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There are &gt;52,000 cultivars of daylilies ( Hemerocallis  spp.), some of which the ancient Chinese used for nutritional and medicinal purposes. Daylilies have tremendous potential in foodservice due to the range of color, fragrance, flavor, and textural varieties. The objective was to quantify by descriptive analysis the attribute descriptors for two edible daylily cultivars; that is, `Rosie Meyer' and `Siloam Powder Pink,' and to provide data indicating the optimum month for consumption of these two cultivars of daylilies. Blooms were harvested during early morning hours over 5 months (May through September). Six panelists were trained to use Quantitative Descriptive Analysis for 6 months on the sensory attributes of `Rosie Meyer' and `Siloam Powder Pink' cultivars. Training consisted of determining attribute categories as well as intensity ratings for references. Attribute categories included appearance, odor/scent, handfelt texture, oral texture, basic taste(s), flavor, mouthfeel factors, and chew rate. Results showed attribute categories with descriptors for `Siloam Powder Pink' as odor/scent, flavor, mouthfeel factors, and oral texture as having a significant difference ( P  &lt; 0.05) for the evaluation months. `Rosie Meyer' demonstrated significant differences ( P  &lt; 0.05) for the evaluation months in attribute categories for appearance, odor/scent, flavor, oral texture, and mouthfeel factors. The optimum month for consumption of `Rosie Meyer] was September ( P  &lt; 0.05); for `Siloam Powder Pink,' it was July ( P  &lt; 0.05). These results provide a descriptive language for daylily cultivars `Rosie Meyer' and `Siloam Powder Pink.' The optimum month for consumption to obtain the fullest range of desirable attributes will provide the food and horticultural industries with added information by which to market these cultivars.

QUANTITATIVE DESCRIPTIVE ANALYSIS METHODOLOGY FOR THE DETERMINATION OF THE OPTIMUM MONTH FOR CONSUMPTION OF DAYLILIES (HEMEROCALLIS SPP.)