In an effort to live a more sustainable lifestyle, I am always trying to figure out what I can forage and cook for dinner. Yum (is probably not what all of you are thinking). Today, after spending the Fourth of July weekend in Oswego, New York, we came home to these lovelies in bloom – the day lily!!
This time of year you can use two parts of the day lily flower. The blossoms can be used in salads, to make fritters, you can stuff them, or make jelly out of them. Tonight I decided to go the easy way and pick the buds that have not yet blossomed and saute them. The buds can be steamed, boiled, stir-fried, or pickled. When picking the buds, make sure to choose ones that are firm and still green. If they have started to color, they won’t taste very good.
Finally – enjoy with dinner!!
Below is my recipe for how I prepared the day lily buds.
Day Lily Bud Saute Recipe
- Day Lily Buds
- Olive Oil
- Red Onion, chopped
- Parsley, chopped
1. Drizzle olive oil in the pan. Put in one minced glove of garlic and some red onion. Saute these until the red onion starts to get soft. One to two minutes
2. Add day lily buds. Saute in the buds in the onion, garlic mixture for about four minutes. Add parsley, thyme, salt and pepper. Cook for another one to two minutes.
3. Serve immediately. Garnish with parsley if desired.