Daylily

Fresh daylily buds contain colchicine, an alkaloid that can cause nausea and digestive distress if consumed raw. Drying and thorough cooking effectively neutralize colchicine, which is why daylily buds are always used in dried form in Chinese cooking.

Fresh daylily buds contain colchicine and must be dried or thoroughly cooked before eating — this is why they are traditionally always used in dried form.

Dried daylily buds contain carotenoids (responsible for their golden color), vitamin A precursors, iron, and phosphorus. They are a good source of plant protein relative to other vegetables.

Some preliminary research has investigated daylily compounds for potential anxiolytic and sleep-promoting properties, which would align with the traditional name "forgetting worry plant," though clinical evidence remains very limited.

Daylily buds have been used in Chinese cooking and medicine for over two thousand years. The daylily (Hemerocallis) is known in Chinese as "xuan cao" (萱草), the "forgetting worry plant" — it was traditionally planted in gardens and given to women during pregnancy to help them forget their anxieties.

In Chinese Buddhist vegetarian cuisine, golden needles are one of the essential dried ingredients, often combined with wood ear mushrooms, dried tofu skin, and dried shiitake in meatless preparations that nonetheless deliver satisfying depth and complexity.

The daylily is known in Chinese as the "forgetting worry plant" — it was traditionally planted in gardens and given to women during pregnancy to ease anxiety.

Golden needles are especially prominent in northern and central Chinese cooking, appearing in home-style dishes from Shandong, Henan, and Hunan provinces.

Soak dried golden needles in warm water for 20-30 minutes until soft and pliable. Tie each bud in a knot (a traditional technique that helps them hold together during cooking and makes a more elegant presentation).

Add to hot and sour soup with wood ear mushrooms, tofu, and vinegar — golden needles provide a sweet counterpoint to the sour and spicy elements. Use in mu shu pork alongside wood ear mushrooms and scrambled eggs.

Tie each soaked bud in a small knot before cooking — this traditional technique prevents them from falling apart and creates an elegant presentation.

Stir-fry with pork, eggs, or other vegetables. Add to braised dishes and noodle soups for textural variety. In vegetarian cooking, golden needles are invaluable for adding a meaty chewiness without any animal products.

Always use the dried form — never eat fresh daylily buds raw due to their colchicine content. Soak in warm water for 20-30 minutes, then squeeze out excess water.

Trim and discard the tough stem end if present. Tie individual buds in a loose knot for better texture retention during cooking.

Look for golden needles that are a bright, even golden-orange color. Very dark or brown buds may be old. Store in a cool, dry place in an airtight container — they keep for a year or more.