Yahoo Answers is shutting down on May 4th, 2021 (Eastern Time) and beginning April 20th, 2021 (Eastern Time) the Yahoo Answers website will be in read-only mode. There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page.

The japanese knotweed is just coming up now, it is edible, but how do you cook it?

They say you can eat it like asparagus, or you can bake with it like rhubarb... (this seems like 2 ends of the spectrum) Has anyone tried it?

1 Answer

Relevance
  • 1 decade ago
    Favorite Answer

    Add a lot of sugar and cook it down like rhubarb.. Try this recipe

    Japanese Knotweed Crumble

    Prepare a knotweed compote (similar to stewed rhubarb) by cutting tender spring knotweed shoots, no longer than about 12"-18" (the thicker, the better; leaves removed) into inch chunks. Steam till soft -- about 10 minutes. Add sweetener to taste -- perhaps 1/4 c. sugar per 2-3 cups of steamed knotweed -- and a squeeze of lemon juice.

    Prepare a crumble mixture:

    Mix equal parts flour and oatmeal, say 1/2 c.each, with a bit of cinnamon, some sugar and a dash of salt.

    Cut in butter, 1/3 stick at minimum and more if you like a richer crumble.

    Butter a baking dish.

    Put in the knotweed, cover with crumble mixture and bake in a medium hot oven, 350 degrees, for a half hour or so.

    As you notice, measurements, times and temperatures are variable. This basic technique is flexible and adaptable – just like knotweed! Have fun, use up our invasives, and get something for nothing. One warning: the color of steamed knotweed has been called 'snot green.' A drop of red food coloring can assuage the squeamish who look at what's under that yummy, rich topping.

Still have questions? Get your answers by asking now.