The double flowers of the daylily double tawny (Hemerocallis fulva) inflate the solar effect and motivate the picking. Tasty, its flowers crown wonderfully the presentation of a thousand and one dishes. The spring shoots of daylilies are cooked like mini leeks, abundant especially in the tawny daylily, the most vigorous. It is also sometimes called “American leek”. The heart of this vegetable is melting and its tuber, tasty and nutritious. Its peppery flower buds give way to the flowers to be stuffed like those of zucchini in Italy.

Unfortunately, some people can feel nauseous, especially when eating a substantial quantity of daylilies. Caution and moderation are recommended, starting with a small portion for those for whom the novelty does not allow to know if they have this sensitivity, like a slight intolerance.

The robust and pest-free daylily double tawny is drought-resistant and only needs to be divided after a few years to maintain its flowering vigor. Harvest the petals the same day you use them, as their storage life is extremely short. Preserving them in vinegar provides a floral supply in the depths of winter. They could replace caramelized onions and transmit that little taste of cooking.

Few perennials in Quebec offer flamboyant orange blooms like those of this naturalized plant, whose vigorous rhizomes help control erosion.