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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Common Milkweed (Asclepias syriaca) is a native perennial with multiple edible parts.
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Common milkweed can be found in meadows and fields which receive full sun.
Leaves are opposite and oval-shaped with smooth edges. The stem is round and slightly fuzzy. It produces sap when broken. The pink flowers have five petals arranged in a circular fashion. The flowers are clustered in spherical umbels.
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Common milkweed shoots can be collected when young. The top 4-6 inches can be cut in the spring when the stems are tender. Shoots must be blanched for 1-3 minutes before consuming. At this stage, common milkweed is easily confused with dogbane (Apocynum cannabinum), which is toxic and bitter. Dogbane has narrower and pointed leaves and smooth reddish-brown stems.
Immature flower heads can be steamed, blanched, or dried in late spring.
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Individual unripe flower buds can be fermented or salted and used like capers.
Flowers can be consumed raw in small amounts or infused in liquor or vinegar for a sweet and floral drink.
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Flowers become pods in mid-summer which can be collected when they are less than two inches long. The inside should be completely white. They must be blanched, steamed, or fried before consumption.
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Raw milkweed contains cardiac glycosides and other compounds that need to be denatured by cooking.
Being a native plant, less than 25% of the pods/immature flower heads should be collected and only from large healthy colonies. This is also a great plant to propagate in yards as a huge threat to many native plant populations is decreasing habitat!
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.