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Recipe Name: About Milkweed Blossoms Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

Milkweed buds
Boiling water
Butter, to taste
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

Nutrition (calculated from recipe ingredients)
Calories: 814
Calories From Fat: 809
Total Fat: 92.1g
Cholesterol: 244mg
Sodium: 12.9mg
Potassium: 27.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g

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