Japanese knotweed recipes - it can taste a bit like rhubarb.
You can't easily kill it with poison or even by hacking it to pieces. But have you tried eating it on an oatcake with a bit of Sussex cheese? Japanese knotweed spells doom for many gardeners. The fast-growing invasive plant can strangle a garden in weeks. Now Brighton chef Dino Pavledis has come up with another way of dealing with the pest. His plan, in short, is to eat it. The chef from Brighton's Terre Terre restaurant worked with academic Dr Paul Beckett to create a range of dishes. Paul got in touch with Dino Pavledis via Twitter feed and he suggested that the restaurant should try some recipes. Dino came up with several recipes including knotweed and shallot jelly, served with Sussex Slipcote cheese on an oatcake and knotweed compote; knotweed with ginger, raspberries, sugar and vanilla.
"The wonder of it is that you can use it for sweet or savoury," said Olivia Reid from Terre a Terre.. The knotweed tastes similar to a lemony rhubarb. Dr Paul Beckett works for Phlorum Limited, an environmental consultancy based at the University of Sussex. He served up a knotweed crumble to guests at a recent dinner party and asked them to guess what it was made from. "They all said they thought it was rhubarb, but they knew it couldn't be rhubarb. It has a slightly different texture and I wouldn't be making so much of a fuss over rhubarb crumble," he said. Since Japanese knotweed was introduced to the UK it has rapidly spread, and the plant currently costs over £150m a year to control and clear. Removal is difficult and expensive; new estimates suggest it costs the UK economy £150m a year. If you plan to forage for knotweed, be aware of the laws which govern its collection and disposal.
500g young knotweed shoots, including leafy spears, lower sections peeled, sliced into 8cm pieces 50ml water 100g caster sugar 200g plain flour, sifted 100g cold butter, cubed 125g brown sugar
Place knotweed pieces into a 1.5l oven-proof dish. Pour over the water and sprinkle with the caster sugar. To make the crumble, blend together the cold butter cubes, brown sugar and flour until it makes an evenly granular mixture. Spoon this over the top of the knotweed pieces so that it is completely covered. Place the dish in an oven at 180 Celsius and cook for 30mins. Serve with cream, custard or ice-cream. Enjoy!! (PS.. We dont recommend growing your own Japanese Knotweed)
Recommended News - Japanese Knotweed Watch
Live updates on the growth of the Japanese Knotweed - Follow through to the above link to understand the growth rate, whilst also learning some interesting facts.