JAPANESE KNOTWEED BENEFITS USES RECIPES

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JAPANESE KNOTWEED - FORAGER CHEF



Japanese Knotweed - Forager Chef image

A slightly sweet puree of knotweed for cooking into jams, banana bread, cakes, etc. Use in combination with apples for the best flavor.

Provided by Alan Bergo

Categories     Dessert

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 3

3 lbs about 10 cups chopped young, japanese knotweed shoots, washed, leaves removed, peeled if taller than 1 ft
1.5 cups sugar
1/2 cup water

Steps:

  • Chop the knotweed shoots into 1 inch pieces. In a deep saucepot, combine the knotweed water and sugar. Cook, uncovered, for 15 minutes on medium heat, until the knotweed is completely soft, and has given off a lot of water.
  • Transfer the mixture to a highspeed blender and puree until very smooth. Transfer the puree to a container, label, date, and refrigerate until needed. The puree can also be frozen.

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