Conquer Invasive Japanese Knotweed by Eating It

Reader Contribution by Leda Meredith
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Japanese knotweed (Polygonum cuspidatum or Fallopia japonica) is an invasive wild plant that is also a versatile ingredient, but only during the few short weeks of spring when it is tender enough to bother harvesting.

This plant was originally introduced to North America by the horticultural industry as an ornamental because its fast-growing, jointed stalks form attractive colonies that are reminiscent of bamboo. Like bamboo, the stalks are hollow except at the joints, but that’s where the similarity ends.

Japanese knotweed stalks are speckled with red (or sometimes entirely red) and have papery sheaths at the joints. Often compared to rhubarb, Japanese knotweed does have a similarly tart flavor but also strong earthy green overtones. Like rhubarb it is crunchy raw but quickly cooks down to a soft, pulpy mass. It is good in both savory and sweet recipes.

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