In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.


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Knotty Food, Week Ending 4/21/2019

Last Japanese knotweed post, promise! At least for this year. The knotweed has mostly grown to the stage where it is too mature to eat. I may be able to get one more harvest; we’ll see.

We recently found another patch of knotweed, only a few miles from our house. We are  watching this one even more carefully to make sure it stays there and doesn’t creep any closer to here. We speculate that last year’s rain storms washed knotweed roots to this location from somewhere further upstream.

Foraging Japanese Knotweed

Foraging Japanese Knotweed

Apparently once the knotweed grows tall, as shown in this photo, you can still harvest the leafy tips. You look for where the stem snaps off (like removing the woody parts from a spear of asparagus), then discard the leaves. I haven’t tried this myself; I am content to wait until next year’s shoots.

(For my previous posts on Japanese knotweed this season, you can read here and here.)

I took SkyeEnt’s excellent suggestion to use knotweed for chutney.  I halved the recipe which I found in the comments here, and still ended up with almost four cups. Everyone enjoyed it at a birthday party we hosted, but there is enough leftover I may need to freeze it. Or can it, if I am feeling extra motivated … although probably not. (Knot?)

Japanese Knotweed Chutney

Japanese Knotweed Chutney

I also started a batch of knotweed liqueur, using this recipe. Several months must pass before I can tell you how it turned out. Someone remind me later this summer! I used the thicker stalks for the liqueur so I didn’t have to worry about whether they were tough, or needed to be peeled.

Japanese Knotweed Liqueur

Japanese Knotweed Liqueur

I love the faint pink tinge, already present after a few days of soaking in the vodka. (And if you must know, I used high proof vodka so this will be an especially boozy liqueur.)

I decided to skip the knotweed pickles, because it didn’t make sense to invest time and energy into them when  my family won’t even eat homemade cucumber pickles!

The other recipe in which I did knot use knotweed was strawberry rhubarb pie.

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

While many authors suggest using knotweed anywhere a recipe calls for rhubarb, I wasn’t ready to make that swap in this classic dessert. Maybe next foraging season!

Plus I have a whole year to dream up other ways to eat this very invasive plant. Eat the invaders!


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Knot a Chance, Week Ending 4/14/2019

(No, I will “knot” be sick of these puns any time soon!)

I went back to the Japanese knotweed (Polygonum cuspidatum) patch earlier this week to check the harvest. Its slow but inevitable spread shows clearly in this photo, where the new shoots are breaching the ground several feet away from last year’s stalks.

The inevitable spread of Japanese knotweed

The inevitable spread of Japanese knotweed

The fattest shoots come from well-established root systems. I guess they could be called “crowns”, like you would say for rhubarb or asparagus. The shoots that from newer roots, where the knotweed reaches inexorably towards its next victim, tend to be thinner.

Japanese knotweed shoots, ready for harvest

Japanese knotweed shoots, ready for harvest

Whatever the thickness, the best stage for harvesting appears to be twelve inches or less. Bigger than that, and the shoots may need to be peeled before eating as the skin gets tougher.

I harvested about a pound to try. There was much more than this, but I didn’t want to bring a bunch home in case it out to be unpleasant eating after all. (Like the hairy bittercress from a few weeks ago!) As I said last week, I tried to leave us much discarded leaf bits and stem tips there, on the already contaminated site.

My first knotweed harvest

My first knotweed harvest

Most sources compare the flavor of knotweed to rhubarb. To be honest, I am not overly familiar with the taste of rhubarb. I planted some last year as part of my adventures in edible landscaping, but I was concerned about harvesting too many stalks from the young plants… and I was never sure what to do with the ones I did collect! This year at a minimum I plan to try a pie, and maybe a rhubarb fizz. But I digress. I cannot tell you if knotweed does or does not taste like rhubarb because I don’t actually know!

First thing’s first: I had to try it raw, just because I could. I learned that I don’t care for the taste of knotweed raw, although it is edible uncooked.

Peeling was a pain, I presume because the pieces I collected were all young enough to that they didn’t need the extra treatment. The bits of flesh I managed to scrape off gummed up my peeler and rendered it useless.

All the random leftover vegetable bits got shoved in a plastic bag to go in the trash, which is unlike me. I compost anything vaguely likely to decompose. Even the cardboard centers of paper towel rolls… in addition to the used paper towels themselves, as long as they aren’t covered in meat or grease or cleaning chemicals. But I refuse to allow a single scrap of the knotweed back into the wild. Especially my wild.

Sauteing Japanese knotweed in butter

Sauteing Japanese knotweed in butter

So far I have sampled cooked knotweed two different ways, both as vegetable sides. The first – and so far, my favorite – was sauteed in sesame oil with a touch of soy sauce. Maybe the knotweed favored ingredients similar to its ancestral homeland. For whatever reason, it was ridiculously delicious. Tart, but not unpleasantly so.

The second time, I sauteed the knotweed gently in butter, then sprinkled it with grated Parmesan cheese once it finished cooking. This was OK, but not as good as the sesame oil/soy sauce treatment.

Bits of the knotweed also cooked a little too much. I personally don’t care for the texture of overcooked knotweed. A pleasant way to describe it would be to say it “melts”. It disintegrates. It becomes, dare I say, mushy. Some authors find this appealing; not I. (Knot I?)

Also, my kids – the brave youth who taunted each other into trying the hairy bittercress soup – refused to even touch the knotweed.

Since I have such a large supply of knotweed available, I am hunting for more recipes. It seems wasteful not to take advantage of so much wild edible food. What else to do with it? Pickles seem like a popular option online.

I have a hard time imagining it in a rhubarb-strawberry pie, or a fool, or any other sweet dish. Except maybe jam, where its texture would be a non-issue. I love Alan Bergo’s work, although I feel like a knotweed “mousse” might be too fussy (particularly with my family). But I like the idea of freezing sweetened knotweed puree for later, if I can identify other uses for it.

Maybe next year I will try knotweed wine, but right now it seems like more commitment than I want in a recipe. On the other hand, an infused vodka or liqueur sounds right up my alley. Especially since it has been almost a week since I visited the patch – no telling how much bigger the shoots will be. Soaking them in vodka would be a great way to use the larger, tougher stalks.

Any other suggestions as to the best way to eat Japanese knotweed? What other invasive species do you enjoy?


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Knot So Fast, Week Ending 4/7/2019

I am excited and dismayed to announce I finally found a patch of Japanese knotweed near me. Luckily not “near” enough I have to fear imminent invasion. On the other hand, the more I learn about how knotweed spreads, the less safe I think we all are.

Best of all (if there can be an upside to finding a highly invasive plant), I found it just in time to foraging the spring shoots, which are the edible parts of this ferocious weed. The location isn’t perfect for foraging, a little too close to a busy country road for my tastes. But I will take what I can get since this is reported to be a tasty wild edible … and do my part to help control its spread!

A Local Knotweed Infestation

A Local Knotweed Infestation

(Not really – based on the size of the infestation, there’s no way I could physically eat enough knotweed shoots to make a dent in its inexorable march into the countryside.)

The scientific name for this plant is either Reynoutria japonica, Fallopia japonica, Pleuropterus zuccarinii, or Polygonum cuspidatum – I have to admit this situation baffles me. Whichever name you give it, Japanese knotweed is one of the most invasive weeds on the entire planet.

The previous year’s dead stalks mark this plant’s location in the winter. The stalks are segmented like bamboo, hollow, and reddish in color.

Dead Knotweed Stalks

Dead Knotweed Stalks

Japanese knotweed was originally introduced into Europe and the United States as an ornamental for landscaping. In the United Kingdom in particular, this weed has caused enormous amounts of damage. Its roots find their way into small cracks in asphalt, rocks, waterworks, and foundations; then they expand, causing the cracks to worsen.  Almost impossible to kill, even a small discarded chunk of the root can grow into a whole new infestation. Which means digging up the plant in an effort to kill it can actually contribute to its spread!

Once the shoots breach the soil in the spring – the first week of April for this patch – they grow very quickly. Some sources say they can grow as fast as four inches a day during the peak of its growing season in the summer!

A Newly Emerged Knotweed Shoot

A Newly Emerged Knotweed Shoot

The spring shoots are best harvested when still short – a foot high or less – tender, and unbranched. Discard the leafy tips and any leaves that may be forming. My plan is to leave these parts on the site, rather than bring home any part of this plant that won’t get eaten. You know, just to be on the safe side!

The older and larger shoots may need to be peeled before use. The shoots can be eaten raw or cooked. The flavor of knotweed is similar to rhubarb, although it is variously described as more sour, “earthier”, “greener”, or even “gamier” than rhubarb.  Many sources recommend using any rhubarb recipe for knotweed but some foragers prefer recipes with more imagination and finesse. I am still debating what to do with my upcoming harvest. Because Japanese knotweed grows so fast, the foraging window is usually only a few weeks; time is of the essence.

As a bonus (I do always try to look for the positive side of things), Japanese knotweed shoots are apparently high in resveratrol, the antioxidant that allegedly makes wine healthy. The roots store the highest concentration – in fact, Japanese knotweed is even cultivated commercially for use in manufacturing resveratrol supplements.  But I am not messing with the roots, thank you very much. I’ll stick to the shoots.


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Winter Foraging Fails, Week Ending 3/17/2019

Happy St. Patrick’s Day! I’m not wearing green, but I do find myself surrounded by it!

Day lily shoots, harbingers of spring

Day lily shoots, harbingers of spring

By the time I write next week’s foraging post, it will officially be spring. Of course, no telling whether or not Maryland’s weather reflects this! Even the weather forecast is no help… whatever it says now could very well be the exact opposite seven days later.

Since this will be last ‘official’ winter foraging post, I decided to discuss the wild edibles I failed to locate this year.

1. Wintergreen (Gaultheria procumbens) – apparently also known as Eastern Teaberry, which is why we are grateful for Latin names. They let us know we mean the same plant, regardless of the common name(s). This tiny plant features leaves which can be harvested year round, but the berries themselves are only ripe in the winter. I know it grows in this area, thanks to its listing on the Maryland Biodiversity site, but I didn’t spend enough time in the woods this winter to have a decent shot at finding it. The leaves and berries taste like – you guessed it! – wintergreen flavoring, except REAL.

2. Japanese Knotweed – ok, Latin names aren’t always helpful, because there are four different Latin names for Japanese knotweed, and I never know which one is “official”. But anyone who knows this plant, knows it by its common name. Japanese knotweed is one of the most invasive plants on the entire planet. I am not exaggerating. In winter time, the dead stalks look like reddish, feathery-tipped bamboo. There are photos here and a nice close up of the dead stalks here.  The spring shoots are edible, and according to a number of sources, downright delicious. Finding the dead stalks in winter would have allowed me to monitor the patch for new growth in the spring, and try the shoots when they were most tender. However, because it is so invasive, I should probably be grateful rather than disappointed that I never found any in this area.

3. Watercress (Nasturtium officinale) – I have already found two plants called “cress” growing locally: Belle Island cress (Barbarea verna, also known as upland cress) and wintercress (Barbarea vulgaris, also known as yellow rocket). I figured with the extra wet year we had last year, I would have no problem finding watercress. I was very, very wrong. No watercress, anywhere.

Last but not least – I never did return to the Jerusalem artichokes to dig for whatever tubers I could find. Instead, I am doing the next best thing: ordering some commercial, garden quality tubers to plant in my own yard, and harvest next year!