Hey, ebbie: I just sauteed the day lilly buds in butter, much as I sautee asparagus tips. I served them that way. I'm not much into adding a lot of herbs and spices, but I am sure more adventuresome cooks could do that. I cooked the first leaves of skunk cabbage like I cook leaf spinach and salted and buttered the cabbage before serving. I originally got interested in gathering native plants and flowers through study of early Colonial American life. I never saw any recipes for most of the things... just cooked them simply. Where I worked, we had enormous banks of Day Lillies, soI could harvest a good side dish's worth without it even being noticeable.

I also tried making tea from spice bush leaves, but didn't have a lot of success, there. Probably have to let them dry, like regular tea leaves..

Jerry