
Daylilies: The Effortless Perennial That Blooms All Season Long!
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Types
There are thousands of beautiful daylilies to choose from! Combine early, midseason, late blossoming varieties, and repeat bloomers to have daylilies in flower from late spring into fall.
Daylily flowers may be fragrant and come in many colors, shades, and color combinations. Some flowers are full and round, others have wide petals with ruffled edges. Daylilies called “spiders” are spider-like in shape, while “doubles” have double the number of petals and sepals. Some new cultivars are even night-blooming and very fragrant.
Some of our favorite cultivars include:
- ‘Stella de Oro’ has numerous yellow flowers per scape and blooms all summer.
- ‘Little Grapette’ has small purple flowers and blooms in early summer. This daylily is only 12 inches tall.
- ‘So Sweet’ has yellow flowers. Its leaves remain green over winter.
- ‘Ruby Spider’ has large, up to 9 inches wide, scarlet-red flowers with golden throats.
- ‘Catherine Woodbury’ blooms in mid- to late summer with fragrant lavender-pink flowers.
- ‘Indian Giver’ has large rich-purple flowers and blooms early to late summer. It’s semi-evergreen.
- ‘Siloam Double Classic’ has fragrant, salmon-pink, double blossoms in early- to midsummer. It’s ideal for containers.
Reblooming daylilies have the ability to re-flower during the growing season:
- ‘Good Fairy’, ‘Mini Stella’, ‘Happy Returns’
Evergreen daylilies have leaves that remain green over winter:
- ‘Wind Frills’, ‘So Sweet’, ‘Joan Senior’
Looking for a specific color? No problem! Here are a few options:
- Pink: ‘Lullaby Baby’, ‘Chicago Candy Cane’, ‘Halls Pink’
- Lavender/Purple: ‘Mountain Violet’, ‘Velvet Shadows’, ‘Summer Wine’
- Red: ‘Hearts Afire’, ‘Oriental Ruby’, ‘Red Mittens’
- Orange: ‘Rocket City’, ‘Carrot Top’, ‘By Myself’
- Yellow: ‘Lemon Lollypop’, ‘Mini Stella’, ‘Paradise Prince’
- White: ‘Crispin’, ‘Ice Carnival’, ‘May May’, ‘So Lovely’
Gardening Products
Cooking Notes
Daylilies are edible and have a long history in the kitchen. The tender foliage was eaten as a spring green, the buds and flowers were eaten raw and added to soups, and the swollen portions of the root were boiled and eaten. All parts have a mild peppery taste and act as a thickening agent when cooked in stews, soups, or sauces.
- Try sautéeing daylily buds in some butter and garlic. They taste like a cross between green peas and asparagus.
- Dip daylily buds in a light batter and deep-fry them. Sprinkle with salt, and you have a special summer treat!
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Those are called aerial bulbs. They contain the genetic material needed to start a new flower. In nature, they drop to the ground to eventually form flowering bulbs. You can simply pull them off, you make sure there is more energy to form flowers next year. Or, you can harvest and plant in a furrow (similar to peas) in a protected area that won't be disturbed; in a few years, they'll grow into bulbs.
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