A favorite perennial of mine, Pocket Full of Gold daylily is a gardening workhorse; long blooming, salt tolerant and edible!
Remove the stamens, rinse, dry and fry whole or strips after coating in a batter mix like Whistle Stop. Include cleaned petals and chopped tender parts of stems and tubers in salads.
Stay cool during the summer with this infused drink.
12 daylilies (remove stamens)
½ cup sugar
2 cups spring water
Apricot & Orange Juice
Make an infusion using 6 daylilies, ½ cup sugar, 2 cups of spring water. Bring to a boil and simmer. Reduce by 1/3. Strain liquid and chill.
Mix infusion equally with 1 part apricot juice, 1 part orange juice and 1 part 7-Up.
Pour over remaining daylilies, serve with ice. Garnish with borage and monarda flowers.
Tip: Eat daylilies in moderations as they can have a diuretic effect.