Japanese Knotweed, Fallopia Japonica – Creative Recipes

Japanese knotweed (Fallopia japonica) often carries a bad reputation for its relentless ability to take over gardens, roadsides, and riverbanks. But while it may be a botanical menace in the wild, it holds a hidden treasure in the kitchen!

Its tart, rhubarb-like flavor brings an unexpected twist to sweet and savory dishes. Today, I’m here to share some creative ways to transform this invasive plant into something delicious.

Before foraging, here’s a quick reminder: harvest Japanese knotweed responsibly, avoiding areas treated with herbicides or near heavy traffic.

Aim for tender young shoots that are less than 8 inches tall — they’re at their best when tender and juicy. So, let’s get cooking!

Knotweed Dessert Bars

Let’s kick things off with a dessert that’ll surprise your taste buds: Japanese Knotweed Dessert Bars. Imagine the tartness of rhubarb paired with the sweetness of a soft, crumbly crust.

These bars make a perfect treat for gatherings or even just for indulging at home.

Ingredients for the Crust

• 1 cup flour
• 1 cup confectioners’ sugar
• 6 tablespoons cold butter

Ingredients for the Filling

• 2 large eggs, beaten
• 2/3 cup white sugar
• 1/4 cup flour
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 3 cups chopped knotweed stalks (leaves removed)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 11″ x 7″ baking pan.
2. For the crust, pulse the flour, sugar, and cold butter in a food processor until it resembles coarse crumbs. Press evenly into the pan and bake for 12 minutes.
3. Whisk together the eggs, sugar, flour, vanilla, and spices. Stir in the chopped knotweed until everything is well coated.
4. Pour this filling over the pre-baked crust and bake for 30-40 minutes, until set. Let it cool completely, then cut into squares.

Japanese Knotweed Fruit Leather

Ever made your own fruit leather? If not, you’re in for a treat! Knotweed’s tangy flavor and vibrant green color make for a unique fruit leather that’s perfect for hiking snacks or lunchbox treats.

What You’ll Need

• 4 cups peeled and chopped Japanese knotweed stalks
• 1 cup water
• 3 tablespoons sugar (adjust to taste)

Instructions

1. In a large pot, combine chopped knotweed with water. Bring it to a boil, then reduce to a simmer for about 10 minutes until it turns a light green and begins to break down.
2. Add sugar, stirring until dissolved, and cook for an additional 3 minutes.
3. Puree the stewed knotweed and let it cool. Spread it thinly (around 1/8″ thick) on a dehydrator tray or silicone baking sheet.
4. Dry at 150°F until it’s no longer sticky to the touch. Cut into strips, roll them up, and store in an airtight container.

Fresh and Crunchy Japanese Knotweed Summer Rolls

Let’s bring some Asian-inspired flavors to the table with these fresh summer rolls. Japanese knotweed adds a crispy texture and tangy punch that pairs perfectly with the herbs and noodles.

Ingredients

• 6-10 Vietnamese rice paper wrappers
• 3 oz. bean thread noodle cakes
• 1 cup thinly sliced knotweed shoots
• 1/2 cup chickweed greens or parsley/cilantro
• 3 tablespoons dandelion petals
• 2 tablespoons chopped ramps or scallions
• 4 tablespoons shredded carrots
• Thai dipping sauce (store-bought or homemade)

Instructions

1. Soak the bean thread noodles in hot water for 10 minutes. Rinse and drain.
2. In a bowl, mix the noodles with chopped knotweed, greens, petals, ramps, and carrots.
3. Soften rice paper wrappers in warm water until pliable, then place on a flat surface.
4. Add about 1/2 cup of the filling to each wrapper, fold the sides, and roll tightly.
5. Chill the rolls for 15 minutes, then serve with a tangy dipping sauce.

Cool and Creamy Japanese Knotweed Dessert Soup

Here’s a chilled dessert soup inspired by Hungarian cuisine. It’s creamy, smooth, and perfect for summer afternoons when you need something cool and refreshing.

Ingredients

• 4 cups chopped knotweed (leaves removed)
• 4 cups water
• 1/2 teaspoon ground cinnamon
• 10 tablespoons raw sugar
• 1/2 cup sour cream

Instructions

1. Combine knotweed, water, and cinnamon in a saucepan. Bring to a boil, then simmer for 10 minutes.
2. Remove from heat, stir in sugar, and puree the mixture until smooth.
3. Strain through a fine sieve for a silky texture. Whisk in the sour cream and chill thoroughly.
4. Serve in bowls, garnished with edible flowers like violets for a pop of color.

Japanese Knotweed Muffins

Need a breakfast option or an afternoon pick-me-up? These muffins combine the tartness of knotweed with warm cinnamon for a flavor that’ll remind you of fall.

Ingredients

• 1/2 cup sugar (for stewing)
• 2 cups chopped knotweed
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 egg
• 1/4 cup oil
• 1 cup flour
• 1/2 cup sugar (for batter)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 325°F and line a muffin tin with papers.
2. Stew knotweed with sugar, water, and lemon juice for about 10 minutes. Allow it to cool.
3. In a bowl, whisk egg with oil, then stir in the cooled knotweed mixture.
4. In another bowl, sift flour, sugar, baking powder, baking soda, and cinnamon.
5. Fold the dry ingredients into the wet mixture. Spoon into muffin cups and bake for 24-28 minutes.

Strawberry Knotweed Cobbler

For those who love the classic comfort of cobbler, adding knotweed to the mix brings a tangy depth that pairs wonderfully with strawberries.

Ingredients

• 2 cups breadcrumbs
• 1/4 cup corn oil
• 2 cups soy-cottage cheese
• 3 cups thinly sliced knotweed shoots
• 2.5 cups strawberry jam
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350°F and grease a casserole dish.
2. Mix breadcrumbs with corn oil, then layer the dish with cottage cheese, knotweed, strawberry jam, breadcrumbs, and walnuts.
3. Press down firmly and bake for 30 minutes. Let it cool before serving.

Final Thoughts

Japanese knotweed may be notorious as an invasive species, but in the kitchen, it’s a revelation. Whether you’re crafting a tangy fruit leather, refreshing summer rolls, or a batch of muffins, this resilient plant has a way of surprising you with its versatility. Also, it pairs well with nutria soup.

So, next time you spot it growing wild, don’t just see it as a weed — see it as an opportunity to create something delicious.