Towards the end of the 19th century, the Japanese knotweed was introduced to Europe to serve as a rich forage crop for the local, huntable wild animals. However, the stubborn deer did not accept the offer, but the extremely vigorous and difficult to control plant spread unstoppably. The neophyte aggressively crowds out native plant species, but rather than resorting to chemical bludgeons, we prefer to use this tasty knotweed species as a vegetable.

Japanese knotweed is a delicious ingredient for stir-fries

Japanese knotweed as a food plant

In its East Asian homeland, the knotweed has been cultivated and processed as a vegetable for many centuries, similar to our native rhubarb. In fact, the taste is similar to that of rhubarb, and the methods of preparation are the same. The young shoots of the Japanese knotweed taste good in both savory and sweet dishes, such as compote, crumbles or fruit cake.

Why Japanese knotweed is so healthy

With the antioxidant reservatrol, the Japanese knotweed contains a plant substance that is also found in blue grapes (and therefore in red wine) and has a heart-protecting effect. In addition, this substance is said to have other health effects, some of which could be proven in animal experiments under laboratory conditions. Reservatrol should not only protect the blood vessels, but also strengthen the immune system and kill some cancer cells.

Collect and harvest Japanese knotweed

The young shoots can be harvested all year round from April, but only if they are no higher than about 20 centimeters. After that, they contain too much oxalic acid, and they also become woody and inedible. When collecting, pay attention to where you cut the shoots - the Japanese knotweed was spread primarily on soil heavily contaminated with heavy metals and toxins because it can absorb these in large quantities and thus contribute to the remediation of the soil.

Only cultivate Japanese knotweed in pots

In the garden, the plant should only be cultivated in a pot to prevent uncontrolled spread - a tiny piece of root is enough for this.

Prepare Japanese knotweed

You can prepare Japanese knotweed whole sticks or cut into small pieces, for example as

  • stir-fry vegetables
  • wild rhubarb
  • in compote
  • chutney
  • Crumble (i.e. baked in the oven with crumbles until crispy)
  • on fruitcake
  • jam
  • or relish

tips and tricks

Please note, however, that due to the high oxalic acid content (oxalic acid binds calcium), consumption for people with arthritis, gout or kidney problems and children should be severely restricted and pregnant women should avoid consumption altogether.

Category:

Herbs