Part 1 - Japanese Knotweed - Who Knew?

  knotweed:  Its not….weed, is it now?  Yes it's a weed, and extremely invasive.  And do people treat it with glyphosate to eradicate it?  You bet they do. It can be a curse on your property, even devalue your land's worth. The US government calls it a noxious weed as it spreads by underground rhizome (the underground parts grow roots) and each little piece, if broken off, can form a new plant. It can take over open lands, and crowd out native flora. Do you want a monoculture of bamboo looking jointed stems that can grow under your foundation? Originally from Asia, in Japan it is known as itadori, the tigers stick, and in fact once it matures, it is woody and looks like sticks. In March & April it shoots up out of the ground and is tender. It reminds me of the asparagus shoots that grow on my north side of the house.  The Japanese bamboo (thanks to my neighbor) grow quickly & you have to know where they are especially if covered by Autumn leaves. Before they leaf out is the time to cut the shoots like you would asparagus.  The tender shoots are a rare delicacy.  

Did you know that you can eat these?  And if you live in New York, like me, you must have a license to sell,  transport or possess these plants. 

NEVER ever plant  Japanese Knotweed on your property or anywhere else.  You will be spoiling the land for generations to come.

But if you already have this plant on your property, cut it cleanly at the bottom when it's no more than 5 - 6 inches tall,  No digging or pulling.  Use a clean sharp knife. It reminds me of rhubarb which I grow next to the asparagus on the north side and make pies with.  How does Knotweed-Rhubarb- Strawberry crumble sound?  Fresh ginger root pairs well with knotweed in jam. And the knotweed can be pickled just like you'd pickle rhubarb. 

2 cups of 2 inch lengths of knotweed,  3/4 cup rice wine vinegar,  1/4 cup water,  1/4 cup sugar,  1 tablespoon salt,  1/2 tablespoon minced ginger (optional: ginger goes well with knotweed). Place the clean knotweed pieces in a mason jar. Boil the rest of the ingredients and pour over the knotweed. Let sit until room temperature and store in the refrigerator for up to a month. We love it with pork belly and rice, Asian style.

                                                    The edible part looks like this in early Spring 

Go to Part 2 - the Benefits of Japanese Knotweed.