Seven-pronged daylily

Seven-pronged daylily

　　Seven-pronged daylily is produced in Jiafeng Town, located in the Qin River Basin of Jincheng City. Its advantages are: first, its bright yellow color and neat, clean appearance; second, its long, thick, and plump flower buds; and third, its crisp, tender, and refreshing taste that stays firm even after prolonged cooking.

　　Daylilies are commonly known as golden needles and come in varieties with either five or seven prongs. The seven-pronged golden needle from Panhe Village differs from the typical five-pronged variety, as it features a golden-yellow hue, five-inch-long prongs, a delicious taste, tender and bright flesh, and high nutritional value. This type of daylily has specific requirements for soil, fertilizer, and water, and involves special techniques during the steaming and drying process — it typically takes 10 kilograms of fresh daylilies to produce just 1 kilogram of dried ones. When transplanted to other regions, it does not grow with seven prongs. Only in Panhe Village has nature bestowed unique conditions such as mountain spring water, yellow sandstone slabs, and other favorable factors for cultivating seven-pronged golden needles.

　　According to local elders, their village has a long history of cultivating seven-pronged golden needles. Legend has it that Empress Wu Zetian of the Tang Dynasty once issued an edict declaring the seven-pronged golden needles of Panhe as “imperial vegetables,” and local officials presented them as tribute every summer for the emperor’s enjoyment. This tradition continued until the late Qing Dynasty, when it was temporarily lost due to natural disasters. After the founding of New China, local farmers resumed the cultivation of seven-pronged daylilies.