The thing about Japanese knotweed is that in 10 minutes you can collect more shoots than you can reasonably eat, and still feel guilty for not making a visible dent in your local infestation.

Gonna make some cookies and a knotweedy apple pie. I still have plenty of last year's chutney in the pantry, skipping that for this year. A few stalks get saved to use as straws.

The rest?


Haha just kidding I did both. Fridge pickles with this plum wine vinegar that was kind of weak and growing kahm yeast, a blorp of yarrow umesu, and rice vinegar to bring it up to 2 cups; 1 cup sugar; 1 tsp salt; a thumb-sized piece of ginger; some red pepper flakes.

About 1/3 of a gallon bag of chopped pieces in the freezer for future muffins.

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Kith Kitchen

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