I was hesitant about this, I’ll admit it.
But, I’m glad I did it.
I was all for battering and frying the daylily flowers because they were so similar to squash blossoms, but I was a little afraid of the buds.
I found a recipe for the buds and tried it out.
They are good!
Taste very much like a mild asparagus. I will definitely be adding these to my meals as long as they are in season right outside my door!
If you’re going to try these, make sure you pick ones that aren’t about to open, are still somewhat green and firm. I picked a bunch that were 2-4 inches long.
Heat a saucepan over medium heat and add 1 teaspoon of oil.
As soon as the pan is up to temperature, add the buds.
Sprinkle some salt over them.
Give them a shake to brown all sides evenly.
You won’t want to cook them for more than 5 minutes because they will get mushy. Cooking them quickly in a hot pan is the best way to achieve a good texture and flavor, almost like searing them.
Sprinkle on some pepper when you remove them from the heat.
I had these with rice noodles and a miso lime dressing with red cabbage and scapes. I love the garlicky flavor scapes add to my dishes without overpowering the other flavors.