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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ===Milkweed=== {| |[[Image:Asclepias syriaca.jpg|thumb|300px|left|Common Milkweed in flower]] |[[Image:Milkweed4043.JPG|thumb|200px|right|Milkweed pods]] |} The parts of a milkweed plant that are edible are the leaves, stems, shoots, flowers, and pods. The pods must be collected while they are young, and the flowers are not in season for very long. There are many edible wild plant authors who claim that milkweed must be boiled in multiple changes of water to eliminate its bitterness. However, Samuel Thayer in his book ''Forager's harvest'' <ref>[http://www.amazon.com/The-Foragers-Harvest-Identifying-Harvesting/dp/0976626608/ref=sr_1_1?ie=UTF8&qid=1378422468&sr=8-1&keywords=foragers+harvest ''Forager's Harvest'' by Samuel Thayer]</ref> decisively puts this notion to bed, and traces it to the writings of Euell Gibbons. Most authors simply parrot what Gibbons wrote. Thayer suggests that milkweeds reputation was gained because it was confused with dogbane ''(Apocynum androsaemifolium)'' which ''is'' bitter. Milkweed is not bitter, even when raw (though it is best to boil it for a few minutes). If it is bitter, it is not milkweed and should not be eaten. Do not waste time and energy boiling it in multiple changes of water. |
| h Spanish (es) | ===Asclepia (Algondoncillo)=== {| |[[Image:Asclepias syriaca.jpg|thumb|300px|left|Algodoncillo floreciendo]] |[[Image:Milkweed4043.JPG|thumb|200px|right|Vainas de algodoncillo]] |} Las partes de una planta de algodoncillo que son comestibles son las hojas, tallos, brotes, flores y vainas. Las vainas deben ser recogidas mientras son jóvenes y las flores no están en temporada durante mucho tiempo. Hay muchos autores de plantas silvestres comestibles que afirman que el algodoncillo debe ser hervido en varios cambios de agua para eliminar su amargor. Sin embargo, Samuel Thayer en su libro, ''Forager's Harvest'' [Cosecha del Forrajeador] <ref>[http://www.amazon.com/The-Foragers-Harvest-Identifying-Harvesting/dp/0976626608/ref=sr_1_1?ie=UTF8&qid=1378422468&sr=8-1&keywords=foragers+harvest ''Forager's Harvest'' por Samuel Thayer]</ref> elimina decididamente esta noción y cita a los escritos de Euell Gibbons. La mayoría de los autores simplemente copian lo que escribió Gibbons. Thayer sugiere que la reputación de algodoncillo se ganó porque fue confundido con los apocinos ''(Apocynum androsaemifolium)'' que ''sí'' son amargos. El algodoncillo no es amargo, incluso cuando crudo (aunque lo mejor es hervirlo durante unos minutos). Si es amargo, no es algodoncillo y no debe ser comido. No pierda el tiempo ni la energía hirviéndolo en varios cambios de agua. |
