Is Japanese knotweed taking over your garden - instead of fighting the invasive weed, why not learn to love it by harnessing its edible uses in these tasty Japanese knotweed recipes instead!
The hollow stems of Japanese knotweed are a fun kitchen ingredient to work with - tart, crunchy and juicy, they taste rather like rhubarb and can be used in both sweet and savoury cooking and enjoyed both raw and cooked.
Check out this Ethical Foraging Guidelines
Try the tender young tips, rather than older fibrous stems. If you don't have any close to home try looking in wild areas, follow these foraging guidelines from Vildmad. You'll soon discover this vociferous weed is a forager's dream, even Rene Redzepi's a fan!
Scroll down to find out some unusual recipes for enjoying this unique plant, from mousse and jelly to grilled stems and bread, discover how to fall in love with this mighty weed.
A post shared by Rene Redzepi (@reneredzepinoma) on Apr 29, 2016 at 6:45am PDT
Japanese Knotweed Recipes
1. Japanese Knotweed Puree
Try whipping up this incredibly simple wild peppermint knotweed mousse recipe from foragerchef.com, ideal as a light snack or appetiser.
