Japanese knotweed: from garden pest to gourmet delight

Japanese knotweed is widely recognized as a bothersome weed and has made it onto the list of invasive species threatening native flora. Although its cultivation is prohibited, few people know that Japanese knotweed is edible and can be used in cooking. This can serve as a method of control and source of surprisingly tasty dishes.

Japanese knotweed crumble is a simple yet impressive dessert that will surely win your guests' hearts. It combines the tangy taste of Japanese knotweed stalks with a crunchy crumble and the sweetness of apples, creating a unique flavor composition.

Ingredients:

• 9 oz. Japanese knotweed stalks
• 1 tsp. sugar or other sweetener
• 1 tbsp honey
• 2 oz. rolled oats
• 1 tbsp coconut
• 2 apples
• 0.5 oz. clarified butter
• Optional: 0.5 oz. Sugar-free peanut butter

Preparation:

                          
1. Thoroughly wash the Japanese knotweed stalks and remove the leaves. Peel the skin and cut into small pieces.
2. Wash the apples, peel them, and remove the seed cores. Cut them into pieces similar in size to the Japanese knotweed stalks.
3. In an ovenproof dish, layer the Japanese knotweed and apples. Drizzle with half the honey.
4. In a small bowl, mix the rolled oats, coconut, peanut butter (if using), remaining honey, clarified butter, and sugar. Mix thoroughly to form a crumble.
5. Sprinkle the Japanese knotweed and apples evenly with the crumble.
6. Bake in an oven preheated to approximately 300°F with a grill or convection function (or approximately 340°F without additional functions) for about 20-25 minutes until the crumble turns golden brown.
7. Serve warm with a scoop of vanilla ice cream, whipped cream, or chocolate sauce.

Japanese knotweed is not only an option for a delicious dessert but also a versatile ingredient that can be used in many other ways. From its stalks, you can make:

                  
• Cream soup with Japanese knotweed - perfect for cold days, with natural yogurt and pumpkin seeds.
• Salad with Japanese knotweed - a crunchy addition to lunch or dinner.
• Yeast buns with Japanese knotweed - sweet and aromatic, similar to those made with rhubarb.
• Japanese knotweed jam - a savory addition to meats, cold cuts, and cheese boards.
• Japanese knotweed teas and infusions - healthy and aromatic, also available in pharmacies.

Using Japanese knotweed in cooking allows you to discover new flavors and helps reduce this invasive plant's population. Give the "bamboo weed" a chance and discover its sweet secret!