The Japanese knotweed has long since taken on a life of its own in domestic gardens and has proven to be a real plague that is difficult to combat. Little is known, however, that parts of the perennial are edible. Young stems and leaves are prepared like vegetables.
The leaves of the Japanese knotweed can be prepared and eaten like asparagus
Not poisonous but edible
Contrary to popular belief, the Japanese knotweed is not poisonous - neither to humans nor to animals. On the contrary, the young shoots in particular are edible and can be prepared in a variety of ways. However, like other knotweed species, including rhubarb, they contain oxalic acid, which can cause stomach problems in sensitive people. People with rheumatism, arthritis and young children should also not consume excessive amounts.
Use of the Japanese knotweed
The young, crunchy shoots can be prepared like asparagus or the related rhubarb. Due to the high levels of oxalic acid, Japanese knotweed tastes very sour.
tips and tricks
It is not recommended to plant the Japanese knotweed in your own garden. The risk of the plant spreading rapidly and encroaching on the natural environment is too great.