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A picture of a Daylily

Daylily

Hemerocallis spp.

Also known as

Daglelie (Afr.)

Hemerocallis lilioasphodelus flower by Paolo Costa Baldi (CC BY-SA 3.0)

Full Sun
Easy care
Frequent watering
Half-hardy

10a

USDA zone

-1°C

Minimum temperature

Expected size

Height
Spread

1m

Max

1m

30cm

Min

30cm

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

More images of Daylily

Hemerocallis flower
Hemerocallis flower
Hemerocallis flower
Hemerocallis flower
Hemerocallis flower

Daylily Overview

Hemerocallis comes from two Greek words meaning ''beauty'' and ''day,'' referring to the fact that each beautiful flower lasts only a day. Each flower stem has at least 12 flower buds, so the plant stays in bloom for several weeks, despite the flower only lasting a day. Daylilies are basically sun lovers. They bloom admirably in six hours of sun and will make do with less, but the more sun they get, the better.

Common problems with Daylily

New growth may be damaged by slugs and snails. Rust when too wet, overall resistant to pests and diseases.

How to harvest Daylily

Flowers can be harvested from late spring to early summer.

How to propagate Daylily

Division

Divide in spring or autumn shortly after they have finished flowering. Cut the foliage back to around 30 cm. Plant divided clumps in a hole that is not too deep, more or less the same depth they were. Cover with soil and water well.

Seed

Make a furrow 3 cms deep, as long as the bed will accommodate. Plant the seeds between 3 - 15 cms apart and cover with soil. Firm the soil over the planted row. Transplant as soon as the leaves touch each other.

Special features of Daylily

Crop rotation

Light Feeder

Pot plant

Attractive flowers

Long blooming season, known to bloom from late spring until autumn. Flowers range from 5 - 20 cm in the familiar Lily shape and consist of 3 petals and 3 sepals.

Other uses of Daylily

Culinary

Medicinal

Was taken as tea for pain-killing properties in the late 19th century.

Edible

The flower buds (while they are still green and firm) can be steamed, boiled, pickled or stir-fried. The fresh petals are lovely in salads, and dried, for use in clear broths or miso soups.

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