(Asclepias speciosa)
Showy Milkweed thrives in full sun, adapts to various soils (clay, loam, sand), and is native to the Western/Central U.S. and Canada. It grows 2-4 feet tall, blooms pinkish-purple in summer, and is a vital host plant for Monarch butterflies.
It is a versatile edible plant, with young shoots, flower buds, and immature seed pods (under 2 inches) commonly boiled, steamed, or fried to remove toxins. Boiled parts often taste similar to asparagus or broccoli. Important preparations include blanching in salted water and, historically, using the sap to make chewing gum.
ZONE: 3-9
POLLINATOR: No
DEER RESISTANT: Yes
DROUGHT TOLERANT: Yes, "highly"
EVERGREEN: No
SPREADS BY SEED: Yes
NEEDS A CROSS POLLINATOR: Wind pollinated
AGE OF PLANT: 1yr
MATURE HEIGHT: 3-4 ft tall & 12-30" wide
SHOWY MILKWEED 3.5" Potted Plant
PLANTING & GROWING
Thrives in full sun and well-drained soil, including gravelly or sandy, but tolerates various soil types.
MEDICINAL BENEFITS
- Utilizing its milky sap for skin ailments (warts, ringworm, sores)
- Roots for respiratory/stomach issues and rheumatism, and as a poultice for swelling.
CAUTION: It contains toxic cardiac glycosides, requiring caution.
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
FLAVOR & PAIRING
This is a very versatile plant with its flavors ranging from asparagus-like young shoots with a hint of sweetness, and floral blossoms to green bean-like immature seed pods. Showy Milkweed is often compared to broccoli or okra, and it requires boiling to remove the bitter compounds. Milkweed pairs perfectly with spring vegetables, citrus, smoked savory flavors, maple, hickory, and in floral, sweet or vinegar-based infusions
Recipe photos from: Forager Chef & Project Food Forest