Japanese knotweed: From garden menace to gourmet delight

Japanese knotweed is commonly associated with being a troublesome plant that gardeners struggle to eradicate. However, this unwanted guest holds a sweet secret - delicious desserts can be made from its stalks that will delight even the most discerning food lovers.

Japanese knotweed is widely recognized as a bothersome weed and has made it onto the list of invasive species threatening native flora. Although its cultivation is prohibited, few people know that Japanese knotweed is edible and can be used in cooking. This can be a way to control it and a source of surprisingly tasty dishes.

Japanese knotweed crumble is a simple yet impressive dessert that will win your guests' hearts. It combines the tangy taste of Japanese knotweed stalks with a crunchy crumble and the sweetness of apples, creating a unique flavour composition.

Ingredients:

• 250 grams Japanese knotweed stalks,
• 1 tsp. sugar or other sweetener,
• 1 tbsp honey,
• 50 grams rolled oats,
• 1 tbsp coconut,
• 2 apples,
• 15 grams of clarified butter,
• optional: 15 grams of sugar-free peanut butter.

Preparation:

1. Thoroughly wash the Japanese knotweed stalks and remove the leaves. Peel the skin and cut it into small pieces.
2. Wash the apples, peel them, and remove the seed cores. Cut them into pieces similar in size to the Japanese knotweed stalks.
3. In an ovenproof dish, layer the Japanese knotweed and apples. Drizzle with half the honey.
4. Mix the rolled oats, coconut, peanut butter (if using), remaining honey, clarified butter, and sugar in a small bowl. Mix thoroughly to form a crumble.
5. Sprinkle the Japanese knotweed and apples evenly with the crumble.
6. Bake in an oven preheated to approximately 150°C with a grill or convection function (or approximately 170°C without additional functions) for about 20-25 minutes until the crumble turns golden brown.
7. Serve warm with a scoop of vanilla ice cream, whipped cream, or chocolate sauce.

Japanese knotweed is an option for a delicious dessert and a versatile ingredient that can be used in many other ways. From its stalks, you can make:

• Cream soup with Japanese knotweed - perfect for cold days, with natural yoghurt and pumpkin seeds.
• Salad with Japanese knotweed - a crunchy addition to lunch or dinner.
• Yeast buns with Japanese knotweed are sweet and aromatic, like rhubarb.
• Japanese knotweed jam - a savoury addition to meats, cold cuts, and cheese boards.
• Japanese knotweed teas and infusions - healthy and aromatic, are also available in pharmacies.

Using Japanese knotweed in cooking, you will discover new flavours and help reduce this invasive plant's population. Give the Japanese knotweed a chance and discover its sweet secret!