Daylily (Hemerocallis spp.)

Crunchy, colorful, and criminally underused.

What It Is

Daylilies aren’t true lilies — and that’s good news. They’re abundant, edible, and widely planted across North America, especially in ditches and around old homesteads. Most parts are edible: tubers, shoots, buds, and blooms.

Use It Like This

• Eat flower buds sautéed in butter (like green beans).

• Stuff blossoms with goat cheese or hummus.

• Add petals to salads for color and crunch.

• Use shoots in stir-fry or soup.

• Roast young tubers — they taste a bit like sweet potatoes.

Tip: Start with small amounts — some people experience digestive upset. Always cook tubers and shoots before eating.

Harvest Notes

• Avoid “lookalikes” such as true lilies (Lilium spp.), which can be toxic.

• Pick blossoms early in the day before they wilt.

• Avoid roadside sprays or contaminated ditches.

Wild Food Snapshot

Daylilies are prolific and joyful, but taste and digestibility can vary between varieties. Stick with known garden or ditch varieties, not mystery hybrids.