Can you eat japanese knotweed leaves

Maybe not. Eating the knotweed will not eradicate the plant, as the underground root system will still be intact. We have a variety of Japanese knotweed removal techniques suitable for all jobs. See the effect of Japanese Knotweed on the value of your property.

Is Japanese Knotweed Safe to Eat? Nothing could be further from the truth. You may also be interested in: Japanese knotweed Identification. Selling property affected by knotweed. Buying property affected by knotweed. Search for:. Turning a problem into a dessert Depending on how big the weed has grown, it may be possible to add this invasive plant to a tasty dessert. When not to eat Japanese Knotweed As an invasive weed that can cause significant damage to properties, it is often sprayed with herbicides.

Japanese Knotweed Fool Ingredients ml double cream ml greek yoghurt g chopped Japanese Knotweed leaves removed Apple juice 5 tbsp unrefined caster sugar Mint leaves to garnish optional Method Whip the cream until it forms peaks, stir in the yoghurt and put aside.

Where next? Leave a Reply Cancel reply Your email address will not be published. Upcoming events. Become a Member Love foraging? Membership Membership account. Log out. Wild Blog Posts. How to Make Wild Cleaver Coffee. Wild Food: Hairy Bittercress. Sticky Sloe and Nut Clusters. Blackberry Seeded Bread recipe. First Name: Email address: Privacy policy. Rachel's books. Seaweed Foraging Book. So you must only eat Japanese knotweed when you are sure you are collecting plants from a site you know has not been subject to herbicide treatment or other contamination in the past.

Japanese knotweed crumble recipe below or Japanese knotweed vodka may or may not sound delicious, but it is only when the young shoots are around inches tall usually in April and May that they should be picked to eat.

After that they become woody, bitter and difficult to digest. However, there are some traditional Japanese recipes that soften the mature stems by boiling for minutes. The taste of Japanese knotweed has been described by the botanist and broadcaster James Wong as having a bright, tangy, aromatic flavour or being similar to a lemony rhubarb.

In the midth century, though, a horticulturist brought one plant back to his nursery in Holland, and soon was selling it all over Europe to gardeners who liked it for its resemblance to bamboo and its ability to grow everywhere.

View on Instagram. Tama Matsuoka Wong , who, under the name Meadows and More , provides foraged plants for quite a few prominent New York restaurants, ranging from Gramercy Tavern to Semilla to Daniel , says knotweed was actually the first thing she foraged, some five or more years ago, and only because it was unavoidable. So Wong tried it, and liked it. It tastes like rain.