Ok, ok. I absolutely promise that this is my last knotweed post for the year. They are definitely past their prime size, and I had to be very picky and choosy about which stalks I took. And this year the season is a week or two late, usually knotweed is done by early May.
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Knotweed at this height is at the end of its season.
It can be eaten before it starts to branch, but must be peeled. |
The idea for this recipe came while I was craving salsa verde. At therestaurant I couldn't shake the feeling that it was familiar, and not just because I had had salsa verde many times in the past. Tomatillos have a zesty freshness, a flavor that combines vegetable flavors with a citrusy kick--a taste I thought was very similar to the lemony flavor of knotweed!
Once done, honestly the flavor is nearly identical to tomatillo-based salsa verde. Even my husband, who doesn't care for knotweed, really enjoyed this recipe. And for you localvores out there, knotweed is a great way to get the flavor here in the Northeast, in the spring, when tomatillos would need to be imported.
At this time of year, the knotweed is about my
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Knotweed stalk showing both the stringy
reddish skin and the juicy green core. |
height, 5 feet or so. The stalks are about the thickness of my thumb, or a little larger--between 1-1.5" in diameter. Instead of breaking the stalk off at the base, you need to feel for a very specific area, about 2/3 of the way up, where the stalk will break off easily when bent, and make a "pop" as they snap off.
You then want to feel upwards, usually 2 joints above your break, and break it off again--the top is very "sticky", even more so than okra, and won't cook up well.It may take a stalk or two to get the hang of it, but with the invasiveness of knotweed, wasting some has never been a problem for me.Also, break off all the spade-shaped leaves. I like to do all this trimming in the field, where I can toss the pieces back into the patch of knotweed, then I am sure I am not accidentally spreading it to new areas by tossing it in the trash. Once you do get it home, you will want to peel off the red skin, because it is tough and stringy at this time of year.
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| This much peeling is fine for this dish. |
Speaking of peeling the knotweed--its a bit of a pain. The hollow shoots collapse with too muchpressure. I have found that the most effective method is to use a light touch and try not to squeeze the stalk. Also peel "against" the grain, that is, peeltowardsthe base of the plant. Fortunately for this dish, it's all going in the food processor and doesn't really matter if you get them perfectly peeled.
Japanese Knotweed Salsa Verde
6 cups of roughly chopped Japanese knotweed shoots
2 jalapeno peppers, sliced in half, seeds and ribs removed
1 medium white onion, quartered
3 cloves of garlic, peeled
2 limes, juice of both, zest of one
1/2 cup cilantro leaves
1/2 cup water
2 tsp. cumin
salt & pepper to taste
- Preheat oven to 450 (I used a toaster oven to save energy). Spread out the jalapenos (fleshy side down), garlic cloves and the onion quarters on a greesed tray, and put into the oven for 15 minutes.
- Bring enough water to cover your knotweed to a roiling boil
- Reserve 2-4 stalks of knotweed that won't be boiled.
- Working quickly, drop the majority of your knotweed into the pot. Count to 30 and immediately remove the knotweed from the pot and strain. The water may not even have a chance to return to a boil, and that's fine--you don't want to overcook the knotweed. It should just have started to loose the bright green color, but not become too olive.
- Run cold water over the knotweed to prevent any further cooking. You really just want the subtlest blanching, because boiled knotweed develops an unattractive taste, color and smell. It also loses the zesty flavor that mimics tomatillos.
- Working in batches if needed, puree the blanched knotweed, onion, garlic, lime zest and juice, cilantro, cumin and salt & pepper in the food processor. Add water as needed to keep things moving and achieve the desired consistency. (I used about half a cup)
- Taste. If the flavor is too subtle, add more of the uncooked knotweed in small amounts till you get the right amount of "kick".
- Serve immediately with tortilla chips or reheat for topping on burritos, enchiladas, etc.
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| Tastes great on burritos as well! |
FAQs
Meanwhile, here's are my recommendations for using Japanese knotweed instead of rhubarb compote in recipes. Chop the knotweed up into small chunks and place in a small to medium saucepan with the water. Place over a medium heat and simmer for 5-10 minutes with the lid on. Stir if necessary.
Can you eat mature Japanese knotweed? ›
Mature shoots are much tougher and need to be peeled before eating and can be eaten raw, grilled, sautéed, pickled and more. Knotweed can also be used in pies. soups, aspics, sauces, jams, and chutneys, as many high-end restaurants are doing as they embrace the trend for foraged foods.
How do you harvest knotweed? ›
Harvesting Japanese Knotweed
If you come across some and they're already tall and leafy, make sure to look around and inside the network of shoots, there might be younger shoots that are just emerging and tender. Shoots about 1 ft tall or smaller are the best.
Can you eat knotweed raw? ›
Japanese knotweed shoots can be eaten raw and have a lovely sour taste similar to rhubarb. Ideally, though, you'd cook them in a similar fashion.
What part of knotweed is edible? ›
Most parts of Japanese Knotweed are safe to eat. Early spring shoots and leaves are delicious, resembling a hybrid between asparagus and rhubarb.
Why is Japanese knotweed bad? ›
Why is Japanese knotweed a problem to property? Japanese knotweed can grow very quickly, and because of this rapacious growth, it has been known to cause damage to building structures and substructures by targeting weak points, such as cracks in masonry, and attempting to grow through them.
What should you not do with knotweed? ›
DO NOT strim, flail or mow Japanese knotweed. Doing so is likely to significantly increase the risk of spreading the plant and could constitute an offence.
Why are Japanese knotweed bad? ›
Japanese knotweed spreads rapidly, forming dense thickets that crowd and shade out native vegetation. This reduces species diversity, alters natural ecosystems, and negatively impacts wildlife habitat. The ground under knotweed thickets tends to have very little other growth.
What does knotweed taste like? ›
Knotweed has been described as tasting like a lemony rhubarb and can be used to compliment a number of dishes. Japanese Knotweed is an excellent source of Vitamin A and Vitamin C and has also been known to prevent and treat cognitive disorders.
What part of Japanese knotweed is medicinal? ›
Early research suggests that a root extract of knotweed might be useful as a mouth rinse to treat gingivitis, decreasing bleeding and swelling of the gums.
Numerous recipes are available online that detail ways to add Japanese knotweed to cooked dishes or baked goods. Japanese knotweed is said to have a tart flavor, similar to rhubarb.
Can you eat Japanese knotweed raw? ›
Knotweed's one redeeming quality, then, is that its hollow green stems, segmented like bamboo and freckled with crimson, taste a whole lot like rhubarb (though the two bear no relation). They are tart, crunchy, and juicy; can be eaten raw or cooked; and can lean sweet or savory, depending on how they're prepared.
Can you burn out Japanese knotweed? ›
Burning Japanese Knotweed
When burning knotweed, it is important to make sure the whole plant is burnt and disposed of properly, otherwise you run the risk of inadvertently spreading the infestation. One of the most effective ways to burn Japanese knotweed is through the use of a micro incinerator.
What is best way to take Japanese knotweed? ›
Just after flowering (early to mid September) an herbicide application using a 5% solution of a glyphosate based product, such as Roundup, should be applied as a foliar spray using a pump, backpack sprayer or mist blower (PHOTO 2). Apply to thoroughly wet all foliage, but not to the point of runoff.
How do you clean Japanese knotweed? ›
How to get rid of Japanese knotweed?
- Herbicides – Either by a sprayer, stem injected or weed wiper. ...
- Excavation and on-site treatment – Excavating exposes the plant and roots to be treated as one. ...
- On Site burial – Working in conjunction with herbicides or as a stand-alone option, the knotweed can be buried.
The perfect time to eat Japanese Japanese Knotweed is mid April to May when the first shoots in spring appear, are up to 20 cm in height and tender enough to eat. After that it can become stringy and may need peeling, or just look around for younger shoots.
Why can't you cut Japanese knotweed? ›
Cutting live Japanese knotweed puts you at risk of spreading the infestation around your garden and creating a bigger problem, so put the strimmers down and continue reading to find out how to deal with Japanese knotweed properly.
