In case you couldn’t deduct this yourself… I’m the poor man in this situation. :D
Actually, eating daylily buds has been something I’ve participated in for years. My dear grandma, who passed away just this year, is the one who taught my sister and I how fun it can be to forage! We also loved fresh sassafras tea that we would brew from the roots of young sassafras plants out in the woods on my parents property. I sure learned a lot from her.
You may think its strange, but if you’ve never tried this before than I implore you not to knock it! They really do taste like asparagus; although the flavor isn’t as strong. Plus, if I may be somewhat gross for the second, you get to enjoy the subtle taste of asparagus without making your pee smell weird! There, I said it… I suppose there isn’t anything you or I can do about it now.
So yes.. although its past the prime for picking now (I wish I had enough time to always post exactly when I cook!) I highly recommend you remember this for next year when you see the wild old fashioned orange daylilies (Hemerocallis fulva) on the side of the road or in your back yard :)
(p.s. I’m a horticulturist by profession… so any comments about how horrible I am for destroying flowers will simply float by my ears like a calm summer breeze… :P)
Pan Seared Daylilies
*please see my notes below before eating any parts of a daylily
2 handfuls of green and still tight daylily buds
1 tablespoon canola oil
It’s very easy to do. First rinse the daylily buds well. Its important that they are young buds and aren’t showing much orange yet. For taste, for texture, but also to help you be assured they’re clean on the inside and not full of bugs. I’ve never had a problem with bugs though; that’s just me being cautious.
Heat the oil in a medium saucepan. Add the buds to the hot oil. Leave them in the pan for about 5 minutes, or until the sides are very browned.
Essentially you’re searing or ‘pan frying’ them. I like to do it this way because it leaves the buds with a solid texture. If you were to cook them longer at a lower temperature, they would become somewhat mushy.
*Notes: Do not eat the buds of any cultivated ornamental daylilies (such as Hemerocallis ‘Stella de Oro’ or ‘Happy Returns’). I’m only aware that the the old fashioned orange (and typically wild) daylilies are fine to eat. AKA Hemerocallis fulva. Also, please note that the only part of the daylily I’m recommending you eat is the tight green bud. I have no experience with the fully developed flower or other parts of the plant. If you venture beyond eating more than the green buds, you’re on your own :)
Have you ever eaten daylilies before? If so, do you cook them a different way? If you’ve never done this before; you should seriously think about it. And as I can vouch, its a great learning experience for kids. As a little girl I looked forward to early summer each year when Grama would cook some for me. Maybe I can even attest my love of nature to some of those early connections!
This recipe is linked to Meatless Mondays, Just Another Meatless Monday, Mouthwatering Monday, Tempt My Tummy Tuesdays, Tuesdays at the Table, Slightly Indulgent Tuesday, Tasty Tuesday, Delicious Dishes, Gluten Free Wednesdays, Foodie Friday, Friday Favorites, Food on Friday, Wholesome Whole Foods, Friday Foods, Fight Back Fridays, the Grocery Cart Challenge Recipe Swap, and Show Me How.