tag:blogger.com,1999:blog-4539448463310978123.post6961734426124297330..comments2024-03-22T03:35:47.279-04:00Comments on The 3 Foragers: Foraging for Wild, Natural, Organic Food: Japanese Knotweed Recipe - Japanese Knotweed SyrupThe 3 Foragershttp://www.blogger.com/profile/10095365543705594358noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4539448463310978123.post-59585094786848755812018-04-15T08:07:18.642-04:002018-04-15T08:07:18.642-04:00Dear Three-Foragers,
I have been making Japanese ...Dear Three-Foragers,<br /><br />I have been making Japanese knotweed syrup more or less from your recipe. I use citric acid in the place of ascorbic acid, but other than that it's like yours. I find that it gets kind of mucilagy. On storage it grows a slimy cloud that accumulated in the bottom of the bottle. This is especially the case for the new batch I made lest week from the first growth of knotweed here in the Paris region. It is slimy slimy slimy on top. I refiltered and resterilised it last night because I thought it was a bit much... because, though mucilage is not a problem, as such, I supply a friend with syrups from wild foraged things for her restaurant, and some people are turned off by the "slimy" (even though we know that mucilage is GOOD for us...). <br /><br />So two questions: 1) Has this happened to your knotweed syrup?<br />2) Do you know any way to make it not happen? <br /> <br />Thanks in advance for any advice.<br />JacquiJacqui Shykoffnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-32511577896106947812018-02-15T06:21:13.944-05:002018-02-15T06:21:13.944-05:00This should be citric acid, not ascorbic acid. Asc...This should be citric acid, not ascorbic acid. Ascorbic acid is vitamin C!Anonymoushttps://www.blogger.com/profile/15532967558346281581noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-71027085495276046852017-04-08T02:56:56.365-04:002017-04-08T02:56:56.365-04:00I'm going to make this syrup today in Normandy...I'm going to make this syrup today in Normandy, where it is also rampant. I make other syrups with elderflower and lemon, and my tip to conserve it is pouring into little yoghurt pots and putting it in freezer. Then throughout the summer fill a jug with water and empty a pot into it for flavour and coolingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-55858838249928091492015-04-28T19:09:18.173-04:002015-04-28T19:09:18.173-04:00I don't know about lemon juice for long term s...I don't know about lemon juice for long term storage. If you are just going to keep it in the fridge and use it up in a few weeks, it should be fine.<br />The 3 Foragershttps://www.blogger.com/profile/10095365543705594358noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-36610070914315526022015-04-27T19:41:53.714-04:002015-04-27T19:41:53.714-04:00Do you think lemon juice could be substituted for ...Do you think lemon juice could be substituted for asorbic acid?Coleyhttps://www.blogger.com/profile/04114006176850770987noreply@blogger.comtag:blogger.com,1999:blog-4539448463310978123.post-38753232122124850112015-04-27T14:17:08.816-04:002015-04-27T14:17:08.816-04:00I love Japanese Knotweed. Last year I made a few d...I love Japanese Knotweed. Last year I made a few different things out of it. It reminds me of a cross between rhubarb and asparagus. I love the idea of making it into a syrup. Thanks so much for the great tip!Anonymoushttps://www.blogger.com/profile/01165617022193495557noreply@blogger.com