Chestnut Herbal School

Daylily Greens Garlic Butter Saute

Written and Photographed by Juliet Blankespoor

Daylily greens

Daylily greens

Lime-green succulent spears of winter’s released slumber, daylily greens are a relished early spring wild green. Daylily’s pleasant mild flavor is excellent paired with the more pungent creasy greens or wild turnip. To prolong the season, cut the greens right at the ground, and daylily will send up tender new growth. You can cut your patch two or three times without slowing it down. The daylily greens have been up for about three weeks here in the southern Appalachians and they are beginning to develop more fibrous or chewy leaves. Once the older tips become fibrous you can cut them of, retaining the succulent  lower new growth. Pictured below, you can see how we cut the greens at ground level.

cutting daylily

Cutting daylily at the ground level

cutting daylily tips

Cutting off the fibrous tips of daylily

daylily greens in basket

Daylily greens (tender bases only)

For more on eating daylily,  please visit my article

Note that some people have daylily allergies, so try a small portion the first time, prepared from cooked flower buds or greens (raw daylily is more likely to cause a reaction). Also please read the article for ID tips, as it’s easy to confuse many poisonous plants for daylily.

Daylily garlic sauté

  • Mince four cloves of garlic
  • Warm 2 Tablespoons of butter in a skillet
  • Add the garlic for a few minutes
  • Add the washed greens and sauté until tender
  • Add salt to taste                                                                                                                    Be creative with this basic recipe, substituting sesame oil, tamari and ginger for a more Asian flair, or fresh limejuice and chipotle pepper for a Mexican twist.


Meet The Green Mastermind Behind Blog Castanea:

Juliet Blankespoor

JULIET BLANKESPOOR founded the Chestnut School of Herbal Medicine in 2007 and serves as the school’s primary instructor and Creative Director. She's been a professional plant-human matchmaker for close to three decades. Juliet caught the plant bug when she was nineteen and went on to earn a degree in Botany. She's owned just about every type of herbal business you can imagine: an herbal nursery, a medicinal products business, a clinical practice, and now, an herbal school.

These days, she channels her botanical obsession with her writing and photography in her online programs and here on her personal blog, Castanea. She's writing her first book: Cultivating Medicinal Herbs: Grow, Harvest, and Prepare Handcrafted Remedies from Your Home Garden. Juliet and her houseplants share a home with her family and herb books in Asheville, North Carolina.

Interested in becoming a contributor?


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Learn more about cultivation, identification, and uses for medicinal herbs in our 1,000-hour Herbal Immersion Program, which is the most comprehensive handcrafted online herbal course out there.




2 thoughts on “Daylily greens garlic butter saute

  1. hyyy
    iam very glade when i saw your website becaause i like to know more and more about all midicinal plant and i like to plant them in my garden
    thank you hope to see you

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