Common Milkweed - Food for Monarchs and for Me!

So many greens, so little time! Of all the wild greens I've tried, milkweed may be the favorite. I enjoy the texture and the taste of it. I've had my eye on a patch of milkweed in the hay field for a little while now. When I heard Papaw was ready to take the first hay cutting, I knew I needed to get moving.

First, Tim and I transplanted some of the milkweed. We brought it back and planted it closer to the house. I probably won't use any of the transplanted plants for food for awhile. The plan is to allow these to spread and attract butterflies. (As you may know, milkweed plays a vital role in the life cycle of Monarch Butterflies.) The milkweed is planted at the edge of our yard, visible from our deck, but not so close that we will be bothered by the bees, who also like to frequent milkweed. After the plants spread, then I may use part of the crop for food.

Later, Mamaw and I cut every stalk of milkweed we could find. Normally, I would not take it all, but since this was in the hayfield, either I was going to take it or it was going to become hay. It is still sitting in my refrigerator, but I will tell you how to prepare it.

I must first caution you:
1. Only common milkweed is edible. There are other species that are not.

2. In the early spring, common milkweed shoots look practically identical to Dogbane. Dogbane is poisonous. As the plants mature, they are easily distinguished, but it takes a careful look when they are young. This picture was taken in the hay field. The plant on the left is dogbane. The ones on the right are common milkweed.



Please be sure to positively identify the plants. I recommend this book.

If you are sure you have the right plant, wash it carefully. (Some like to soak their wild plants in a bit of salt water to make sure any little critters are taken care of. ) Place in a pot of water. Bring to a rolling boil. Dump and rinse. Put back in the pot, cover with fresh water. Bring to a rolling boil. Dump and rinse again. This procedure is necessary to remove all the white sticky sap found in milkweed. After you've boiled them twice, you can season and enjoy as you would any other greens. I use the leaves and the very small parts of the stem. The larger parts of the stem are too tough. Slice in wide slices. I usually cook a bit of bacon and onion, then add the greens to that. Add a bit of salt and enjoy!

Later in the season, the milkweed produces blooms, which smell incredible! They are also edible and delicious. We made fritters with them last year. This post tells a little bit about the fritters.

We will be enjoying our greens this evening, and look forward to watching the butterflies, and eating flower fritters later in the season. Milkweed, what a useful plant!