Having just recently learned that all parts of the milkweed plant are edible at different times, I have been too late to experiment with the early spring sprouts. I did fry some young leaves in June and some fully-bloomed flowers a little later – both were good but just experiments without actual recipes.
The flowers are beginning to wilt now, but there are still a few young plants, and the flowers before they bloom are supposedly tastier, so I came up with this very simple soup recipe.
Before going any further, I should mention that you need to make sure you can properly identify milkweed. If you have it in your garden, you probably know what to look for, but otherwise you should check with someone who does know, as there are other, not so edible plants which are similar.
Also, I am always careful to encourage milkweed as it is beneficial to monarch butterflies in particular, and many pollinators in general. I sometimes have to pull them out of my vegetable patch, and otherwise I allow myself only one or two blossoms a plant, so there is still plenty left for the butterflies. Not all the flowers turn into pods (I hope to have recipes for those soon), so the plant won’t miss a couple.
Other than those considerations, the soup is very easy to make, vegan (unless you choose to use milk in place of the nut milk) and contains almost all foraged plants, which means it is inexpensive and super good for you. If you are not sure about lambs quarters, refer to my previous post on these here.
Milkweed flower and lambs quarters soup
1 onion, chopped
5 cloves of garlic, chopped
1 cup milkweed flowers (not yet open)
1 potato, chopped
1 cup cooked or tinned chick peas
1 Tbsp each oregano and parsley
1 tsp salt
1/2 tsp pepper
1 cup water or vegetable stock
6 cups lambs quarters, leaves only (the stems by mid-summer are woody)
1 cup nut milk
Fry the onion and garlic in the oil on medium heat until the onion is soft, but not browned. Add the flowers, potato and chick peas and simmer for about 10 min, until the potato is soft. Add the herbs, salt, pepper and lambs quarters, and simmer until the greens are cooked (about 2 minutes), stirring to make sure they are cooked evenly. Add the milk (I used almond) and heat through. Blend it in a food processor or blender. Serve hot.