I read somewhere that daylily flowers are edible. Is this true?
The flowers of daylilies (Hemerocallis sp.) are indeed edible. However, the flowers of lilies (Lilium sp.) are not, so it's in your best interests not to confuse the two.
Many cultures throughout the world eat flowers on a regular basis, so it's not surprising that the practice has made it to main stream North America where we see it as something new and exotic.
Common edible flowers include anise-hyssop, bee balm, borage, carnation, chive, cornflower, lilac, snapdragon, dill, lavender, nasturtium, pansy, squash and violet, as well as the petals of peonies, roses, and tulips.
They can be used in a multitude of ways, including tossed into salads, frozen into ice cubes, chopped and mixed into cheese spreads, processed into jams and jellies, or arranged as garnishes on a dinner plate. In addition, squash flowers are often battered and deep-fried.
Caution must be exercised when selecting the flowers you're going to use in your meals, particularly if you are new to the practice. Specifically, don't assume that all flowers are edible. Some are toxic and knowing the difference can save you an embarrassing trip to the emergency room. Also, don't even consider eating any flower that has come in contact with pesticides. I think the reason for that is obvious.
If you have any questions or comments, please send them to me at vanessa@gardenmuse.ca.
