It’s a pesky plant that can bring a garden to its grass stained knees in a matter of weeks. But now, the fast-growing, invasive and downright deadly (for other plants) Japanese Knotweed is getting its comeuppance, being served up on plates in some of the country’s most popular restaurants.
Head chef at Brighton’s Terre Terre, for example, has gone as far as to team up with academic Paul Beckett to help him create menu options using the plant as an ingredient. They include knotweed and shallot jelly served with Sussex Slipcote cheese on an oatcake. Then there’s knotweed compote, which comprises ginger, raspberries, sugar and vanilla. It’s a versatile addition that can be used for both sweet and savoury dishes. Other recipes you’ll find online include a strawberry-knotweed soufflé and pot roast pheasant with knotweed, chestnuts and wild mushrooms.
Still think it’s a bit crazy? You might like to know Japanese Knotweed shoots look and taste a little like rhubarb, with a lemony tart flavour. Plus they’re not just appetising – they’re packed with vitamins and minerals.
Perhaps the best bit is it’s free! Find it in forests, creeks and your common gardens. It should be easy to spot because, left untouched, it will tower ten feet tall. But be warned, there are laws relating to foraging for and the disposal of the plant.
The concept of consuming Japanese Knotweed is turning the restaurant tables on the unruly rhizome, not to mention providing immense satisfaction to the green fingered. However, knotweed in your gnocchi probably won’t cure the problem if your garden’s under attack. If you don’t fancy hacking away with your kitchen knife, get in touch with us and we’ll sort it before you can say “dinner’s ready”!