Wednesday, May 29, 2024
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The Tart Taste of Knotweed Revenge

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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Kathy Voth
Kathy Voth
I am the founder, editor and publisher of On Pasture, now retired. My career spanned 40 years of finding creative solutions to problems, and sharing ideas with people that encouraged them to work together and try new things. From figuring out how to teach livestock to eat weeds, to teaching range management to high schoolers, outdoor ed graduation camping trips with fifty 6th graders at a time, building firebreaks with a 130-goat herd, developing the signs and interpretation for the Storm King Fourteen Memorial trail, receiving the Conservation Service Award for my work building the 150-mile mountain bike trail from Grand Junction, Colorado to Moab, Utah...well, the list is long so I'll stop with, I've had a great time and I'm very grateful.

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