The benefits of daylily buds
Daylily buds come into season from spring into early summer, known for their vivid yellow flowers. The stems and flowers are tender, and their appeal is the sweetness you can bring out depending on how you cook them. Boil them briefly for a salad or as ohitashi, or add them to a stir-fry or soup, where they lift both colour and taste. Keep them in the fridge, taking care they do not dry out, and use them while fresh.
