Daylily

Harvesting: The first harvest takes place in early spring, when the tasty and tender young foliage appears. At this time, you can cut the 3- to 5-inch outer leaves from their grassy clump, taking care not to damage the flowering stalks. Similar in taste to creamed onions when simmered or stir-fried in oil or butter, the leaves may also have a mild uplifting effect. Indeed, the Chinese used them as a painkiller.

The second harvest is during the summer when the daylily flower buds and blossoms appear. These -- especially the pale yellow and orange varieties -- are the sweetest, most delectable parts of the plant. They can be eaten at all stages of their growth, raw or cooked. The tightly closed flower buds and the edible pods add interest to salads but also can be boiled, stir-fried or steamed with other vegetables. The blossoms, with their flowery taste and slightly mucilaginous texture, add sweetness to soups and vegetable dishes. Half opened, fully opened and even day-old daylily blossoms may be dipped in a light batter of flour and water and fried in a wok, tempura style. Dried daylily petals, called "golden needles" by the Chinese, are an ingredient in many Chinese recipes, including hot-and-sour soup.
http://articles.sfgate.com/2005-04-09/home-and-garden/17368884_1_daylil…