If you’re not into dreamy and swoony that’s ok. Milkweed pleases the palate just as much as the sniffer. With at least four different edible parts throughout the growing season, milkweed gives generously to the cooking pot for many months. Right now it’s all about the unopened flower buds.*
Once home, set the flowerbuds in a bowl of cold water to remove dust, dirt or critters. Now you have options. Steamed or boiled until tender they can be eaten as is, lightly seasoned or added to stir-fries, pasta dishes and the like. I’ve pickled them in the past, using the 3 Foragers’ recipe for Milkweed Flowerbud Capers. Very yum.
For the two plant walks I gave last week I opted for a quick and easy finger food that I knew was sure to please. I made milkweed fritters.
Bring a pot of water to a boil and add your milkweed flowerbuds. When water then returns to a boil start your timer for 5 minutes. When the timer goes off remove the milkweed into a bowl of icy cold water to stop the cooking process. Drain and gently press out excess water. Spread on a clean towel to dry.
*Not all milkweed species are edible and some are toxic. Stick with the Common Milkweed, Asclepias syriaca.