A common sight along roadside ditches, as well as in carefully tended residential flower gardens, is the Day Lily, known to the botanist as (Hemerocallis lilioasphodelus).

According to Jan Phillips' WILD EDIBLES OF MISSOURI, pp 56-58, "The day lily is another of mother nature's grocery stores". Edible parts are the shoots, buds, flowers, and tubers, and culinary uses listed are salad, vegetable, soup, pickle, and fritter. Having used it salads, I can attest to that one, and not only is it delicious, but it adds a nice splash of color. The fritters are another favorite, although possibly the added ingredients of the batter (flour, egg, milk, oil--see recipe in EATING LOCALLY, Part 21), as well as the oil for frying can make them slightly "less local".

Jan Phillips also states, "I am much in awe of this remarkable garden escapee, the day lily! It is my family's favorite vegetable, wild or domesticated. With anything so good, I'm always amazed more use is not made from this storage pantry of Mother Nature's!"

A couple of "Before" photos are attached- one of Day Lilies still on the vine, and the other ready to eat. Enjoy.