Well, I’m not dead so I am thrilled to announce: I ate weeds and they didn’t kill me.
Specifically, I harvested milkweed flower buds to serve with dinner last night. Rather than just posting photos of weeds I “could” eat, I decided it was time to put my wildflowers where my mouth is. Um. Literally.
I found a milkweed patch that seemed safe-ish for foraging. Close to a road, but a small one which only gets local traffic; near a farmer’s field, but it hadn’t been sprayed in months. It only took two adults 15 minutes to harvest enough for a side dish. (Imagine one gallon-sized freezer bag full).
Note: if you try this, you have to choose whether to pluck the flower buds off with your fingers, or use snips. The fingers are faster, but you get sticky white sap all over your hands. Also, don’t pick all the flower buds. Take only one or two per plant, and not every plant. Leave enough for flowers and seed pods later, plus some for the plant to propagate next year’s crop. This is especially important given the dependency monarch butterflies have on common milkweed for their life cycle.
Remember, as you read the following – I am no foraging expert. Perform your own research and use all due prudence if and when you decide to try wild food. Some guides recommend boiling milkweed-anything in several changes of water. In my world, boiling most vegetables even once produces inedible mush … which defeats the purpose of harvesting wild edibles in the first place!
I washed the flower buds thoroughly. As you can see in the photo below, the white milky sap did not come off.
I steamed the flower buds in a steamer basket over simmering water with a dash of lemon juice. I started checking tenderness around 10 minutes; they probably cooked for 15 minutes overall. I think they cooked longer than really necessary. Once I removed them from the heat, I dressed them with melted butter mixed with lemon juice to taste.
Will I die because I didn’t actually boil the buds? It was time for the true test.
I am here to tell you, I ate steamed milkweed flower buds, and lived to tell the tale.
The flavor is mild and sweet, though not as sweet as peas. The buds were very tender (like I said, I probably overcooked them). They seemed remarkably, well, vegetable-like, with not a single hint of bitter flavor.
The kids’ reactions were predictable. “Ew, what’s that?”
I replied, “They’re milkweed flower buds. You know, unopened flowers? Like broccoli.”
“Why can’t we just eat broccoli?”
I might’ve been frustrated at this point. “Because I can never get broccoli to grow nice in my garden no matter how much work I put into it, and milkweed grows whether I do anything or not. Shut up and eat your weeds!”
I would love to say we all lived happily ever after. At least no one died from eating weeds (although you would’ve wondered, watching the faces my kids made…but that’s just what they do when they eat veggies.)
Wow, you got the kids to ask for broccoli!
Your cookbook could be called “I Ate Weeds and Didn’t Die”, or “Shut Up and Eat Your Weeds”. filled with helpful tips like this one. Pesky liability though. All you need is somebody that gathers milkweed by the I-270 interchange, or next to the local factory farm’s pesticide barn.
How did you know the field hadn’t been sprayed for months?
What I really want to know is how you keep your blogging habit. I only think about starting up.
The milkweed – and the field – are literally across the street from my house. The farmer sprays with heavy industrial equipment, so we can’t miss it!
And I *wish* I had a blogging habit! I have dozens of post ideas, and barely enough time to write anything. I’ve even planned a post about not having time to post! 😀
[…] because it has so many edible parts through so many different seasons: shoots in the spring, flower buds in the summer, flowers in the late summer and edible seedpods if you catch them early enough (also in the late […]