greg mosser wrote:i’m intrigued now, that you find the various parts to taste different. did you do actual, open flowers? i’ve only ever done flower buds, aka milkweed broccoli.
greg mosser wrote:in my experience, the shoots, buds, and pods all taste the same. i guess i would accept asparagus/green bean. i usually say ‘a nuttier asparagus’. this is common milkweed, Asclepius syriaca.
also, for what it’s worth, common milkweed regularly gets 4.5 feet tall here. as far as i know, giant milkweed is a mostly tropical shrub, in an entirely different genus, Calotropis, native to southern asia and central africa.
Jay Angler wrote:r ranson wrote:Commercial garlic powder is likely fine, particularly if it's a little old, but this might be a good time to mention that garlic is known to kill, or at least discourage microbes, so many people put it on top of the loaf after the loaf has risen so you don't kill your baby yeasties - been there, done that trying to make garlic bread with fresh garlic when I knew less about microbes!
1/2 tsp each mustard powder, hot paprika, garlic powder