Milkweed: The versatile and tasty plant you need in your garden.
Common milkweed (Asclepias syriaca), are mostly known for hosting and sustaining monarch butterflies. As local pollinator populations continue to decline, this is a valuable trait alone. However, every homeowner should consider milkweed for their additional beneficial qualities: versatile restoration uses, easy to identify, and—get this—their many edible parts!
Early Spring Milkweed Buds
One of the most useful qualities of Asclepias syriaca is its versatility as a restoration species. Common milkweed is extremely useful when trying to establish native wildflower plantings on a degraded or altered landscape, and will gladly volunteer to grow along roadsides, vacant lots, farmland, pastures, and fencerows where other invasive species would quickly creep in. When placed purposefully in these types of disturbed areas for restorative purposes, Asclepias syriaca is likely to succeed. The flowers of milkweed offer a sophisticated-looking splash of color and beckon local wildlife to visit, bringing life and growth back to depleted landscapes. Other restorative uses for Asclepias are stream bank stabilization, pest management, critical area planting, and early successional habitat development—all of which many homeowners need to consider annually.
In the world of restoration plants, Asclepias species might very well be considered your “gateway” species. This is because it is easily identifiable and therefore easy to access and understand in its natural habitat. Asclepias syriaca is a tall perennial herb with many distinguishing features. It reaches between 3 to 5 feet in height, with oblong leaves that, like the rest of the plant, are covered in fine pubescence, or “fuzz”. The unopened flower buds in the Spring almost resemble small heads of broccolini and are quite attractive if you ask us! In the Summer, the flowers, which range from pink to white to purple, hang delicately between the leaves. Each individual flower has 5 petals that bend sharply backward, with an appendage in front of each that protrudes forward forming a crown like shape. After blooms die back in the Fall, the plant produces its signature bumpy seed pods. (Have you ever released one of these seed pods into a breeze on a cool autumn hike? It’s pretty magical and we highly suggest you try it!) Most iconically, the sap in the plant is latex, white and thick in appearance, and flows quickly to the surface when the plant is broken or damaged—thus its name: “Milkweed”.
Foraged Milkweed Buds
The “milk” in Common milkweed only resembles the grocery store milk in appearance—not in texture or flavor. But don’t be deterred! One of the exciting things about milkweed is its many edible parts. You can harvest and consume the shoots, buds, flowers, pods and silk, and young tender leaves. Although these vegetables can be prepared and consumed in ways only limited to your culinary creativity and imagination, they can simply be lightly cooked and adorned with salt, herbs and oils of your liking. An easy introduction to consuming Asclepias syriaca is to harvest the unopened buds in the summer months (timing depends on your location). Simply wash, blanche, drain, and serve, or even try them buffalo style! Salads, stir-frys, soups, and pasta dishes are all begging for your foraged milkweed! Just remember to leave some pods behind so the plant can seed and grow in seasons to come. Check out online resources for best foraging practices and inspiration.
If you would like to use milkweed for your own unique restoration needs, to improve the beauty of your home landscape, or to add to your edible garden, contact us today to get started!