The petals of daylilies have a slightly sweet, crunchy texture. Saute the buds in oil or butter for a satisfying pop in the mouth and a mild beany-greenie taste. The Chinese add the flowers as a thickener in hot and sour soups.
Don’t confuse daylilies with true lillies which are poisonous – the low clumps of long narrow leaves are the giveaway. Try only a little at first as a few people find that it upsets their stomach.