Day lily, commonly known as "day lily" and scientific name day lily, belongs to Liliaceae and is the bud of a perennial herb. Day lily is delicious, tender and nutritious, such as pollen, sugar, protein, vitamin C, calcium, fat, carotene and amino acids. 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 are at a high temperature of 60? 0? 2C, so when eating, you should first blanch the fresh day lily with boiling water, then soak it in clear water for more than 2 hours, then take it out and wash it with clear water before frying, so that colchicine will be 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.

Carrot leaves are not poisonous.