Eat Your Daylilies! Daylily Sauté

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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  
3 eggs
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 fromGH Organics.

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