Daylilies are one of the most forgiving flowers a gardener can plant. They don't ask much -- sun for most of the day and a bit of water -- they'll grow in most soils, will survive through too much or too little rain, and can be transplanted all through the growing season. Once established, they multiply, so you'll have plenty to spread around and share with friends.
The common orange daylily (not pictured here) grows wild all along our roadsides and it's a cheerful and welcome sight but now . . . now there are hybrids in purples, yellows, pinks, corals,, reds -- almost everything but blue.
Some are fragrant; some bloom early and some late; some have long thin spider petals; others go in for ruffles. There's always another gorgeous specimen to arouse the lust of the daylily lover.
A bloom lasts only a day, hence the name, but each stem carries many buds -- around here the daylily season goes on for almost two months.
But wait! -- There's more! The unopened buds can be added to stir fries and for a fancy treat the open flowers can be dipped in tempura batter and fried in deep oil in a wok to produce a lovely, lacy, slightly onion-flavored addition to a meal.
Delightful daylilies!
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