Daylily should be eaten dry, and stamens can also be eaten. Eat as little fresh daylily as possible. Fresh and tender meat, rich in nutrients, rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other essential nutrients. Its carotene content is even several times higher than that of tomatoes. Day lily is sweet and cool, and has the effects of stopping bleeding, diminishing inflammation, clearing away heat, promoting diuresis, promoting digestion, improving eyesight and calming the nerves. It has therapeutic effect on hematemesis, bloody stool, constipation, insomnia and galactorrhea, and can be used as a tonic after illness or postpartum. Day lily is often cooked with vegetarian dishes such as black fungus, and can also be made into soup or fried with eggs, chicken and meat, which is rich in nutrition. However, fresh day lily contains a kind of "colchicine" substance, which is non-toxic, but it is very toxic after being absorbed by the gastrointestinal tract and oxidized into "colchicine" in the body. So when eating fresh food, don't eat more every time. Because the toxic components of fresh day lily will be weakened or disappeared at the high temperature of 60 degrees, when eating, you should first blanch the fresh day lily with boiling water, then soak it in clear water for more than 2 hours, take it out and wash it with clear water before frying, so that colchicine is destroyed and it is safe to eat fresh day lily. When consumers eat dry products, it is best to soak them in clear water or warm water for many times before eating to remove residual harmful substances, such as sulfur dioxide. Day lily is a hot and humid food. People who choose injuries and gastrointestinal disharmony should eat less, especially asthma patients, not to eat.