Mike Lyle wrote:
[...]
I've eaten the flower-buds, as cooked for us by a Chinese visitor.
A
gastronomic non-event, I thought. I've seen dried ones in oriental
shops, labelled "day-lily buds", in case anybody wants to try them.

Oh, and, taking my cue from Ray Mears, I've tried fresh very young
lime (linden, not citrus) leaves: they're a pleasant salading.

--
Mike.