Sauteed Daylilies and Garlic Scapes

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  • 1 tablespoon butter (substitute with ghee or olive oil)
  • 2 cups one-inch pieces garlic scapes
  • 1 cup daylily buds
  • Handful of open daylily blossoms
  • 1 teaspoon coarse sea salt


  1. In a large pan or cast iron skillet, melt the butter on medium-high.
  2. When the butter begins to foam (just before it browns), add the scapes and sauté until they brown and become slightly crispy.
  3. Add the buds and sauté for about 2 minutes until they brown and slightly wilt.
  4. Add the open blossoms last, toss gently for about 30 seconds and remove the pan from the heat.
  5. Serve warm.
  6. Store leftovers in a sealed container and refrigerate for up to 24 hours. Consider adding them to a frittata with goat cheese.


To process garlic scapes, remove the tip just below the bulge connected to the straighter section of the scape. Cut the scapes into one-inch pieces.