Butterfly Milkweed

A very versatile plant, all parts of the plant are edible (in moderation). Bees, butterflies, and many other beneficial insects love the beautiful flowers.
The young leaf shoots (stir-fried) taste like asparagus, the tips of the older shoots can be eaten (briefly stewed) like spinach, and the flower buds and young fruits of 3-4 cm (briefly cooked or stir-fried) are wonderfully crunchy. The flowers can be cooked into a delicious syrup. During hot days, so much nectar accumulates in the flowers that it crystallizes and can be eaten as mini-candies.
The healing properties of the plant have been known for centuries by Native Americans; its root extract is known to be used by experts for pleurisy, but you can find many more applications on the internet!
The stems of the maturing plant are a popular source of fiber; the fluff in the ripe fruits is as soft as silk and is used as filling in pillows, fiber for clothing, and... as a filter for oil pollution in the sea. There are many more applications, see for example the website pfaf.org
Finally (last but not least), this is a fairly hardy, bright orange flowering, very graceful plant in the garden. In winter, the plants do not want to be wet, so ensure good drainage. The flowering period is June-August at a height of 70 cm. (See also 329885 Silkweed)

Names:
Latin: Asclepias tuberosa, or also Gomphocarpus
Dutch: Knolzijdeplant
Also: Zijdezaligheid or Pleuriswortel
English: Pleurisy Root, Butterfly milkweed, Rolfs' milkweed, Indian Paintbrush