All parts of the daylily are edible. Flowers, buds, tubers (daylilies do not have true bulbs — it looks more like a tiny potato) and stalks.
The buds are the most popular part of the plant to eat. They have been called “poor man’s asparagus” and are featured in many Chinese food recipes. The foliage is very tasty when young and can be simmered or stir-fried in oil or butter — just like Euell Gibbons — and tastes similarly to creamed onions.
It’s best to pick them flowers in the morning and keep them in the refrigerator until you’re ready to use them. Pull the stamens, rinse them and check for bugs. Then shake them off and put them in a plastic bag or container in the fridge until they’re needed.
The easiest thing to do with daylilies is scatter a few petals or buds in a bowl of green salad to add a gourmet touch.
They also can be stuffed with a cold, meat salad like chicken or crab.
I decided to stuff mine with homemade frozen peach yogurt and top it with crushed walnuts, sugar and cinnamon. The effort took no time and the result was a fun twist on a normal summer treat.
Always remember to ask for permission before foraging on private property and take a look around on public property. Avoid plants growing along roads and always wash the plants you bring home. I like to use a vinegar-water wash that is 1-part vinegar to 3-parts water.