Recipe and photo by Emma Frisch
- Prep Time: 5 minutes
- Cook time: 12 minutes
- Yield: About 4 portions
Ingredients:
- Ghee or Coconut oil – 1 tablespoon
- Garlic – 2 cups 1-inch pieces of garlic scapes
- Daylilies buds – 1 cup daylilies buds, and a few open blossoms for color
- Sea salt – 1 teaspoon coarse sea salt
Instructions:
- In a large pan or cast iron skillet, melt the ghee or coconut oil on medium-high.
- Add the scapes and saute until the brown and become slightly crispy.
- Add the buds and saute for about 2 minutes until they brown slightly and appear wilted.
- Add the open blossoms last, toss gently and briefly and remove the pan from the stovetop.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?
donna says
hi,
I grow these in my flower beds. do you think it would be ok to pick and eat?
please advise
thanks
John Douillard says
Hi Donna,
Yes, as long as you are sure that you are growing daylilies (Hemerocallis fulva) rather than a non-edible lily and you have not used pesticides on them.