would beans or peas in stir frys, soups, dips, or eat them raw. Saute them in a bit of butter (or your favorite oil) for a side dish that has kick. The buds supposedly have more of a spicy flavor than the sweet petals. Pickle the immature buds for enjoyment during winter. Roots and young shoots are edible as well.
I have noticed that some cultivators, mainly the more color/flashy ones, don’t have as robust a taste as wild or more common yellow varieties.
Here are the Nutrition Facts I found online. I believe it’s for 100 grams of the flower, but don’t quote me on that. Like anything grown fresh and wild though, they’re pretty darn good for you.
Fat 0.4 g
Protein 2 g
Phosphorus 176 mg
Calcium 87 mg
Sodium 24 mg
Iron 1.2 mg
Vitamin A 3000 I.U.
vitamin C 88 mg
Thiamin 0.16 mg
Riboflavin 0.21 mg
Niacin 0.8 mg
Potassium 170 mg
Finally, here’s a link of a recipe that will help you begin to incorporate daylilies into your diet.