Milkweed is a delicious edible wild plant many foragers know. If you're new to the plant, please read The Forager's Guide to Milkweed that covers sustainable harvesting practices before sending me a nasty email about the monarchs.
What kind of milkweed can you eat? I can only recommend two species for eating: Asclepias syriaca (common milkweed) and Asclepias speciosa (showy milkweed). There are other edible species but they're not as good, in my opinion.
Milkweed must always be cooked before eating as it can give people can get an upset stomach raw. Most people make milkweed safe for cooking by blanching it in boiling water.
Milkweed is a fascinating plant that has many delicious edible parts.
The shoots are the fist part to come up in the spring, and make a decent vegetable. An old favorite is Milkweed Shoots Milanese.
Unopened milkweed flower buds make a delicious vegetable. My favorite thing to make with them is Steamed Milkweed Buds.
Milkweed flowers are fruity and aromatic and turn liquids bright pink. Make sure to check out my Milkweed Flower Cordial and Shrub.
Young milkweed pods (harvested 2inches long or less) are my favorite part of the plant. Don't miss out on Cornmeal Fried Milkweed Pods.
The leaves are edible, but tough. One thing you can do with them is puree them into pasta dough, like I do with my green Milkweed Bud Fettuccine.
Steamed Milkweed Buds
Milkweed Bud Huazontles
Fried Milkweed Pods
Southern-Style Smothered Milkweed Pods
Cattail and Milkweed Shoot Salad
Wild Shoot Salad with Dryad Saddles and Wild Mint
Spaghetti with Milkweed Pods, Heirloom Tomatoes, Garlic Oil and Basil
Milkweed Flower Cordial and Shrub
Milkweed Silk / Milkweed White
Shrimp with Porcini Cream
Milkweed Bud Fettuccine
Milkweed Leaf Pasta Dough
Milkweed Shoots Milanese