Foraging Edible Weeds: Japanese-Knotweed Bars Recipe

| 3/30/2016 10:35:00 AM

Tags: foraging, wild foods, edible wild plants, Japanese knotweed, Leda Meredith, New York,

Japanese knotweed 

Japanese knotweed (Polygonum cuspidatum syn. Fallopia japonica) is an invasive plant with juicy, sour, hollow stems. It is often compared to rhubarb both in taste and texture (crunchy when raw, breaking down into a soft paste when cooked).

I’ve written about how to find and identify this plant here before, or here’s a video that will introduce you to Japanese knotweed. Always be 100-percent certain of your identification before eating any wild plant.

Whatever you do, no not introduce this plant into your area. If it’s already there, make the best of the situation by enjoying its tangy taste raw or cooked, in savory recipes or sweet ones like the one below. But if it doesn’t grow near you be grateful, because it is one of the most invasive and difficult to eradicate plants I know. Sustainability is not an issue when harvesting knotweed!

Eating Knotweed

"Use like rhubarb" is the usual culinary advice with this plant because it has a similar sourness and, like rhubarb, transforms from crunchy to fall-apart soft when cooked.

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