Spud and Bud Sauted Salad


Such an over looked food source the daylily is! Easy to propagate and hard to control beds can give you plenty of food to play with.

 I served this yummy dish with pan seared salmon and a stuffed lily but this vegetable sauté stole the show. 

Collect green buds of the daylily. I would snip 3-5 budding heads to serve two people. Use the green buds and 1-2 blossoms for the sauté.  Save the open blossoms, orange buds, and withered flowers for drying and use as seasoning.

Daylily sauté with potatoes and peas

Wash buds from 3-5 budding heads and reserve.  This will give you approx 2 dozen little green buds.

Remove petals from 1-2 fresh lililes, reserve.

Also prepare:

  • 4-5 small red potatoes, quartered
  • 1/2c green peas
  • 1/2 med onion, sliced
  • 1 clove garlic, diced
  • 2T butter/oil

Bring a pot of salted water to a boil. Add potatoes and cook until fork tender.  

While the potatoes are boiling, heat oil or butter in a pan. Add onion and garlic and cook on med-low until clear and shiny. Add peas and season with salt and pepper.

When potatoes are done, remove with a slotted spoon and place into veggie pan.

Add daylily buds to boiling water and blanch for 1 minute or less. Remove buds and add to potatoes and peas. Stir over medium heat long enough to adjust seasoning and stir in the reserved lily petals.

Simple and Summer on a plate. I would also pair this with a grilled portabella or pork chop and a side of watermelon.