Despite having a lot of bad publicity (should have employed Max Clifford!) knotweed has culinary uses.
A search of the Internet produced the following recipes, we havent tried them ourselves… yet… and accept NO responsibility.
If you try them, and survive, we’d like to know your views.
Knotweed is allegedly quite safe as forage for domestic animals. Whether they find it palatable is not known.
NUTRITION: An excellent source of vitamin A, along with vitamin C and its cofactor, the antioxidant flavonoid rutin, Japanese knotweed also provides potassium, phosphorus, zinc, and manganese. Itís also an excellent source of resveratrol, the same substance in the skin of grapes and in red wine that lowers LDL (bad) cholesterol and reduces the risk of heart attacks.
Resveratrol may delay the onset of Alzheimerís disease or slow its progression. Normally, glial cells in the brain support the neurons (nerve cells), but in Alzheimerís disease, an accumulation of gunk called amyloid plaques signals these helper cells to kill the neurons instead. Resveratrol seems to block this deadly signal. And resveratrol will also increase your lifespan by 30%, but only if you’re a fruit fly. It activates sirtuin genes, which increase cell longevity the same way a calorie-restricted diet does. Whether this might also slow human aging is still open to question.
FOOD USES: Best when 6 to 8 inches tall, the intensely tart, tangy shoots (discard all the tough leaves) taste like rhubarb, only better. A tough rind that you must peel (good for making marmalade) covers the taller ones.
Recipe 1 Knotweed as vegetable or fruit
Slice the stems, steam as a vegetable, and simmer in soups, sauces, fruit compotes, and jam, or bake in dessert dishes. Use sparingly.
Recipe 2 Added to Apple sauce etc.
You can apparently make terrific applesauce and excellent strawberry compotes using just 1 part knotweed to 10 parts fruit. You may even substitute cooked knotweed, which gets very soft, for lemon juice, transforming familiar recipes into exotic ones.
Recipe 3 Stuffed Knotweed (Sweet or Savory)
Use a chopstick or skewer to pierce and remove the membranes that separate the segments of 1-foot-tall shoots, peel, stuff the stalks with sweet or savory stuffing, and bake in an appropriate sauce.
Recipe 4 Knotweed compote
Start by enlisting your children to help pick knotweed, even if they insist you’re crazy.
Clean and chop 4 cups of knotweed stems. Simmer over medium heat to create a tender compote. You won’t need to add any water; the stems contain quite a bit of liquid. Add 1/2 cup sugar and move compote to buttered casserole dish.
Assemble crisp topping from 1/4 cup flour, 1/4 cup sugar, 1/4 cup quick cooking oatmeal, 1 tsp. cinammon, and 1/3 cup butter. Combine to form a rough, crumbly topping, and sprinkle on top of compote. Bake at 350 F for half an hour.
Serve with vanilla ice cream. It’s delicious, no matter what the children say.
I have seen adverts for paper made from knotweed. Its fibrous nature seems ideal for this. Again, any information will be appreciated.