You’ve seen them lining ditches along Wisconsin highways in mid-summer. Big patches of orange daylilies on tall stems that reach for the sky. You probably noticed them, but never gave a thought to whether they might be invasive or not. It’s even less likely that you considered that they might be something you could harvest and eat.
The orange daylilies are so common along roadsides that they are sometimes called “ditch lilies.” These orange beauties are very invasive. They form tight colonies of plants that exclude every other growing thing, spreading their mat of rhizomes and tuberous roots in all directions. They are escapees from gardens and should never be intentionally planted if your property is anywhere near a natural area.
The orange flowers are bell-shaped, 3-4” wide, and face upward. They have no fragrance. They have three petals with wavy edges and three sepals that look just like petals with slightly smoother edges. They are borne atop smooth, round leafless stems that can grow two to five feet tall. Their strappy, sword-like leaves grow from the base of the plant.
The Latin name for the invasive ditch lily is Hemerocallis fulva. It’s flower is similar to our native wood lily, Lilium philadelphicum, but the wood lily has leaves all along the stem and has dark spots on its orange flowers. The wood lily does not become an invader like the ditch lily does.
To control invasive orange daylilies, they should be plowed or dug up in fall and all the plant parts should be raked up and removed. Alternately, glyphosate (Round-up) can be applied to cut surfaces after cutting the plant very close to the ground. Both methods will need some follow-up to make sure all plants are gone.
All that said, almost every part of the plant is edible and delicious.
The young spring shoots and leaves can be eaten in salads or steamed like asparagus. The crisp snow-white sausage-shaped tubers (roots) can be dug up early in the year and sliced and added to salads, soups, or stews, or prepared like young fingerling potatoes. The taste is similar to the fingerlings, but with a nutty, sweeter flavor. They can also be sautéed with butter and salt in a stir-fry. Or just eat them raw. Later in the year, the central portion of older roots can also be used.
The young, unopened flower buds (see photo) can be eaten raw, but are better steamed or sautéed, or added to a stir fry. The youngest buds can be eaten like asparagus or added to soups or stews. Older ones can be chopped and added to fritters or omelets. Fresh, withered or dried flowers can season a stew or soup. Fresh, open flowers can be stuffed with chicken, tuna or egg salad and make for a pretty presentation.
CAUTION:
Daylily leaves, flowers and tubers are listed in virtually every book as edible. However, like any food, they may cause an allergic reaction, nausea or diarrhea in some people. The first time you sample any part of a daylily, taste only a small piece. Wait at least an hour before trying more, and then take small amounts, tasting before swallowing. If it tastes bitter, too spicy, weird or unpalatable, spit it out. Although all parts of the plant are edible, some reports warn that consumption of large quantities of young shoots can be hallucinogenic and should be avoided. Make sure you’ve identified the plant correctly; do not confuse daylily with the similar looking but poisonous narcissus, iris or daffodil.
Use only plants and flowers collected more than 50 feet from a roadway!
THEY’RE GOOD FOR YOU!
Daylily buds are high in Vitamin C.
SAUTEED DAYLILY BUDS
•1 1⁄2 cups daylily buds
•1 tablespoon butter
•2 tablespoons olive oil
•1 small shallot, thinly sliced
•Salt and pepper, to taste
Wash and dry daylily buds. Heat butter and olive oil in a skillet and sauté shallot until lightly caramelized. Add daylily buds and sauté until softened. Season with salt and pepper and serve.
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