Can you still eat daylily after it blooms? When is the best season to eat daylily?

Many people probably think that daylily is poisonous and cannot be eaten. In fact, this is not the case. Fresh daylily contains a substance called "colchicine". Although it is non-toxic in itself, it is absorbed by the gastrointestinal tract and oxidized into "dicolchicine" in the body, which is highly toxic. So when eating fresh daylily, don't eat too much at a time. Do you understand?

Contents of this article

1. Can you still eat daylily after it blooms?

2. When is the best season to eat daylily?

3. What are the taboos of eating daylily?

Can you eat daylily after it blooms?

Daylily should be eaten dry, and the stamens can also be eaten. Fresh daylily should be eaten as little as possible. However, fresh daylily contains a substance called "colchicine". Although it is non-toxic in itself, it is absorbed by the gastrointestinal tract and oxidized into "dicolchicine" in the body, which is highly toxic. Therefore, when eating fresh products, do not eat too much each time. Since the toxic components of fresh daylily can be weakened or disappear at a high temperature of 60 degrees, when eating, fresh daylily should be blanched with boiling water first, then soaked in clean water for more than 2 hours, and then washed with water for 2 hours before frying. In this way, the colchicine can be destroyed and it is safe to eat fresh daylily. When eating dry products, consumers are best to soak it in clean or warm water several times before eating, so as to remove residual harmful substances such as sulfur dioxide. Daylily is a food close to damp heat. People with ulcer damage and gastrointestinal discomfort should eat less. People with phlegm, especially asthma, should not eat it. As for unopened daylily, it is definitely poisonous if eaten fresh, but after drying and then cooking, it is not poisonous. It is best to use high heat during the cooking process, so that it tastes better. In short, it is not non-toxic if eaten raw.

When is the best season to eat daylily?

Day lilies are available in spring and autumn, so they are best eaten in season.

In addition, day lily is often cooked with vegetarian dishes such as black fungus. It can also be made into soup or stir-fried with eggs, chicken, meat, etc. It is rich in nutrients.

What are the taboos of eating daylily?

1. Eat dried vegetables or soak them in warm water before eating

It is best to eat dried daylily because the toxic ingredients have been eliminated during the production and processing. But to ensure that there is no risk, it is best to soak it in clean or warm water several times before cooking.

2. Do not eat more than 50 grams

It is best not to eat more than 50 grams of fresh daylily at a time to prevent poisoning. Before eating, it must be thoroughly blanched in boiling water, then soaked in clean water for more than two hours, washed with water, and then fried. This will basically destroy the "colchicine". Studies have shown that high temperatures of 60 degrees can reduce or eliminate the toxicity of fresh daylily.

The calories of every 100 grams of daylily are 199 calories. In our daily consumption, we usually consume about 15 grams per day.

3. Remove the stamens

Before eating, it is best to remove the heart (stamen) of the daylily, blanch it in water, and then dry it before eating. This way, the toxicity is very low. Because its toxic component "colchicine" is mainly found in the stamens of fresh daylily. Fresh daylily contains a substance called "colchicine" (itself a drug for treating gout). Although it is non-toxic in itself, it is absorbed by the stomach and intestines and oxidized into "dicolchicine" in the body, which is highly toxic. If an adult ingests 0.1-0.2 mg of colchicine (equivalent to 50-100 grams of fresh daylily) at a time, it can cause poisoning; ingesting 3-20 mg of colchicine at a time can lead to death.