By Harold McGee
Daylily buds, mostly from species of Hemerocallis, are eaten both fresh and dried in Asia—the dried form is sometimes called “golden needles”—and provide a valuable supplement of carotenoid and phenolic antioxidants.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.