set aside. (should be about one cup of tubers)

from the larger shoots, select shoots about 1" - 1 1/2" in diameter.  strip leaves down to the pale shoot (in the way you trim up and clean green onions) until you have a white shoot abot 3/4"-1/2" in diameter. clean and set aside.

take smaller shoots and snip the leaves off at the beginning of the pale shoot and set aside. 

cut all of the shoots in quarter inch slices. set aside.

take one small onion and slice thin. 

three cloves of garlic chopped fine 

heat 2-3 tablespoons of olive oil in a skillet

add onion and garlic to the skillet

crumble 1 1/2 teaspoons of dried rosemary, add to skillet with a dash of salt

stir to mix ingredients, let simmer til onions are transparent

add in the quarter inch shoots.

cut leaves you set aside into 2"-3" pieces with scissors and add to skillet, stirring all well for a minute or two.

add 1 1/2 cups of water, add the tubers and stir in another dash of salt  

cover on low heat for about 5 minutes (to soften the greens of the daylillies).

with a slotted spoon remove solid ingredients into a saucepan and add 1 1-2 cups of cold water to stop cooking the the greens for a moment (DO Not use the liquid from the skillet for this) 

turn the heat to medium on the skillet and slowly add 2-3 tablespoons of flour, stirring in well. 

turn heat on the sauce pan on to medium low, when water is warmed, add the the skillet liquid to the saucepan, stirring in 1/4 teaspoon of celery seed, 1 1/2 teaspoons more of crushed rosemary, and another dash of salt.