Content
- Japanese Knotweed: Eat the monster!
- Japanese knotweed as a food plant
- Why Japanese Knotweed is so healthy
- Collect and harvest Japanese knotweed
- Cultivate Japanese knotweed only in the pot
- Preparing Japanese knotweed
- Tips & Tricks
Japanese knotweed is a delicious ingredient for stir-fries
Japanese Knotweed: Eat the monster!
At the end of the 19th century, the Japanese Knotweed was introduced to Europe to serve local huntable wildlife as a prolific food crop. However, the unruly deer did not accept the offer, but the extremely vigorous and hard-to-control crop was inexorably spreading. The neophyte aggressively displaces native plant species, but instead of resorting to chemical cudgels, we prefer to use this tasty knotweed species as a vegetable.
Japanese knotweed as a food plant
In its East Asian homeland, the knotweed has been cultivated and processed for many centuries as a vegetable plant, similar to our native rhubarb. In fact, the taste is similar to that of rhubarb, and the preparation methods are the same. The young shoots of the Japanese Knotweed have a delicious taste in both hearty and sweet dishes such as compotes, crumbles or pies.
Why Japanese Knotweed is so healthy
The Japanese Knöterich contains with the antioxidant Reservatrol a plant substance, which is also in blue grapes (and thus in the red wine) inserted and especially heart-protective effect. In addition, this substance is said to have further health effects, some of which could be detected in animal experiments under laboratory conditions. Thus, Reservatrol not only protect the blood vessels, but also strengthen the immune system and kill some cancer cells.
Collect and harvest Japanese knotweed
The young shoots can be harvested from April all year round, but only if they are not higher than about 20 centimeters. Then they contain too much oxalic acid, they also lignify and become inedible. When collecting, look for where you cut the shoots - the Japanese Knotweed has been planted in front of some soils heavily contaminated with heavy metals and toxins because it can absorb them in large quantities and thus contribute to the rehabilitation of the soil.
Cultivate Japanese knotweed only in the pot
In the garden, the plant should only be cultivated in the pot, to prevent an uncontrolled spread - this is enough for a tiny root piece.
Preparing Japanese knotweed
Japanese knotweed can be prepared as whole sticks or cut into small pieces, for example as
Tips & Tricks
Please note, however, that due to the high oxalic acid content (oxalic acid calcium itself) the consumption should be severely restricted for people with arthritis, gout or kidney problems as well as for children and pregnant women should completely abstain from any consumption.