Читать книгу The Scout's Guide to Wild Edibles. Learn How To Forage, Prepare & Eat 40 Wild Foods онлайн

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POSITIVE ID:

• Japanese knotweed is an erect, multi-stemmed, nonwoody plant that grows from 3–10″ tall.

• The stems are jointed, hollow and resemble bamboo.

• Its leaves are smooth-edged and would appear heartshaped if they weren’t flat at the base near the petiole.

• Small, greenish white flowers are clustered in showy spikes.

Japanese knotweed along a Michigan fence line in September, showing stalks, leaves and flowers. This dense stand was 9–10′ tall.

EDIBLE PARTS & PREPARATION:

Cut off young, still-flexible shoots up to 15″ tall. Immerse the cut ends of shoots in a bucket about 1/3 full of water to keep them from wilting. At home, remove and discard leaves. To reduce fibrousness, slice stems crosswise into thin coins. For longer, less flexible shoots, peel them before slicing as you might peel celery. Boil until soft, then strain. It will be remarkably similar in taste to stewed rhubarb: sour and slightly bitter. Sweeten to taste and serve, use in a mock rhubarb pie, or dehydrate and turn into fruit leather.