JAPANESE KNOTWEED MEDICINE RECIPES

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.

Steps:

• Chop the knotweed and apples roughly, and if possible, pulse in a food processor to speed up the cooking process.
• Transfer the knotweed and apples to a bowl, mix with the cornstarch, then the maple syrup, allow to macerate for a few minutes, then transfer to a sauce pan (4 qt capacity is good) and cook on medium-high, until the apple pieces are soft, about 10 minutes.
• Continue cooking until the mixture is thick, and the cornstarch and knotweed slime have activated (slime, yum!), then transfer to a highspeed blender and puree until as smooth as possible. I like to pass it through a chinois or fine strainer at this point, especially If I’m picking older knotweed, but you don’t have to if your knotweed is very tender.
• Allow the mixture to cool to room temperature, then season with the lime juice to taste, pour into an ice cream machine and process according to the manufacturers directions.
• Mine usually spins in the machine for about 45 minutes. When the mixture is slightly stiff, like sour cream, transfer to a container with a tight-fitting lid and freeze for at least 3-4 hours to firm.