Daylily is rich in nutrients, and eating it in moderation offers many benefits to the body

Daylily, also known as golden needle vegetable, is a dried vegetable made from the flower buds of the daylily (Hemerocallis) after steaming and sun-drying; in some regions the fresh buds are also picked and eaten. It is both a common ingredient in traditional dishes and, in folk tradition, regarded as a food with relatively high nutritional value, often ranked alongside wood ear and shiitake mushrooms as one of the finest dried goods.

In terms of nutritional composition, daylily contains fairly rich protein, carotene and various vitamins, and its content of minerals such as calcium, iron and phosphorus is at a relatively high level among common vegetables; it also contains a certain amount of dietary fiber. For this reason, folk tradition also calls it the brain-boosting vegetable or calming vegetable, believing that eating it in moderation helps somewhat with improving sleep and relieving fatigue.

As for how to eat it, dried daylily should be soaked in warm water before use, then stir-fried or stewed in soup with shredded pork, eggs, wood ear and the like; it has a fresh, delicate texture. One thing to note: fresh daylily contains colchicine, and eating it raw in large amounts can easily cause stomach upset, so it should first be blanched and then thoroughly heated and cooked through, or the processed dried product should be chosen instead.

When selecting, choose dried daylily that is pale yellow or golden yellow, with intact buds and a fresh fragrance, and avoid old stock that is dark in color or has an off odor. Soaked daylily should be eaten as soon as possible, and it is best not to soak too much at one time. People with a weak stomach or those trying it for the first time are advised to eat only a small amount, and once they are sure there is no discomfort, they can then include it normally in their daily meals.