Daylilies (Hemerocallis) species have been used for cooking for centuries. The Chinese have used all parts of the daylily to eat. The dried spent blossoms are the primary parts used in cooking. In China (Taiwan) there are acres of daylilies grown for cooking. The great diversity of daylily cultivars probably means that there is a large untapped resource of potential daylily cooking attributes to be discovered.

Note though that daylily buds can result in gastric distress in some people. It is possible too that there are daylily varieties that may be easily digestible for everyone.


Golden Needles,” a traditional ingredient in Chinese dishes, such as Hot and Sour Soup and Moo Shu, are actually sun-dried daylilies! Vast fields of daylilies, probably a species, are grown for harvest in Asian countries including China and Thailand. The buds are picked when colored, but unopened, and dried in the sun for about a week. You can harvest your own (use
the milder yellow varieties) and either sun-dry them or use a dehydrator. They may also be found in oriental markets. To use them, soak the dried flowers in hot water about ten minutes. Then pinch off the stem end, and cut in half if large. They add a chewy texture and are rich in carotene.
4 eggs
4 scallions, sliced
20 golden needles
1 small can bamboo shoots
1/2 pound snow pea pods, cut in half the long
1 medium carrot, cut into match-stick (julienne)
Substitutes: water chestnuts, bell peppers or
broccoli, all cut in comparable sized pieces, can
be used in place of any of the vegetables.
2 cloves minced garlic
2 Tablespoons grated or minced garlic
4 cups cooked rice
2-4 Tablespoons soy sauce
2 Tablespoons canola oil
1 Tablespoon sesame oil
Heat the sesame oil in a 10-12 inch non-stick skillet or wok. Add eggs, spread over pan as thinly as possible. When done, but not brown, remove and slice into thin strips. Set aside. Heat canola oil until smoking. Add ginger and stir. After one minute add garlic, the vegetables, scallions and golden needles. Mix and stir-fry rice about three minutes. Lower
heat and cook until vegetables are done but crisp. Add rice, egg and soy sauce to taste, and mix until heated through. Serves 4 as a side dish or 2 as an entree.
-Kristin Kearney-
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 May 3 (Monday)

 Shipping begins 

(Weather Permitting) 

We begin shipping as soon as the snow melts, fields dry out and the daylilies begin growing.  

 May 29 (Saturday) 
Daylily Gardens Open: Please check first because of the unusual nature of this season

Thurs-Sun 10-5pm

 June 5-20: Iris Days

This period is when the maximum number of Iris blooms are showing. There is both a large variety of colors as well as a large show of blossoms. Many other perennials in bloom as well.

  July 4-5: Closed for Private Party

(Closed SUNDAY)

Open Saturday July 3

 July 8th (THURSDAY)
Peak Season 
Peak-season hours: Open Wednesday-Monday (closed Tuesdays): 10-5 pm

This is The Time to come and see the field in full bloom. Thousands and thousands of blooms all blooming at once.

Peak Blueberry Season begins: Organic PYO

The Blueberries typically produce an enormous amount of berries, but sometimes because of heavy picking the crop can be in short supply while the next batch ripens

 July 17-July 18
Rock River
Studio Artist Tour

This weekend is a lot of fun! There is art to see, blueberries to pick and acres of daylilies in bloom. 

 August 15th
Peak season ends
post-season hours

Thurs-Sun 10-5 pm

While the mass of blooms is less than peak, there are still thousands of blooms out. It is always amazing to see how the daylilies just keep on blooming.

 September 6th: Last day Open Gardens close 

open by chance or by appointment after this point.


 Early-Mid October: End of 2020 Shipping Season.