Gathering Instructions

Select firm daylily buds and ideally clip them just before cooking. Gather about 20 to 30 buds depending on how big you want your appetizer plates to be. Gather about 15 scapes (more if you like things garlicky) and trim so that you are just using the flower tips. Save the scape stems to dice into an omelet or top your salad.

Rinse the buds lightly and pat dry.

Heat the olive oil in a medium to high heat skillet then add the garlic scapes. Sauté until lightly crispy and browned.

Add the buds and stir a few times to brown them lightly. It only takes a minute or two.

Sprinkle with salt and pepper and serve immediately.

Note: Garlic usually starts scaping around the same time the daylilies are at full throttle so scapes are a natural complement to the buds, but they are not necessary. Use minced garlic cloves instead or no garlic at all—both tasty options. If you are using minced garlic, add it to the oil and cook until gently softened and lightly browned then add buds.