A great classic, the daylily ‘Stella de Oro’ (Hemerocallis sp.) is the lowest variety in addition to being the most floriferous with its fragrant golden stars, whose long and spread flowering begins in summer and continues until fall. You can stuff these golden trumpets with a sweet or savory preparation. The spring shoots of daylilies are cooked like mini leeks. 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 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 who are not aware of the novelty of this type of sensitivity, such as a slight intolerance.

The hardy and pest-free daylily ‘Stella de Oro’ is drought-resistant and only needs to be divided after a few years to maintain its flowering vigor. Harvest the petals the day you use them, as their shelf life is extremely short. Preserving them in vinegar provides a floral supply in the depths of winter. They could be substituted for caramelized onions.

Few edible perennials in Quebec offer this vertical form with linear foliage, diversifying the textures and breaking the monotony of a somewhat flat flowerbed.