May 29, 2009
Recently we were introduced to an interesting vegetable, Japanese Knotweed, by our local forager. I had never heard of or seen anything like it. A beautiful asparagus-looking plant with thick ...
Other Names:Japanese Knot Weed, 虎杖 (Chinese), Knotweed اليابانية (Arabic), Knotweed japonês (Portuguese), Renouée du Japon (French)... All Translations
Edited by: Sheri Wetherell
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Wikipedia
Japanese Knotweed (''Fallopia japonica'', syn. ''Polygonum cuspidatum'', ''Reynoutria japonica'') is a large, herbaceous perennial plant, native to eastern Asia in Japan, China and Korea. In North America and Europe the species is very successful and has been classified as invasive in several countries. A member of the family Polygonaceae, Japanese knotweed has hollow stems with distinct raised nodes that give it the appearance of bamboo, though it is not closely related. While stems may reach a maximum height of 3–4 m each growing season, it is typical to see much smaller plants in places where they sprout through cracks in the pavement or are repeatedly cut down. The leaves are broad oval with a truncated base, 7–14 cm long and 5–12 cm broad, with an entire margin. The flowers are small, creamy white, produced in erect racemes 6–15 cm long in late summer and early autumn. Closely related species include giant knotweed (''Fallopia sachalinensis'', syn. ''Polygonum sachalinense'') and Russian vine (''Fallopia baldschuanica'', syn. ''Polygonum aubertii'', ''Polygonum baldschuanicum''). Other English names for Japanese knotweed include fleeceflower, Himalayan fleece vine, monkeyweed, Huzhang (), Hancock's curse, elephant ears, pea shooters, donkey rhubarb (although it is not a rhubarb), sally rhubarb, Japanese bamboo, American bamboo, and Mexican bamboo (though it is not a bamboo). In Japanese, the name is "itadori" (usually written in katakana). There are also regional names, and it is sometimes confused with sorrel. Japanese Knotweed is a commercial source of resveratrol supplements. Hu Zhang root extract is a traditional Chinese medicinal treatment.
Substitutes: Rhubarb
[edit] About Japanese Knotweed
Similar in consistency and flavor to Rhubarb, Japanese Knotweed grows wild in many areas. It has a sour grassy flavor and can be used anywhere a sour fruit would be employed.
To prepare, remove the leaves and peel the stems. Slice the stems and steam like a vegetables, add soups, fruit compotes, and jams, or bake in dessert dishes. The flavor is strong, you can use in a ratio of 1 to 10 with other fruit.
Considered an invasive species in the United States, causing many municipalities to encourage it's consumption. Japanese Knotweed has mild laxative properties and is rich in resveratrol, a powerful antioxidant.
Recipes With Japanese Knotweed
Japanese Knotweed Apple Crumble
Brown Sugar, Butter, Cinnamon, Flour, Granny Smith Apple
Brown Sugar, Butter, Cinnamon, Flour, Granny Smith Apple
