Knotweed Recipes

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Who would have thought that an invasive weed was so tasty? Well recent experimentation suggests Japanese knotweed is a tasty contender on the edible weed front and many top chefs in today's kitchen are now cooking up delicious recipes to serve to their customers.

As knotweed's taste is more commonly associated with that of rhubarb, it has a sensational sweet and delicious tang which makes puddings one of the top favourite recipes to make with the weed. One of the most common of these and easiest to make is the delectable Japanese knotweed crumble. Made from simple ingredients such as 50ml water, 100g caster sugar, 200g plain flour, 100g cold butter and 125g brown sugar, the combination of sweetness and softness from 500g's of Japanese knotweed plant, makes a wonderful desert after dinner.

Japanese knotweed crisp is also a popular quick and easy dish, similar to the crumble but much fruitier and slightly more mixed together. The recipe consists of 8 cups of Japanese knotweed pieces, 8 cups of strawberry pear and apple pieces mixed together with whole blueberries, 3 cups of oats, 3 teaspoons of vanilla, 1 teaspoon of cinnamon, and 1 1/2 grade C maple syrup. The dish is absolutely delicious and makes the perfect summer snack or winter dessert, although Japanese knotweed tastes best when in season. To compliment the dish, many people introduce cream or ice cream as a side accompaniment, however the tastiest ice cream is homemade and the most complimentary is claimed to be the blueberry maple kind. To make the blueberry maple ice cream you will need two cans of coconut milk, a handful of blueberries, maple syrup and a few drops of vanilla.

However, Japanese knotweed doesn't just need to be used in delicious deserts. To make a healthy and warm winter lunch with the plant is very simple. The recipe simply consists of four cups of vegetable broth, three and a half cups of Japanese knotweed and one cup of tofu cream cheese, the rest involves mixing the ingredients together.

There is also a delicious summer dish which involves a delicious combination of 8 cups of Japanese knotweed stalks, 3 tbs tamari soy sauce, 1 tbs chilli paste, 6 cloves of garlic crushed (less if desired) and 6tbs of sesame seeds toasted. Mix together all the ingredients except the sesame seeds and use these to decorate the dish after it is cooked for 20 minutes.


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