DLFAnyone who has spent some quality time on Lost Cowboy over the years will surely know that my favorite flower is the orange daylily. Although many find the flower to be common, I love that they bloom at the height of the summer and each glorious flower lasts for just one day. One day they are ubiquitous, and the next day they are gone for another year.

Through the years I have admired these flowers, cut them, photographed them, dried them, and painted them. But I never once thought to EAT them. Until now.

I was surprised (and delighted) to see this Kitchen Vignette on my PBS Food app: “Daylily Fritters: an Edible Flowers Recipe for Summertime.”

About the recipe for Daylily Fritters: “Summer flowers are not only fragrant and beautiful to look at, but some of them are also delicious to eat. I’m a long-time fan of cooking with flowers. On my blog, I’ve shared recipes for lilac scones, dandelion marmalade, and rose coconut semifreddo. But I haven’t yet shared my love for one of summer’s most prolific and yummy flowers: daylilies. Daylilies are a popular staple in Asian cuisine and they are used both fresh and dried. Every part of the daylily plant is edible: you can pluck the young shoots, boil the tubers like potatoes, or spruce up your salads with its bright orange petals. But my very favorite part is the flower bud.”

The Kitchen Vignette for Daylily Fritters is fun to watch and the page on PBS Food includes some great pictures and of course, the recipe.

I can’t say I am going to try eating my favorite flower… but is nice to know I can.

See all the great “foodie” resources of PBS Food here.

Visit the Kitchen Vignette blog here.