Like so many other problem plants, Japanese knotweed was imported (from eastern Asia) as a garden ornamental, before escaping.
Luckily, Japanese knotweed tastes good, if you like tart flavors such as lemon, sorrel, and rhubarb.
Photo by Steven Schwarz
The choice edible part of Japanese knotweed is its young shoot, which resembles an asparagus spear.
To harvest the shoots, choose a spot where the previous season’s old canes (dry, brown, and hollow) stand untidily. Slice the fat green shoots off at the base and carry them home.
Serves 6 Ingredients: -2 cans chickpeas, drained -1/2 cup tahini -1/2 cup prepared Japanese knotweed -5 field garlic bulbs, peeled (sub. 2 cloves garlic) -3 tablespoons water, plus extra -1/4 teaspoon salt
Instructions: Place the chickpeas in a food processor and pulse until roughly chopped. Add the knotweed, tahini, field garlic or garlic cloves, and the salt. Process again. Finally add the water and process until you have a very smooth and creamy paste. Taste, adding a little more salt if necessary. If the paste is still too thick, add more water.
You can also pickle the stems, using your favorite recipe.
Another idea: cut them thinly and scatter across creamy burrata or mozzarella.