Known For Its Destructive Nature Japanese Knotweed Also Has A Sweet And Savoury Side.

It can grow through concrete and tarmac and its roots can burrow down 10 feet.  While it does not produce seeds, it can grow from the tiniest fragment.
Knotweed is notoriously difficult to eradicate, often taking more than three years to destroy, but have you ever thought of eating it.
It turns out the invasive species introduced to Ireland by the Victorian’s, because of its beauty, in fact makes a great addition to any menu.
The hollow bamboo like stem, tastes much like rhubarb, and can be eaten either raw or cooked.
The stem is tart, crunchy and juicy and can be prepared as a savoury or sweet dish.
With over 400 roadside locations throughout Cork County it’s easily found and unlike other wild edibles, there is very little risk of it being over harvested.
While it is proving expensive for many local authorities to eradicate, we suggest an easier way to get rid of the unwanted plant is by eating it.
Here’s just one of many recipes and it’s great with Ice-cream.
Japanese knotweed crumble
500g young knotweed shoots, including leafy “spears”, lower sections peeled, sliced into 8cm pieces
50ml water
100g caster sugar
200g plain flour, sifted
100g cold butter, cubed
125g brown sugar
Place knotweed pieces into a 1.5l oven-proof dish. Pour over the water and sprinkle with the caster sugar.
To make the crumble, blend together the cold butter cubes, brown sugar and flour until it makes an evenly granular mixture. Spoon this over the top of the knotweed pieces so that it is completely covered.
Place the dish in an oven at 180 Celsius and cook for 30mins.
Serve with cream, custard or ice cream

Recipe source Phlorum