Daylilies open for just a day. Their botanic name, hemerocallis, is a Greek word translating to “beautiful for a day.”
Daylily Bud Sauté
2 dozen daylily buds
1 clove garlic, finely minced
1⁄4 cup olive oil
½ cup flour
Salt and pepper
Dash of nutmeg
1 teaspoon milk (if needed)
1. Cut base off buds.
2. Sauté garlic in a small amount of olive oil.
3. Beat eggs and mix enough flour to make a thin batter. Add sautéed garlic, 1⁄8 teaspoon each of salt and pepper, and nutmeg. Add a teaspoon of milk if batter is too thick.
4. Dip buds in batter and sauté until golden brown.
Reprinted with permission from GH Organics .