It's coming . . . Japanese knotweed season! The winter season is still lingering here in southern New England, but early spring greens and shoots should start peeking up soon. Japanese knotweed is one of the invasive plants that naturalists dislike, but foragers can collect in great amounts without worrying about the plant population. When collecting, try not to accidentally discard any rhizomes of knotweed; it has amazing regenerative powers and the ability to spread quickly, especially near waterways.
Here's a line-up of past recipes we have made using Japanese knotweed. And here's looking forward to testing out a few new ones!
|Ants on a Japanese knotweed log, with cream cheese|
|Salted knotweed in the traditional Japanese manner, will preserve the crunch for a year|