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The Tart Taste of Knotweed Revenge

By   /  March 19, 2013  /  Comments Off on The Tart Taste of Knotweed Revenge

Livestock can eat this plant with a little education, and, so can you!

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Knotweed shoots ready for cooking and eating!

Knotweed shoots ready for cooking and eating!

This podcast comes to us from WNYC’s “Last Chance Foods.” We thought our readers might enjoy this episode because it gives you some tips for dealing with your knotweed problem by eating it yourself.  Here, Marie Viljoen describes foraging in Central Park as a “vigilante” searching out and eating knotweed.

WNYC Tart Taste Of Knotweed Revenge podcast

In her “Edible Manhattan” article, Viljoen describes what she does with her knotweed harvest.  Young leaves can be sauteed with a dab of butter, some salt and pepper, but the stalks can be eaten lots of ways.  To get the full flavor of the vegetable, she blanches the stems, dusts them with parmesan cheese and broils them briefly.  In risotto she combines finely sliced stems with cream and cheese.  She has a soup recipe and even makes a knotweed souffle.  And for dessert?  Well knotweed creme brulee of course!

Are you getting hungry?  Here’s a link to Marie Viljoen’s recipe for Knotweed Soup.  If you’re in the mood for a sweet treat, here’s a recipe for Knotweed Tapioca.

See, with a little outside the box thinking, we can eat our problems!

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About the author

editor and contributor

Kathy worked with the Bureau of Land Management for 12 years before founding Livestock for Landscapes in 2004. Her twelve years at the agency allowed her to pursue her goal of helping communities find ways to live profitably AND sustainably in their environment. She has been researching and working with livestock as a land management tool for over a decade. When she’s not helping farmers, ranchers and land managers on-site, she writes articles, and books, and edits videos to help others turn their livestock into landscape managers.

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