Daylily flower buds have high nutritional value, rich in lecithin and multiple vitamins.

Daylily refers to the daylily flower bud, also known as golden needle vegetable or forget-sorrow grass; it is the unopened flower bud of plants in the Hemerocallis genus. It is usually picked in the early morning when the buds are plump, and is eaten fresh or dried for cooking; it is a traditional vegetable with a long history.

The nutritional value of daylily is mainly reflected in its nutrient composition. Its protein content is relatively prominent among vegetables, and it contains carotene, B vitamins, vitamin C, and various minerals such as calcium, phosphorus, and iron. Its carotene content is often considered to be among the highest of common vegetables. In addition, daylily is relatively rich in lecithin, so it is often regarded among the people as a brain-health food.

From a culinary perspective, daylily has a light fragrance and a slight sweetness, and does not become mushy after long cooking. After soaking, it can be stir-fried with eggs, shredded meat, wood ear fungus, and the like, and it is also suitable for soups, fillings, or cold dishes, adding flavor and nutrition to the daily table.

It should be noted that fresh daylily contains colchicine, and eating it directly in large amounts may irritate the stomach and intestines. Generally, it should first be blanched in boiling water and then soaked in clean water, or choosing dried golden needle vegetable directly is safer.

When selecting dried daylily, those with a pale yellow color, neat strips, and a dry texture without a musty smell are best. After buying, store them sealed in a cool, dry place. Soak them in warm water before eating for a better texture.