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Tuesday, April 17, 2012

HAVE YOU EVER WONDERED: WHAT IS A DAYLILY? (A DAYLILY PHOTO BLOG)



   A Gift For You from my Rainbow Creek Garden

EBONY ICE
First Daylily Bloom of 2012 at Kates Cabin Bird Sanctuary in Texas
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Hi Everybody! Welcome to our Trip of Delight!
After a whirlwind weekend with all the Space Excitement, we are going to slow it down tonight with a Garden Adventure to discover Daylilies. These are very interesting flowers. You will be amazed at all the beauty on this page tonight! If you have never owned a plant-a daylily is a good starter plant-very hardy. These plants are handed down in families and they actually become part of your family for you will see them year after year until you are gone. I have been waiting since last fall to see the daylilies bloom again! I bring you the first one:  Ebony Ice.
These flowers are allowed to live only one day, 24 hours. As you stroll through the Garden Videos on this page, try to relax and get in touch with what is really important to You. What would You do if You only had 24 hours left to live?

NEXT ARTICLE FROM THIS LINK:
http://en.wikipedia.org/wiki/Daylily

Daylily


Daylily is the general nonscientific name of a species, hybrid or cultivar of the genus Hemerocallis (play /ˌhɛmɨroʊˈkælɪs/).[1] Daylily cultivar flowers are highly diverse in colour and form, as a result of hybridization efforts of gardening enthusiasts and professional horticulturalists. Thousands of registered cultivars are appreciated and studied by local and international Hemerocallis societies.[2] Hemerocallis is now placed in family Xanthorrhoeaceae, subfamily Hemerocallidoideae, and formerly was part of Liliaceae (which includesLilium, true lilies).
File:Illustration Hemerocallis fulva0.jpg
Daylilies are perennial plants. The name Hemerocallis comes from theGreek words ἡμέρα (hēmera) "day" and καλός (kalos) "beautiful". This name alludes to the attractive flowers of this genus which typically last no more than 24 hours. The flowers of most species open in early morning and wither during the following night, possibly replaced by another one on the same scape (flower stalk) the next day. Some species are night-blooming. Daylilies are not commonly used as cut flowers for formal flower arranging, yet they make good cut flowers otherwise as new flowers continue to open on cut stems over several days.
Hemerocallis is native to Eurasia, including China, Korea, and Japan, and this genus is popular worldwide because of the showy flowers and hardiness of many kinds. There are over 60,000 registered cultivars. Hundreds of cultivars have fragrant flowers, and more scented cultivars are appearing more frequently in northern hybridization programs. Some cultivars rebloom later in the season, particularly if their capsules, in which seeds are developing, are removed.
Most kinds of Daylilies occur as clumps, each of which has leaves, a crown, flowers, and roots. The long, linear lanceolate leaves are grouped intoopposite fans with arching leaves. The crown is the small white portion between the leaves and the roots. Along the scape of some kinds of daylilies, small leafy "proliferations" form at nodes or in bracts. A proliferation forms roots when planted and is often an exact clone of its parent plant. Many kinds of daylilies have thickened roots in which they store food and water.
A normal, single daylily flower has three petals and three sepals, collectively called tepals, each with a midrib in the same or in a contrasting color. The centermost part of the flower, called the throat, usually has a different color than more distal areas of its tepals. Each flower usually has six stamens, each with a two-lobed anther. After successful pollination, a flower forms a capsule (often erroneously called a pod).
The Tawny or Fulvous Daylily, although a beautiful plant, is an unwanted alien, an invasive weed in some parts of the United States, such as in Wisconsin (Wisconsin Department of Natural Resources).[3] People sometimes plant the Fulvous Daylily and other rhizomatous daylilies, which have underground runners. These kinds can overrun one's garden, and can take an appreciable amount of time and effort to confine or remove.

Culinary use


The flowers of some species are edible and are used in Chinese cuisine. They are sold (fresh or dried) in Asian markets as gum jum or golden needles (金针 in Chinese; pinyin: jīnzhēn) oryellow flower vegetables (黃花菜 in Chinese; pinyin: huánghuācài). They are used in hot and sour soup, daylily soup (金針花湯), Buddha's delight, and moo shu pork. The young green leaves and the tubers of some (but not all[citation needed]) species are also edible. The plant has also been used for medicinal purposes. Care must be used as some species of lilies can be toxic.
File:Dry Day Lily.jpg
Dried golden needles   JUST PUSH PLAY>


Check out this link:
http://www.daylilies.org/AHSFAQsNew.html
http://www.daylilies.org/


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In my Yard:  Ebony Ice

Next Article from this link:
http://vitalitymagazine.com/article/dreaming-of-daylilies/
My favourite flower of summer, and the one we ate nearly every day from the middle of July through the middle of August, is the lovely daylily. Who says you can’t have your flowers and eat them too? Daylilies are the most delightful of edible summer flowers because no matter how many you pick to eat one day, there will be an abundance of new flowers just as big and beautiful as the day before. This is why they are called daylilies – each flower only blooms for a day, then fades away. The only problem I have with daylilies is that the season is far too short. As the last few flowers bloomed on August 20th, I felt the end of summer rushing in. Oh sure, we still have borage, chicory, Johnny-jump-ups and other pansies for keeping flowers in the menu. An abundance of squash flowers are still around for stuffing. The marigolds look pretty in the salads. We will be dining on delicious daisy leaves and sprinkles of the flower petals for another month or more.  Still, I already miss the daylilies. I stuffed the big orange flowers, used them in place of lettuce on sandwiches, sprinkled the petals and sepals on top of salads, decorated bowls of dip, put the wilted flowers in soup. Sometimes I simply picked a couple dozen flowers and put them on the lunch table in a shallow bowl of water so everyone could use them however they liked.
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Here is my first daylily of 2012!  This is Ebony Ice opened 4-11
The first 2 shots were early in the morning when she was just opening. Your photostudy tonight will be this Flower in my Garden. It is the same flower in all shots, only different times, different lights and different views! Enjoy:






























































Another Beautiful Garden
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Grand Finale!
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Short One ( 1 min)


Thanks Everybody for stopping by the Blog!  You are welcome to go to any page 24/7 (they are all different).
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This is where I am!!!!!   Hello Everybody!!!    Goodnight

....this is brendasue signing off from rainbow creek.  
See You next time.













Bonus Page I found for You at following link:
http://thesouthernherbalist.com/wild-daylilies
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Wild Daylilies


Stalking the Wild Day Lily
 Early spring sees the arrival of one of my favorite plants to forage. It's then that the first new growth of Hemerocallis fulva, the Wild Day Lily makes it's appearance. From now until late fall, nearly every part of this plant will provide us with either food, cordage or medicine. Anywhere you go on the East Coast, in ditches, road cuts, and other waste areas, thick patches of iris-like shoots and leaves will begin to magically appear. In many areas this will occur in February or even earlier if the weather is warm. Later, around June, each plant will produce a succession of bright, funnel shaped orange flowers. Hemerocallis means "Day Beauty" in Latin and, true to its name, each blossom will last only a day before beginning to wither and its beauty to fade.
By early summer in my part of the country, Day Lilies are in full bloom and will remain so for the next few months. At this time there is no mistaking them for any of the poisonous iris's or other non-edible lilies. No other plant really looks similar to these unique orange blooms. Even in spring you should have no problems with identification if you will simply use a shovel to dig up a small clump of the plant and examine the root system. If you find a lot of small tubers up to an inch in length scattered among the root system, you have struck gold! If, on the other hand there are no tubers or you find just a single bulb, try again.
Division is the best method of developing your own patch as they spread byAround the middle of March, begin looking for the first new growth as the plants send up masses of shoots. These can be cut up to about six inches in length. After this they become too acrid to eat in their raw state. Some of the literature states that the larger green leaves are hallucinogenic when consumed raw. Blanching or thoroughly cooking them seems to remove this property though a change or two of cooking water is a good idea. You can take small shoots under 6 inches, strip away the larger leaves, sauté in a little garlic and oil, add raw to salads, or, simply steam and drench in butter for a nice, crunchy treat.
After making use of the early spring shoots, the first buds of the year begin to appear. If you enjoy the taste of crunchy green beans you should have no problem here. I occasionally like to eat them raw (sort of strong) but prefer them steamed or cooked for fifteen minutes and drenched in butter or added to oriental stir fries. Like the blossoms, they can be dehydrated and added to soups and stews. This serves to intensify the flavor of anything to which they are added. I take some of the dried buds on backpacking trips to spice up bland ramen noodles and other soup type meals.
Day Lily Blossoms begin appearing around the first of June, with each plant producing 15 to 50 over the next few weeks. These blossoms are a nice addition as a garnish to fresh salads imparting a sweet, refreshing flavor. Try picking some of the blossoms as they begin to wither, dehydrate and store for a taste of summer next winter when the snow is blowing and fresh veggies are a distant memory. Dehydrating the blossoms serves to intensify the flavor, almost making them too sweet for my taste. Added to soups and stews, they act as a thickening agent much like cornstarch or sassafras leaves. If you wait and add the blossoms to your soup or stew towards the end of the cooking time, they will retain their flavor, texture and appearance, adding a bit ofbrightness and color.
Day Lily blossoms are very nutritious, containing protein, carbohydrates, iron and vitamin A, as well as Beta Carotene, vitamin C and oil. My favorite way to eat the blossoms is to simply pick them while foraging, peel away any acrid green parts and snack away. Eaten like this they taste as good as a piece of candy and are a lot more nutritious ! I also like to eat them battered and fried like squash blossoms.
From late spring to late fall, hidden below ground beneath the dense mat of green foliage small crunchy tubers lie waiting to be harvested. Up to an inch in length, they remind me of miniature, smooth Jerusalem Artichokes. In fact, these two root crops can complement each other in a lot of recipes. I have used them together to make a very acceptable potato soup a few times that everyone seemed to enjoy. Try steaming or boiling the tubers as a potato substitute. You can clean the stringy roots the tubers grow on if you want to go to the trouble but it is more trouble than they are worth. The next time you make a salad, throw a handful of tubers on top where they act as crunchy croutons adding a lot of flavor.
Propagation
As unlikely as it may seem, if you don't have ready access to patches of Day Lilies, you can easily grow your own private patch. While some sources state that wild Day Lilies won't usually produce seed, I don't find this to be the case in the South as a general rule. I have found that they can very easily be grown from seed. An even easier method of propagation is to go out in the late winter or early spring to an existing patch and simply divide a clump of the plants and replant them when you get back home.
Medicinal Uses
While the medicinal uses for Day Lilies are relatively unknown here, in the orient, particularly China and Japan, they have been utilized extensively for centuries. There they are used for cancer, arsenic poisoning, as a diuretic, for urinary tract disorders, uterine bleeding, vaginal yeast infections and as an anti-bacterial agent. A good reference to use for this is "A Barefoot Doctor's Manual." This is an excellent book on rural Chinese medicine.
Utilitarian Uses
As the summer wears on and comes to an end, the larger leaves become very fibrous and can be used as cordage to make footwear and baskets as well as medium strength rope.
Caution
Eating Day Lilies does have one word of caution attached - Due to the acrid nature of the green foliage, about one in fifty people experience nausea, diarrhea and vomiting after eating raw Lily parts. This doesn't seem to be a problem with the cooked plant however. Just exercise a bit of caution when you try them for the first time and don't go overboard gorging yourself.
Once, I remember watching a television newscast in which the "roving" reporter made a trip to visit the "Day Lily King" of Alabama. This man grew many varieties of lilies on several acres and was known far and wide for his green thumb. At one point during the report, he mentioned that Day Lilies were edible, whereupon the reporter promptly began stuffing leaves and flowers in his mouth commenting on how good they tasted. As the report ended and the anchormen came back on the air, they were both laughing hysterically and explained that the reporter was still in the hospital recuperating from his visit. His face and pride had both taken a beating but as soon as his face returned to normal and the swelling went down, he would be back at work. So - take a hint and stay away from the larger uncooked leaves.
Day Lilies are one of the easiest plants for the first time forager to identify and use. There isn't much chance on making a deadly mistake. Even traveling at 55 mph down a country road, it isn't hard to identify the large clumps of light green leaves, or later, the bright orange flowers. Carry a small garden trowel or a shovel along with you and dig up a tasty treat almost year round. 
Recipes
ORIENTAL DAYLILY BUDS
2 cups daylily buds (golden needles)
1 tblsp peanut oil
1/3 cup almond slivers
1 tsp freshly grated ginger
1 TBS. rice wine vinegar
1 TBS. tamari or soy sauce
1 TBS. water
2 cups cooked brown rice
Steam daylily buds for 10-15 minutes, until tender.  In a wok or heavy skillet, heat the oil until very hot.  Ad the almond slivers, saute until browned. Quickly remove the almonds. Turn heat to medium. Add ginger and cook 1-2 min. add vinegar, tamari, and water.Stir to mix.Toss in daylily buds.  Serve over hot rice, topped with sauteed almonds. Serves 4.



STUFFED DAYLILY HORS D'OEUVRES
Collect the flowers first thing in the morning.  Remove stamens, trim & wash the bloom. Put in the fridge until ready to use.  Stella D'Oro tastes like sweet lettuce. Just before serving fill each blossom and place upright in a beautiufl serving dish. 1 cup of diced cooked chicken, 1/4 cup mayonnaise, 1-3 oz pkg cream cheese (softened), 1/4 cup diced celery , 1/2 tsp lemon zest, 2 tsp ranch dressing.Mix well. Fills 8 large or 12 small daylily blossoms.
STUFFED DAYLILIES
Stuffed daylilies are beautiful as a centerpiece or hors d'oeuvres. Select the colors you wish to
work with first thing in the morning. Trim and wash the bloom and place in the refrigerator
until ready to use. Mix the following recipe.
Fill each blossom and set them upright in a beautiful serving dish. Very delicious:
1 cup diced cooked chicken*
1/4 cup mayonnaise
1 -3 oz pkg. cream cheese (softened)
1/4 cup diced celery
1/2 teaspoon lemon zest
2 teaspoons Hidden Valley Ranch Dressing
Mix well. Fills approximately 8 large or 12 small daylily blossoms.
DAYLILY DESSERT
Pick several medium-sized daylily flowers in the morning.  Wash them, remove the stamen & refrigerate in a covered bowl.  When you are ready for dessert, place each daylily flower in a goblet.  Fill the flowers with raspberries and cream, sherbet or ice cream.  Top with a sprig of mint or a few Johnny-jump-up flowers.
These recipes were gleaned from various sources. Use your imagination with these versatile flowers. There are many recipes in which they can be used.
These recipes were gleaned from various sources. Use your imagination with these versatile flowers. There are many recipes in which they can be used.

O+O
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