Daylilies, the vibrant orange flowers that have recently appeared among the lush foliage, are moving from the vase to the frying pan. Hank Shaw, a noted writer, award-winning blogger, gardener and forager, of The Atlantic writes in his latest commentary about the "common daylily, hemerocallis fulva" and experiments with the flavors of each part: the flowers, tubers and buds. Here's a few cooking highlights from Shaw's article to get your taste buds curious:

The unopened flower buds can simply be sauteed in oil/butter, salt and pepper. The flavor is similar to squash blossoms.
Skip the stalks: "More like a bland, tough scallion."
The flowers add color and act as a thickener, but require more culinary perfecting to find their proper place in a dish.
The tubers: "First thing I noticed was that some looked exactly like fingerling potatoes, while others were pure white, like the inside of jicama. I ate a white one, and Great Weeping Jesus on the Cross, it TASTED like jicama! Only better. Like a raw sweet potato. Or rather a sweet, raw potato, not a yam."

Click here to read Shaw's piece and learn more about daylilies and how to cook them up.

*Note: If should go without saying, but, before you forage any food for the first time, consult a guidebook or materials by expert foragers like Shaw.*