Day lily, also known as day lily, has edible, medicinal and ornamental values and is one of the main vegetable varieties that earn foreign exchange through export. The edible part is made by processing and drying the flower buds of day lily. Its quality is directly related to the timely picking and reasonable processing, and fresh day lily contains colchicine, which is a toxic substance. Therefore, we must do a good job in picking and processing day lily scientifically and reasonably. 1. Picking: Day lily is an infinite inflorescence, and the first flower stem forms buds one after another. Picking must be carried out several hours before the bud opens to ensure high yield and high quality. And it needs to be harvested every day, and it can't be interrupted in sunny and cloudy days. The specific standards should be well grasped, and it is best to pick the buds when they are full and not in bud, golden in the middle, green at both ends and purple at the top. If it is picked too early or too late, the yield will decrease and the color will become worse after drying. When picking, put your middle finger against the falling place where the pedicel is connected with the bud, then hold the bud with your index finger and thumb and gently break it apart. You can't just pull. Pick each cluster one by one from top to bottom, from outside to inside. Only in this way can the collected buds be neat in size and the dried products be uniform. Second, steaming: after the bud is harvested, it must be steamed immediately to avoid consuming nutrition and reducing quality. Steaming method: first put the flower buds in a steamer, and then put the steamer on the pot after the water in the pot boils, and steam tightly for 10- 12 minutes. Burn it fiercely for the first 5 minutes, and then use slow fire. The steamed buds can be fully cooked but not ripe. If it is over-steamed, the rate of dried vegetables is low, the finished product is soft and the shape is not good. The general color changes from the original bright yellow-green to yellow, and it feels slightly soft and half-cooked. When the turnover is reduced to about 1/2, it's time to go out. Third, drying: after steaming, spread it first. Don't rub it with your hands when spreading it to dry, so as not to ferment and turn sour. After steaming in the afternoon, it will be spread until the next morning. When the surface is slightly white and scabbed, dry it with drying equipment. If there is no drying equipment, you can put the steamed flower buds in the jar, and put a layer of flower buds and a layer of salt in the jar, which can be kept for 6-7 days without mildew. The dried products obtained after salt treatment should be packaged and labeled separately. 4. Storage: Dried daylily has high sugar content and is easy to absorb moisture. It is generally packed in double-layer silk bags and stored in a dry and cool place. In case of moisture regain or rain during storage, it should be dried in time to prevent mildew and deterioration.