Milkweed

Common milkweed (Asclepias syriaca) is a food source that gives several edible parts during different times of the year. Last year, we made an effort to try almost all of them. Milkweed grows in open fields and meadows, roadsides, along forest edges and near river bottoms. It is found in eastern North America, except for the deep south. It will grow in dense colonies, sometimes filling a field with green stalks. Milkweed is commonly known as a food source for the Monarch Butterfly caterpillar.

Common milkweed is a tall perennial herb that rarely branches, an important identifying characteristic to differentiate milkweed from dogbane, a poisonous look alike. The leaves grow in opposite pairs along the stalk with short stems. They are elongated ovals, veined and thick. The stalk and undersides of the leaves are covered with fine hairs that can be viewed under magnification, another important characteristic. The flower bud clusters appear in spring, looking a bit like bunches of broccoli. Once the flowers open, they can range from white to pink or purple, many times a combination of colors. From each flower cluster, only 1-4 pods will eventually appear in mid-summer. The pod are teardrop shaped, green, and usually bumpy or covered in soft green spikes. The pods will grow to 5 inches long when mature and contain seeds and silk that helps the seeds "fly" to their next destination. All parts of the plant will exude a white, milky latex sap if broken.

We had read about a bitterness associated with the plant and the sap, and possible poisonous characteristics of the sap. We also read some strongly worded arguments about the non-bitterness of milkweed. Most people who have actually gone out and really tried milkweed seem to agree that it is not bitter, and does not need to be boiled in 3 changes of water to make it safe to eat. We decided to go a safe middle route, and boiled our milkweed once for about 8 minutes. All parts we tried after a initial boiling-the shoots, flower buds, and pods-were very tasty and not bitter at all. I will admit that once we used the boiled parts in a recipe and the milkweed was cooked again, it tasted even better. Milkweed is a wonderful addition to recipes as a vegetable, it's flavor resembles green beans.

In the spring, we went to open areas that we knew had milkweed growing in them last year. Sometimes you can find the dead, dry stalks from last year. The shoots are best picked when they are 6-12 inches tall. At that stage their leaves are still partially closed along the stems. They are tender and can be gathered without a knife by pinching the stalks off. We boiled them and ate most of them plain with a pat of butter and a shake of salt. These are great spring vegetables.

Next come the flower bud clusters. We picked them when the clusters were still fairly tight, the stems of the flowers will elongate and the cluster will become much looser and floppier right before the flowers open. At this stage, the flower bud clusters look like broccoli. We boiled them about 2 minutes and tasted them with butter and a bit of salt. Again, they tasted a bit like green beans, only with a more velvety texture. After an initial quick boil, we keep some in the fridge to add to stir-fry vegetables. Then we cooked them in a quiche and in soups, and they tasted even better. We also made a caper-like condiment with the brined and pickled buds. We did not taste the open flowers yet, although they are edible.

The pods came very early last year with all of the rain in the spring and high heat last summer. Pods on different plants are all in different stages of readiness, so we went out for multiple harvests. The pods we gathered to eat are actually immature, the insides were completely white and the outside green shell was still tender. We picked pods between 1-3 inches long. Robert boiled them for 5 minutes, and some were popping open. We tried them plain, but the flavor was greatly improved when we then chopped and stir-fried them with soy sauce. I also took the boiled pods, split them along their seam, removed the white pre-silk, and stuffed them with a cream cheese, jalapeno and red onion mixture and baked them topped with breadcrumbs. I stuffed some other pods with buttered basmati rice mixed with the cooked pre-silk, and baked those in a yellow pepper sauce. The pods make another fantastic wild vegetable.

For a video about foraging milkweed with Blanche Derby that Robert filmed this past weekend, click here.

Black Locust Recipe - Black Locust Flower Syrup

Black locust infused sugar

Making syrups to mix into drinks and dilute with seltzer is a common Hungarian tradition. Ripe fruits or fragrant flowers become the flavor components for the sugar syrup, ascorbic acid is added as a preservative and tart flavor booster. We get powdered ascorbic acid (vitamin C) at GNC in an 8 oz bottle and it lasts for a long time. Here we used black locust flowers (Robinia pseudoacacia) as the flavoring agent, and mixed it with seltzer for a refreshing drink. Robert rims the glass with sugar infused with more black locust flowers for an even more fragrant flavor. The syrup is added to seltzer or water at a 1:7 ratio to make the final drink.

Black Locust Flower Syrup                       makes about 4+ cups of syrup

2 1/4 c. water

3 c. sugar

2 c. packed black locust flowers

3 T ascorbic acid powder

1. Heat the water to boiling and add the sugar. Remove from the heat, and stir until the sugar dissolves.

2. Allow the sugar syrup to cool to 80°F, then add the black locust flowers. Let the flowers steep in the syrup for 24 hours.

3. Filter out the flowers and give them a squeeze to extract all the flavor.

4. Remove 1 cup of the syrup, and warm it up. Add the ascorbic acid, stirring to dissolve it. Pour the syrup back into the rest, mixing well. Store in airtight containers.

Black Locust flower cluster

Black Locust Recipe - Black Locust Flower Doughnuts

This is a pretty basic deep fried doughnut recipe that we can use for any flower. I do not add any spices, since the black locust (Robinia pseudoacacia) is delicately scented, and we really want to taste it. These were even good the next morning!

This recipe is available in our book, available Spring 2016.

http://www.skyhorsepublishing.com/book/?GCOI=60239108626260&

Black locust flowers

Foraging Report 06/05/2011

Black locust doughnuts

Black locust flowers and leaves

It was last week that we found ourselves gathering black locust (Robinia pseudoacacia) every day. The blossoms were delayed by rain and cooler temperatures, but they suddenly exploded all at once as soon as the sun came out. The very fragrant, white flowers grow in clusters, sometimes so abundantly the whole tree appears white. The smell is unmistakable, and so wonderful. Eaten raw, the flowers are surprisingly crunchy and taste like super sweet peas. We enjoyed them raw, and experimented with many recipes this season, including a jelly, doughnut, custard, and syrup. The short period of availability was over in shorter than expected time, since they all bloomed at once, instead of over a full week.

The late, chill spring also stunted the milkweed (Asclepia syricas) shoots. When the sun finally appeared, the leaves unfurled and we missed our opportunity to gather the shoots. The stalks are growing fast, and you can already find small clusters of flowers. The flower clusters look like small heads of broccoli, and after a quick 5 minute boil, can be eaten in a salad or mixed into a quiche. We are looking forward to the larger flower buds to attempt making a "caper" from the closed flowers. We also love to eat the small, immature seed pods.

We did get in a bit of letterboxing, and attended an event in Salem, the 4th Annual Gotta Box event by Sally-O. The weather was not cooperating most of the day, so Gillian and I stuck around the pavilion to do exchanges and pass out cooties while Robert hiked. I brought some potluck biscuits--pine pollen biscuits with cream cheese and grape jam, and ramps green biscuits with garlic mustard-mustard and kielbasa. Yum!

Blanche Derby discussing dandelion

Acorn cupcake with wild grape-
cream cheese frosting

We were fortunate enough to attend another Wild Weeds Walk and Taste with Blanche Derby in Cummington, MA. It took place at a farm, and she discussed burdock (Arctium lappa), cattails (Typha latifolia), dandelions (Taraxacum officinale), orpine (Sedum purpureum), and shadbush (genus Amelanchier) among others. Gillian enjoyed interacting with the group of children on the tour, and she also loved the chickens and ducks on the farm. We contributed some acorn cupcakes with wild grape-cream cheese frosting to the tasting after the walk. Video clips coming soon!

We are keeping our eyes on the cattails to gather some shoots, and are in need of a new area to go gathering. One area Robert visited last year was home to some invisible biting insect that left him covered with red welts, and another potential site we gathered from has a new "No Trespassing State of Connecticut" sign posted. One site we visit has narrow leaf cattails (Typha augustafolia), which produce a lower yield on pollen and flower stalks so it is not ideal.

Beach pea flowers

While spending a lazy afternoon at the seashore, we noticed the roses (Rosa rugosa) blooming, and will be back for the aromatic petals for syrups and wine. Robert also saw lots of beach pea flowers (Lathyrus japonica) for a potential harvest. We don't often catch the peas at a good stage, they can toughen up really fast. The peas can be eaten raw or cooked, and we'll keep an eye on these ones. The bayberries (Myrica pensylvanica) have bloomed and are producing their waxy berries. We gather the leaves to use like commercial bay leaves, they add great flavor to soups.

Black Locust Recipe - Black Locust Jelly

This jelly is made using the same method we have been using all spring to make flower and blossom jellies. We gather the Black Locust (Robinia pseudoacacia) flower clusters right before or very shortly after they open for the sweetest and most fragrant results. The white flowers are removed from the green stems, and tightly packed into a measuring cup. Boiled water is poured over the flowers, and we allow them to steep overnight. I strain the flowers out through a jelly bag, and allow the liquid to settle. The pollen will sink to the bottom of the cup, and I discard that liquid to keep the jelly clear. This jelly would make a great dessert glaze, since it is so clear and shiny.

Black Locust Flower Jelly                makes about 5-8oz jars

4 c. packed black locust flowers
3 c. boiling water

1. Pour the boiled water over the flowers, cover, and allow them to steep overnight.
2. Strain the flowers through a jelly bag, you will get about 3 c. of liquid.

2 1/2 c. black locust flower infusion
4 T lemon juice
1 box Sure-Jel pectin
4 c. sugar

3. Combine the infusion, lemon juice and pectin in a large pot. Bring the mixture to a boil, stirring often.
4. Add all of the sugar at once, and stir. Bring back to a rolling boil for 1 minute.
5. Remove the jelly from the heat and ladle into sterilised jars. Simmer in a water bath for 10 minutes.

Black locust flowers on the tree

Black Locust Recipe - Black Locust Custard

This recipe is based on a Hungarian recipe using acacia flowers. Look at the Latin name for Black Locust--Robinia pseudoacacia. It means false acacia. The flowers appear very similar between the two trees--arranged in clusters, fragrant, and edible. Our Black Locusts only bloom for a few days in late spring, so we gather as much as we can. The flowers are so abundant that the trees appear white. The trees also like to invade an area, and you will find many fast-growing locusts grouped together. We finished the custard with a glaze of black locust jelly for shine and extra fragrance.

Black Locust Custard                    makes one 8-inch pan

2 large eggs
3 T fine corn meal
1 T polenta, or more corn meal
1 c. milk
1/2 c. heavy cream
3 T agave syrup, or honey
zest of one lemon
3 c. black locust flowers, green stems removed

1. Whisk the eggs with the cornmeal and polenta.
2. Add the agave or honey, milk, heavy cream, and lemon zest. Fold in the locust flowers.
3. Heat the oven to 300°F.
4. Butter and flour an 8 inch cake pan and pour the batter into the pan. Bake the custard for 45 minutes, until set and slightly browned on top.

5. When cool, top the custard with a jelly glaze and serve with sweetened whipped cream.

Black locust flowers and leaves

Black Locust Flowers

Black locust flower doughnuts

Black locust flower clusters and leaves

There is about one week in late spring when the Black Locust (Robinia pseudoacacia) blooms and we gather the flowers. The smell is sweet like a perfume, and lends itself nicely to sweet foods like fritters, syrups, and pancakes. The taste of the raw flowers is sweet like fresh peas. The blossoms attract lots of bees and ants.

Black Locust is native to the Appalachian Mountain area, and is considered an invasive tree in other places. It grows quickly, and often in clusters, crowding out native vegetation and aggressively invading fields. The roots alter the nitrogen content of the soil. Most parts of the tree are toxic, causing digestive system problems. In late summer the tree produces flat, green seedpods that looks like beans containing flat seeds. It is only the flowers that we gather and consume. The bark of older Black Locust trees is grey and deeply furrowed. The tree can grow up to 100 feet tall, and the trunk is usually crooked. The wood is very strong and often used in posts. The leaves are compound with 7 to 21 oval, smooth edged leaflets. On smaller trees, a pair of thorns grow at the leaf axils. The white flower clusters droop from the trees in late spring, making the entire tree appear white. Each flower in the cluster has a yellow spot on it's top petal, and the flowers look like pea blossoms. They are crispy when picked, and can be refrigerated or even frozen for later use. They are most fragrant right before opening, or within a day or so. If the blossoms are browned or falling to the ground, it is too late to pick them.

Black locust custard

Flower and citrus
drink

The best way to eat the blossoms is raw from the tree. Use them in a salad, or stir them into hot oatmeal. We remove the flowers from the green cluster stem and add them to pancakes and doughnut batter, or add them to an egg custard. Robert makes a sweet drink with the flowers steeped in water, honey, and lemon juice. Last year we made a peasant wine with the blossoms, and it is fantastic--floral, mostly dry, and wonderfully clarified. This year we have also made some black locust flower jelly and some flower-scented sugar. Robert also made a black locust blossom syrup, which we mix with seltzer for a bubbly non-alcoholic cocktail.