Unopened buds are delicious when cooked but must be treated first to remove
bitterness. Put them in a pot, pour on boiling water, boil one minute,
drain, and pour on more boiling water. Repeat this process three times or
until no bitterness remains when you taste them. Cook them a little longer
until just tender and serve with butter.
Reader Jean McLain of Peoria, IL wrote "The Herb Companion" and asked: "Any
ideas what can be done to use milkweed blossoms? The fragrance is musky but
not unpleasant. Could they be used in moth-repellant bags?" HC responded
with the above recipe and said they could find no mention of any use of the
blossoms as a moth repellent.
From "In Basket: Letters from Our Readers" in "The Herb Companion." Dec.
1992/Jan. 1993, Vol. 5, No. 2. Pg. 6. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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