Orange and Ginger Glazed Daylily Buds

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Orange juice and crystallized ginger give a pleasant sweet-tart note to sauteed daylily buds. This makes an exotic side dish or plate garnish.


  • 3 cups daylily buds (or fresh green beans)
  • 2 tablespoons Organic Valley Butter
  • 2 tablespoons crystallized ginger (finely chopped)
  • 14 cup organic orange juice
  • salt to taste
  • freshly ground pepper to taste


Place the daylily buds in a steam basket and set over boiling water in a pot. Cover tightly and steam the buds until partially tender, about 3 minutes. Drain, rinse with cold water and drain again. Dry the buds gently in cloth or paper towels.

Melt butter over medium-high heat in a large skillet. Add the daylily buds when the butter is sizzling but still light in color. Stir in the crystallized ginger and cook, stirring often, until buds are partially tender, 1-3 minutes. Raise heat to high, add orange juice and cook, stirring often, until liquid is reduced to a glaze. Season daylily buds with salt and pepper to taste. Serve immediately.

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