Cooking Japanese Knotweed and Forageing

I experimented a little more with the Japanese Knotweed and made a chutney and prepared them as a vegetable. I'm still working in the nursing home during the pandemic so I don't have much time for videos.
These items were foraged in mid April in Connecticut.
My first video about these two plants:
• Foraging local invasiv...
Thanks for watching!
#nancyplants #foraging #ctinvasiveplants #japaneseknotweed #garlicmustard

[@DavidRokon]

Best part with these suckers is they're invasive, so you don't need to feel guilty about harvesting as much as you want.

[@nancyplants757]

Yup. If you like them, go to town.

[@norikotakei9417]

I'm just learning about this plant. Apparently you'll need to peel the skin first and boil in plenty of water for 20 to 30 SECONDS OR SO but no more. Then immediately soak in cold water overnight to get rid of the sourness. If you have a Japanese speaking friend, they can translate the KZbin on it for you. I did tempura tonight of the tips about 5 inches long . Delicious.

[@KaptainKastle]

I hear you say throw the scraps away ....where exactly are you going to throw it ? Because its not good in landfill. Burn it ? It comes from volcanic areas in Japan where it's resistant to great heat. So burning wont destroy it

[@misszindependent]

its not really going to root in a landfill

[@KaptainKastle]

@Genesis Martinez you'd be surprised. In Any case, it's illegal to allow to go to landfill. It's a "controlled waste” and must be disposed of in line with the Duty of Care Regulations 1991 under the Environmental Protection Act 1990.

[@pajarobobo]

Best solution is to char it and then throw the char in with the compost to inoculate the pore space (i.e. turn it into biochar).

[@KaptainKastle]

@@pajarobobo no , you don't seem to understand. This plant is from volcanic regions. It's resistant to being burnt/chard. It will grow back. That's why it's virtually impossible to destroy

[@wackywally69420]

maybe boil scraps then compost, only thing i can think of. or dry it out then burn it... still difficult

[@jennifercline6866]

I'm also in Ct, have knotweed sprouting I'm looking to use as I cut back the bunch. So, not chutney then haha, might try a pickle or salsa. Tons of garlic mustard as well, hoping it freezes because I can only eat so much.

[@nancyplants757]

Garlic mustard freezes great. I was eating last year's garlic mustard up until last month. Make sure to NOT compost the knotweed. It can sprout from the tiniest cutting.

[@norikotakei9417]

You can make jam with it.

[@vidaripollen]

👍

[@ArtichokeHunter]

Wow, I've never heard of anyone eating the tips!

[@norikotakei9417]

You need to peel the skin before chopping.

[@Diogeneseii]

Cook j knotweed with a can of frozen orange juice and some water and sugar. Pretty darn good.

[@mustaffa1611]

the tips or the stalks?

[@nancyplants757]

I'm just seeing this. I'll have to try this next spring!

[@dennistaylor3796]

Since it’s a rubato relative does it need to be cooked

[@nancyplants757]

They can be eaten raw. They are quite tart. I'm still learning how to prepare them in a way that I really like. If you come up with some yummy preparations, please share!

[@norikotakei9417]

Boil 20 seconds and transfer to ice cold water overnight to get rid of the tartness.

[@goednieuwskrantje-nl]

Knotweed = not weed. ;)

[@amymallardi2087]

Just found you and think you're awesome. We are vegan and in CT too. Having fun watching your foraging and thinking of you and hoping you are safe at work. Thank you!

[@nancyplants757]

I just noticed this! Busy busy I guess. It's cool that you're vegan. I hope you can get some useful info here. Thanks so much for watching and commenting! Stay safe too! 😉

[@scottkers.4225]

I just found your video...thumbs up to you. The tips of the Japanese knotweed I wash them, dip in a little bit of sugar and what a treat. Mmmmm.

[@jennifercline6866]

@@nancyplants757 Thanks, most of what I'm clearing first is old cane but its all going in construction bags.

[@NicoletaWestren-jk2kg]

I hate it so much I would not eat a bite of it

[@nancyplants757]

The flavor is definitely not for everyone.

[@listeningtoreason5499]

🤢