In some forums you can read that knotweed is poisonous and therefore not suitable for consumption. The opposite is true, because many knotweed species have been eaten as vegetables or processed as medicines for centuries. Everyone probably knows rhubarb or sorrel, at least the first plant can be found in almost every garden. Both belong to the knotweed family, as does the Japanese knotweed or the meadow knotweed, both of which also make delicious dishes.
Knotweed is mainly used in oriental cuisine
Eat Japanese Knotweed
Japanese knotweed is often referred to as a "monster" - one that should be killed simply by eating, due to its incredible vigour, and the fact that it is very difficult to control. In fact, the plant is mainly grown as food in its East Asian homeland. Japanese knotweed contains the antioxidant reservatrol, which is the same compound that makes blue grapes and red wine so healthy - it helps lower cholesterol levels, thereby protecting the heart.
wild rhubarb
From the Japanese knotweed, the young shoots that shoot in the spring are harvested and prepared as wild rhubarb. In fact, this knotweed species is also known by this name and also tastes similar to rhubarb. The bamboo-like sticks are cut until they reach a height of about 20 centimeters - after that the oxalic acid content rises too high. The harvested shoots grow back all year round, so you can harvest again and again until winter.
eat knotweed
The young leaves and seeds of the meadow or snake knotweed can also be processed in a variety of ways into tasty dishes. Leaves and shoots can be prepared as wild vegetables or salads, while the seeds are similar to the well-known buckwheat. Incidentally, this is also a knotweed plant. You can collect leaves and shoots between April and August, the seeds in August and September.
Wild herb spinach the classic way
It doesn't always have to be the spinach from the frozen pack, just try this wild spinach made from the young leaves of the meadow knotweed. You can enjoy it, very classic, together with potatoes and fried eggs.
Recipe:
- 200 grams of knotweed leaves
- 1 finely sliced onion
- some garlic (to taste)
- 3 leaves fresh or 1/2 teaspoon dried lovage
- 1 tablespoon butter or olive oil
- 1 tablespoon of flour
- 100 milliliters of milk
- Salt and nutmeg to taste
First, blanch the leaves briefly in boiling salted water, then chop them finely and stew them in fat along with the spices. Sweat the flour as well and deglaze it with the milk (and if necessary with some broth). Season the smooth sauce with salt and nutmeg. Finally, you can stir in an egg yolk and alloy the mass.
tips and tricks
Due to its high oxalic acid content, people prone to kidney stones, those with arthritis, and children should limit their consumption of knotweed.