18 Tangy Japanese Knotweed Delicious Recipes

18 Tangy Japanese Knotweed Delicious Recipes

Are you tired of the same old boring recipes? Look no further! Japanese knotweed is a versatile ingredient that can be used in a wide variety of dishes, from sweet treats to savory meals. With its tangy flavor and crunchy texture, it’s no wonder why this invasive plant has gained popularity among foodies around the world.

In this article, we’ll explore 18 mouth-watering recipes that showcase the best of Japanese knotweed. From jams and pies to sorbets and chutneys, there’s something for everyone in this list. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next meal.

In our first recipe, we’ll show you how to make a delicious Japanese Knotweed and Ginger Jam that’s perfect for topping toast or using as a filling for cakes and pastries.

Japanese Knotweed and Ginger Jam

This sweet and spicy jam is a unique twist on traditional preserves, featuring the invasive Japanese Knotweed and the warmth of fresh ginger.

Ingredients:

– 1 cup Japanese Knotweed leaves and stems
– 2 cups granulated sugar
– 1/2 cup water
– 1-inch piece of fresh ginger, peeled and grated
– 1 tablespoon lemon juice

Instructions:

1. Combine knotweed and water in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add sugar, ginger, and lemon juice to the pot. Stir until sugar is dissolved.
3. Continue to simmer jam for an additional 20-25 minutes, or until it reaches your desired consistency.
4. Remove from heat and let cool slightly before transferring to a clean glass jar.

Cooking Time: 30-40 minutes

Japanese Knotweed Pie with Rhubarb

A sweet and tangy fusion of Japanese knotweed and rhubarb, this pie is a unique dessert that will surprise your taste buds.

Ingredients:

– 1 cup Japanese knotweed leaves (fresh or frozen)
– 2 cups rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine knotweed leaves, rhubarb, sugar, cornstarch, and salt.
3. Add melted butter, beaten egg, and mix until well combined.
4. Roll out pie crust and fill with the knotweed-rhubarb mixture.
5. Bake for 40-50 minutes or until the filling is bubbly and the crust is golden brown.

Cooking Time: 40-50 minutes

Pickled Japanese Knotweed Stalks

Discover the tangy delight of pickling Japanese knotweed stalks, a unique and flavorful addition to your meal or snack.

Ingredients:

– 1 lb Japanese knotweed stalks (fresh or dried)
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1/4 cup sugar
– 1 tsp salt
– Optional: garlic, ginger, or other spices to taste

Instructions:

1. Cut the Japanese knotweed stalks into 1-inch pieces.
2. In a large bowl, combine vinegar, water, sugar, and salt. Stir until sugar is dissolved.
3. Add the knotweed stalks to the brine and ensure they are fully submerged.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 1 week.

Cooking Time: None needed! Let the pickling process work its magic in the refrigerator.

Tips:

– Use fresh Japanese knotweed stalks if possible, but dried stalks will also yield good results.
– Adjust the amount of sugar and spices to taste.
– Enjoy your pickled knotweed stalks as a snack, side dish, or add them to salads and sandwiches for an extra burst of flavor.

Japanese Knotweed Sorbet with Lemon Zest

This refreshing sorbet combines the unique flavor of Japanese knotweed, a natural and sustainable ingredient, with the brightness of lemon zest. Perfect for warm weather or as a palate cleanser between courses.

Ingredients:

– 1 cup Japanese knotweed puree (see note)
– 1 cup granulated sugar
– 1 cup water
– 1/4 cup freshly squeezed lemon juice
– Zest from 2 lemons
– Ice cubes

Instructions:

1. In a medium saucepan, combine the knotweed puree and sugar. Heat over low heat, stirring until the sugar dissolves.
2. Add the water and lemon juice to the saucepan. Stir to combine.
3. Remove from heat and let steep for at least 30 minutes to allow the flavors to meld.
4. Strain the mixture through a fine-mesh sieve into a clean bowl. Discard solids.
5. Chill the mixture in the refrigerator until cold, then pour into an ice cream maker and churn according to manufacturer’s instructions.
6. Once frozen, stir in the lemon zest.
7. Scoop and serve immediately.

Cooking Time: 30 minutes + churning time ( approx. 2 hours)

Japanese Knotweed Chutney with Apples

This sweet and tangy chutney is a unique twist on traditional apple sauces, incorporating the invasive yet flavorful Japanese Knotweed. Perfect for topping pork chops, sandwiches, or serving as a side dish.

Ingredients:

– 1 cup Japanese Knotweed leaves and stems (fresh or dried)
– 2 apples, peeled and chopped
– 1 onion, finely chopped
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon soy sauce
– 1 teaspoon ground ginger
– Salt and pepper to taste

Instructions:

1. In a large pot, combine Knotweed, apples, onion, sugar, vinegar, soy sauce, and ginger.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the chutney has thickened.
3. Remove from heat and let cool slightly.
4. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Cooking Time: 25 minutes

Japanese Knotweed Crisp with Oat Topping

Discover the sweet and tangy combination of Japanese knotweed, a unique ingredient often used in traditional Japanese cooking. This crisp dessert is perfect for adventurous foodies looking to try something new.

Ingredients:

– 1 cup Japanese knotweed leaves
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup rolled oats
– 1/4 cup chopped almonds
– 1 tablespoon honey
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a large bowl, mix together Japanese knotweed leaves and granulated sugar.
3. In a separate bowl, combine brown sugar, oats, almonds, honey, and salt. Mix until well combined.
4. Add the oat mixture to the knotweed mixture and stir until everything is evenly distributed.
5. Press the mixture into the prepared baking dish.
6. Bake for 30-35 minutes or until the edges are golden brown.

Cooking Time: 30-35 minutes

Japanese Knotweed Smoothie with Berries

Harness the unique flavors of Japan’s notorious knotweed plant and pair it with sweet berries for a refreshing and exotic smoothie.

Ingredients:

– 2 cups Japanese knotweed leaves (fresh or frozen)
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Ice cubes (optional)

Instructions:

1. Combine knotweed leaves, mixed berries, Greek yogurt, honey, and vanilla extract in a blender.
2. Blend the mixture on high speed until smooth and creamy.
3. Add ice cubes if you prefer a thicker consistency.
4. Blend again until the ice is crushed and the smoothie reaches your desired thickness.

Cooking Time:

– Preparation time: 5 minutes
– Blending time: 30 seconds to 1 minute

Serving Suggestions:

Enjoy as a refreshing pick-me-up, or use as a base for other fruit smoothies. Garnish with additional berries and a sprig of knotweed leaves, if desired.

Japanese Knotweed Soup with Coconut Milk

This creamy and nourishing soup is a perfect blend of Asian and tropical flavors, featuring the unique and nutritious Japanese knotweed as its main ingredient.

Ingredients:

– 1 lb Japanese knotweed stems (fresh or dried)
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 can full-fat coconut milk
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the coconut oil over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the Japanese knotweed stems, broth, and grated ginger. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the knotweed is tender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-40 minutes

Japanese Knotweed Sushi Rolls

This recipe combines the invasive Japanese knotweed with traditional sushi ingredients, creating a unique and delicious dish. Perfect for adventurous eaters and those looking to try something new.

Ingredients:

– 1 cup cooked Japanese knotweed ( stems and leaves)
– 1/2 cup short-grain rice
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 sheet of nori seaweed
– Optional fillings: cucumber, avocado, carrot

Instructions:

1. Cook the Japanese knotweed according to package instructions or by steaming it for 5-7 minutes.
2. Prepare the sushi rice according to package instructions with 1/4 cup water and 1 tablespoon rice vinegar.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a small border at the top.
4. Place 1-2 tablespoons of cooked Japanese knotweed in the center of the rice.
5. Add optional fillings if desired.
6. Roll the sushi using a bamboo sushi mat or a clean tea towel.
7. Slice into individual pieces and serve.

Cooking Time: 15 minutes (including cooking time for Japanese knotweed)

Japanese Knotweed Tempura with Dipping Sauce

Japanese Knotweed Tempura with Dipping Sauce Recipe

A delicious and unique tempura recipe featuring Japanese knotweed as the main ingredient, paired with a tangy dipping sauce.

Ingredients:

– 1 cup Japanese knotweed leaves (fresh or frozen)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce ingredients: 1/2 cup mayonnaise, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey

Instructions:

1. In a bowl, mix together flour and cornstarch.
2. Slowly add in soda water while whisking until batter is smooth.
3. Add Japanese knotweed leaves to the batter and coat evenly.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Once hot, add knotweed tempura and fry for 2-3 minutes on each side or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.

Dipping Sauce:

1. In a bowl, whisk together mayonnaise, soy sauce, rice vinegar, and honey.
2. Serve the tempura with dipping sauce on the side for a delicious and unique snack.

Cooking Time: 10-12 minutes

Note: Japanese knotweed leaves can be found at some Asian markets or online. Make sure to wash them thoroughly before using.

Japanese Knotweed Salad with Sesame Dressing

Harvest the unique flavor of Japanese Knotweed (Fallopia japonica) and combine it with crisp vegetables, savory sesame dressing, and a hint of soy sauce for a refreshing summer salad.

Ingredients:

– 1 cup Japanese Knotweed leaves (fresh or frozen)
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped scallions
– 1/4 cup toasted sesame seeds
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine Japanese Knotweed leaves, mixed greens, red bell pepper, and scallions.
2. In a small bowl, whisk together sesame oil and soy sauce until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle toasted sesame seeds on top.
5. Serve immediately and enjoy!

Cooking Time: 10 minutes

Japanese Knotweed Stir-Fry with Tofu

A flavorful and nutritious stir-fry that combines the unique taste of Japanese knotweed with the savory goodness of tofu.

Ingredients:

– 1 cup Japanese knotweed (fresh or frozen), chopped
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the chopped onion and minced garlic to the pan. Cook until the onion is translucent, about 2-3 minutes.
4. Add the Japanese knotweed to the pan and stir-fry for 1-2 minutes, or until slightly tender.
5. Return the tofu to the pan and stir in soy sauce and rice vinegar. Season with salt and pepper to taste.
6. Serve hot over steamed rice or noodles.

Cooking Time: 12-15 minutes

Japanese Knotweed Fritters with Herbs

This recipe combines the unique flavor of Japanese knotweed with a delicate fritter and a blend of fresh herbs, creating a delightful and exotic snack.

Ingredients:

– 1 cup Japanese knotweed leaves, chopped
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup grated carrot
– 1/4 cup chopped scallions
– 1/4 cup chopped parsley
– 1/4 cup chopped cilantro
– 1 egg, beaten
– Vegetable oil for frying
– Salt and pepper to taste

Instructions:

1. In a bowl, mix together flour, cornstarch, grated carrot, chopped scallions, parsley, and cilantro.
2. Add the chopped Japanese knotweed leaves and beaten egg to the mixture. Mix until well combined.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium heat.
4. Using a spoon, drop small amounts of the batter into the oil, forming fritters.
5. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
6. Drain excess oil with paper towels. Serve warm with your favorite dipping sauce.

Cooking Time: About 10-12 minutes

Japanese Knotweed Tart with Almond Crust

A sweet and tangy tart that showcases the unique flavor of Japanese knotweed, paired with a crunchy almond crust.

Ingredients:

For the crust:

– 1 cup almonds
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 tablespoon unsalted butter

For the filling:

– 1 cup Japanese knotweed jam (or substitute with a similar sweet and tangy jam)
– 1 large egg
– 1 tablespoon honey
– 1 tablespoon heavy cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a food processor, grind the almonds, sugar, and salt until well combined.
3. Add the butter and pulse until the mixture forms a crumbly crust.
4. Press the crust into a 9-inch tart pan with a removable bottom.
5. Spread the knotweed jam evenly over the crust.
6. In a bowl, whisk together the egg, honey, and heavy cream. Pour the mixture over the jam.
7. Bake for 35-40 minutes or until the filling is set.
8. Let cool completely before serving.

Cooking Time: 35-40 minutes

Japanese Knotweed Ice Cream with Vanilla

This unique ice cream recipe combines the subtle earthy flavor of Japanese knotweed with the warmth and sweetness of vanilla, creating a one-of-a-kind dessert.

Ingredients:

– 1 cup Japanese knotweed leaves and stems (fresh or frozen)
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract

Instructions:

1. Combine knotweed, heavy cream, whole milk, and sugar in a blender or food processor.
2. Blend until smooth, stopping to scrape down sides as needed.
3. Stir in vanilla extract.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, transfer ice cream to an airtight container and freeze for at least 2 hours.

Cooking Time: 20-25 minutes (including churning time)

Japanese Knotweed Tea with Honey

This gentle tea recipe combines the natural benefits of Japanese knotweed with the soothing sweetness of honey, creating a calming and relaxing brew.

Ingredients:

– 1 tablespoon dried Japanese knotweed leaves and stems (Polygonum cuspidatum)
– 1 cup boiling water
– 1 teaspoon pure honey

Instructions:

1. Combine dried knotweed leaves and stems in a tea infuser or a heat-resistant cup.
2. Pour in boiling water, making sure the knotweed is fully submerged.
3. Allow the mixture to steep for 5-7 minutes, or until the liquid reaches your desired strength.
4. Strain the tea into a cup using a fine-mesh sieve or cheesecloth.
5. Add 1 teaspoon of pure honey and stir gently to dissolve.

Cooking Time: 5-7 minutes

Notes:

– Japanese knotweed is known for its calming properties, making this tea suitable for unwinding after a long day or soothing digestive issues.
– Adjust the steeping time to your liking, as some may prefer a stronger or weaker flavor.

Japanese Knotweed Relish with Spices

This sweet and spicy relish is a perfect accompaniment to grilled meats, cheeses, or crackers. Japanese knotweed adds a unique flavor profile that will elevate your dishes.

Ingredients:

– 1 cup Japanese knotweed leaves and stems
– 1/2 cup brown sugar
– 1/4 cup rice vinegar
– 1 tablespoon grated ginger
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes
– Salt, to taste

Instructions:

1. Rinse the knotweed under cold water and pat dry with paper towels.
2. In a blender or food processor, combine the knotweed, brown sugar, rice vinegar, grated ginger, soy sauce, and red pepper flakes.
3. Blend until smooth, stopping to scrape down the sides as needed.
4. Season with salt to taste.
5. Transfer the relish to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 10 minutes (prep) + 30 minutes (refrigeration)

Japanese Knotweed Pasta Sauce with Garlic

Experience the unique flavor of Japanese knotweed in this savory pasta sauce.

Ingredients:
• 1 cup Japanese knotweed leaves and stems, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon soy sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the chopped onion and cook for an additional 2-3 minutes, until softened.
4. Add the chopped Japanese knotweed, diced tomatoes, soy sauce, salt, and pepper. Stir well to combine.
5. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.

Cooking Time: 20-25 minutes

Serving Suggestions:

– Toss with cooked pasta, topped with chopped parsley if desired
– Serve as a sauce for grilled meats or vegetables
– Use as a dip for bread or crackers

Summary

Discover the culinary delights of Japanese knotweed in this collection of 18 tangy and delicious recipes! From sweet treats like jam and sorbet to savory dishes like pie, chutney, and stir-fry, there’s something for every palate. Enjoy the versatility of this Asian ingredient as it adds a burst of flavor to everything from sushi rolls and tempura to salads and pasta sauce. Get creative with recipes that combine knotweed with ginger, rhubarb, apples, coconut milk, and more. Whether you’re a seasoned chef or just starting out, these recipes will inspire you to get cooking with Japanese knotweed!