Japanese knotweed is one of the most invasive exotic species. It has been taking over people’s gardens and destroying a lot of homes. People even believe it is the reason why their house is unsellable. It crowds out less healthy plants. People thought it was poisonous because it is an invasive species. Contrary to believe, you can harvest it and use it in the kitchen. It is safe to touch and some of its parts are edible. It is an excellent source of different vitamins. Vitamin A and vitamin C are some. It also contains potassium, zinc, phosphorus, and manganese. Resveratrol which reduces cholesterol is also found in Japanese knotweed.
This tastes a bit like a lemony rhubarb so it is often used in both sweet and savory recipes. Purees, jams, sauces, and fruit compotes are some examples. It is also used in soups, wines, and ice creams.
Japanese knotweed is also best when pickled. Refrigerator pickles do not need a hot water bath. It turns soft and mushy when cooked and it is better to have the crispy crunch of a pickle. You should consume it within 3 to 4 weeks. Store refrigerator pickles in the refrigerator until ready for consumption.
Knotweed pickles are light and refreshing. This is thanks to its lemony flavor. It also makes it a great addition to an antipasto. Its clean and bright taste contrasts with the cheese and smoked meats. If you do not fancy knotweed for dinner then there are various other recipes you could try.