Polygonum cuspidatum
is known as Japanese knotweed or smartweed Polygonum cusp while sachalinensis is known as knotweed or giant thumb of Sachalin.
Both Asian species among the edible plants of the most flamboyant, the most aggressive and most useful. During the winter Knotweed look like bamboo shoots.
Other wild species are also edible, is the most common knotweed (Polygonum aviculare).
Edible part: the giant knotweed have great culinary value or as root (young underground rhizomes) as cooking greens (young stems up to 20 cm) and as a salad. The rhizome is eaten boiled or roasted. He has a strong taste, but some find it rather bitter. It is best to put in their mouths, it is the young shoots harvested before the deployment of the leaves. They are delicious, cooked in salted water 3 to 5 minutes and served hot with butter or sauce, or served cold with sour cream or mayonnaise. They also come in for soup, baked dishes and even desserts, where they replace the rhubarb. It is easy to recognize, easy of convenience, easy to love the taste.
Warning: you must eat moderately because the wild species may possibly be the cause photosensitivity (sensitivity to light) in the same manner as buckwheat. However this could only lead to prolonged exposure to bright sunlight after drinking large quantities of buckwheat.
Japanese knotweed was first imported from Japan to Europe in mid-nineteenth century. A Belgian botanist had then appreciated the qualities of vegetable. In taste, the young stems, boiled and served with butter, well worth the asparagus and were even higher in the chicory and even the big sorrel. Giant knotweed, introduced in England a few years later going to be even better than Japanese knotweed. It is better to eat the two species in moderation, primarily because some find them somewhat laxative, such as rhubarb.
Recipe Dish wild to Canadian: Makes 2 to 3 servings
12 young shoots of knotweed, washed and cut into small pieces
Salt and pepper to taste
250 ml / 1 cup cooked ham, chopped
125 ml / ½ cup sour cream
2 medium tomatoes, sliced
125 ml / ½ cup bread crumbs
30 ml / 2 tsp unsalted butter, melted
50 ml / ¼ cup grated Parmesan Place
knotweed in a saucepan and cover with salted water.
Bring to a boil, reduce heat and simmer 4 minutes.
Drain, season and arrange in a well greased casserole.
Mix the ham with sour cream and pour over the wild.
Then place a layer of sliced tomatoes.
Cover with bread crumbs and melted butter and sprinkle with Parmesan.
Bake at 200C (400F) for 30 minutes or until nicely browned.
Serve hot as a main course.
Sauce Recipe knotweed
1 L / 4 cups knotweed shoots, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Peel
knotweed shoots then cut into pieces .
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5 to 10 minutes).
Let cool and serve with poultry instead of sauce cranberries.
Recipe Lady and the Scottish shortbreads
L 1 / 4 cups of stalks of knotweed, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Pinch of nutmeg
50 ml / ¼ cup Brandy
Peel stems and cut them into pieces.
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5-10 minutes).
Place stems in a serving dish, sprinkle with nutmeg and allow to cool. Add
brandy just before serving. Spread on
shortbreads home.
Cake Recipe knotweed fashionable Prairie: Makes 6 servings
750 ml / 3 cups knotweed shoots, washed and sliced
750 ml / 3 cups honey
125 ml / ½ cup butter
750 ml / 3 cups fresh bread cubes
Cinnamon and nutmeg to taste
In a casserole or heavy saucepan, combine all ingredients except cinnamon and nutmeg.
Cover and cook 30 minutes over medium heat.
Sprinkle with cinnamon and nutmeg before serving.
Serve hot.
Both Asian species among the edible plants of the most flamboyant, the most aggressive and most useful. During the winter Knotweed look like bamboo shoots.
Other wild species are also edible, is the most common knotweed (Polygonum aviculare).
Edible part: the giant knotweed have great culinary value or as root (young underground rhizomes) as cooking greens (young stems up to 20 cm) and as a salad. The rhizome is eaten boiled or roasted. He has a strong taste, but some find it rather bitter. It is best to put in their mouths, it is the young shoots harvested before the deployment of the leaves. They are delicious, cooked in salted water 3 to 5 minutes and served hot with butter or sauce, or served cold with sour cream or mayonnaise. They also come in for soup, baked dishes and even desserts, where they replace the rhubarb. It is easy to recognize, easy of convenience, easy to love the taste.
Warning: you must eat moderately because the wild species may possibly be the cause photosensitivity (sensitivity to light) in the same manner as buckwheat. However this could only lead to prolonged exposure to bright sunlight after drinking large quantities of buckwheat.
Japanese knotweed was first imported from Japan to Europe in mid-nineteenth century. A Belgian botanist had then appreciated the qualities of vegetable. In taste, the young stems, boiled and served with butter, well worth the asparagus and were even higher in the chicory and even the big sorrel. Giant knotweed, introduced in England a few years later going to be even better than Japanese knotweed. It is better to eat the two species in moderation, primarily because some find them somewhat laxative, such as rhubarb.
Recipe Dish wild to Canadian: Makes 2 to 3 servings
12 young shoots of knotweed, washed and cut into small pieces
Salt and pepper to taste
250 ml / 1 cup cooked ham, chopped
125 ml / ½ cup sour cream
2 medium tomatoes, sliced
125 ml / ½ cup bread crumbs
30 ml / 2 tsp unsalted butter, melted
50 ml / ¼ cup grated Parmesan Place
knotweed in a saucepan and cover with salted water.
Bring to a boil, reduce heat and simmer 4 minutes.
Drain, season and arrange in a well greased casserole.
Mix the ham with sour cream and pour over the wild.
Then place a layer of sliced tomatoes.
Cover with bread crumbs and melted butter and sprinkle with Parmesan.
Bake at 200C (400F) for 30 minutes or until nicely browned.
Serve hot as a main course.
Sauce Recipe knotweed
1 L / 4 cups knotweed shoots, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Peel
knotweed shoots then cut into pieces .
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5 to 10 minutes).
Let cool and serve with poultry instead of sauce cranberries.
Recipe Lady and the Scottish shortbreads
L 1 / 4 cups of stalks of knotweed, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Pinch of nutmeg
50 ml / ¼ cup Brandy
Peel stems and cut them into pieces.
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5-10 minutes).
Place stems in a serving dish, sprinkle with nutmeg and allow to cool. Add
brandy just before serving. Spread on
shortbreads home.
Cake Recipe knotweed fashionable Prairie: Makes 6 servings
750 ml / 3 cups knotweed shoots, washed and sliced
750 ml / 3 cups honey
125 ml / ½ cup butter
750 ml / 3 cups fresh bread cubes
Cinnamon and nutmeg to taste
In a casserole or heavy saucepan, combine all ingredients except cinnamon and nutmeg.
Cover and cook 30 minutes over medium heat.
Sprinkle with cinnamon and nutmeg before serving.
Serve hot.
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