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At this time of the year, orange daylilies decorate the roadsides, meadows, fields and backyards in many places. As with all wild foods, take precautions. Note: I don't use wild foods from areas where chemicals are sprayed, nor do I pick daylily buds at the roadside due to car emissions, but that's just me. A humorous food blogger describes the potential dangers better than I.

Pick the unopened daylily buds, which are 1-3 inches in length. Rinse. Ordinarily I use olive oil or canola oil for health reasons, but for the exquisite decadence alone, for all that is holy, use real butter, or half oil/ half butter.

Chop, mince, or thinly slice several garlic cloves and saute them first.

Toss in the daylily buds and cook until lightly browned. Less than 5 minutes, depending on how hot your frying pan is. Add salt to taste. The flavor is similar to young green beans; the texture is indescribable.

Variations on this are limited only by your imagination. I plan on adding sliced portobello mushrooms, sundried tomatoes, slivered red peppers, red onions, water chestnuts, etc.

Serve with pasta or rice and either meat, fish or tofu, depending on your preference, to make a meal instead of a side dish. Place a few opened daylilies in a vase and light a candle. Add music or converse. As ever, pause, take a deep breath, then enjoy!

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