Japanese knotweed is a common weed but also a tasty edible treat in spring.
In the early spring, Japanese knotweed looks like an army of nondescript fat, green, red-flecked stalks poking up from the ground. I am not growing them, only discovered them last fall on the edge of the plot. I was using Japanese knotweed tincture and ordered some dried roots for making it.
Of course after I made an order, I found free plants.
When the shots are young, they taste like rhubarb, or spinach and sorrel.
I ate them raw but it also can be steamed as asparagus.
Please visit : Daphne’s Dandelions “Harvest Monday” where everyone can share links to their harvest or how they are using their harvests for the week.
