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Herb Library

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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals. One final note: many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied.



DAYLILY
(Hemerocallis spp)
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FYI A common perennial garden flower of uncommon beauty and utility. The color range and shape of the flowers is vast along with so many types of cultivars, it couldn't adequately be covered here. The best source of information is from the American Hemerocallis Society.

Although inaccurate botanically, the swollen fleshy-fibrous roots are commonly referred to as tubers.

The scientific name is derived from the Greek 'hemera', meaning day, and 'kallos', meaning beauty §

PROPAGATION By DIVISION in spring. By RIPE SEEDS sown in flats and refrigerated 6 weeks then moved to greenhouse. (Or stratify seeds for 6 weeks).
NEEDS Full to part sun. Good soil and average moisture.
HARVEST All parts are used for culinary purposes
FLOWERS Color depends on variety. Planting a large variety of cultivars will provide non-stop blooming from May onward.
USES
CULINARY:
!The raw, green buds can cause throat irritation
♦ For more culinary information and recipes for daylilies, I recommend The Delightful, Delicious Daylily by Peter Gail, Goosefoot Acres Press, 3283 E. Fairfax Rd, Cleveland OH 44118; ph 216-932-2145; fax 216-803-3000. Also see by Peter Gail: EDIBLE WEEDS.
First spring shoots are tossed in salads; the peppery stamens used like sprouts as well as for adding color like saffron.
Harvest the open blossoms, dip in batter and cook gently. Blossoms are also used as a garnish.
When the bud is picked the day before it blooms, it is sweet and crunchy. Dried buds are rehydrated and used in hot and sour soup.
Other uses include fritters, meat pies breads, and biscuits.
GARDENING:
Interplant with iris on steep slopes to hold the soil.

©2001 & 2006 by Ernestina Parziale, CH

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