Japanese knotweed (Fallopia japonica) is a widespread invasive plant in this area. By the end of the summer it will grow into large stands up to 10 feet high, but in early May it is just beginning to poke out of the ground. This early stage is the best time to forage for this plant. One of my previous post gave more detail about Japanese knotweed in general, but the main intention of this post is to provide a delicious example of one recipe you can use to turn this invasive species into a delicious dessert.

Cooking with Mrs. G recently posted a recipe for Sweet and Tangy Knotweed Bars, originally created by Leda Meredith at Mother Earth News. I had the opportunity to give it a try last night after collecting a batch of tender new knotweed stalks, and it was delicious. Here’s the recipe if you’d like to try it yourself:

Ingredients:

1 1/2 cups peeled and finely chopped Japanese knotweed stalks

3/4 cup brown sugar, divided

4 tbsp water, divided

4 tsp cornstarch

1 cup rolled oats

1/2 cup all purpose flour

1/2 tsp salt

5 tbsp butter, melted, plus additional for greasing the pan

Directions:

1. Preheat the over to 350 degrees Fahrenheit. Lightly grease an 8-inch square baking pan with butter or coconut oil.
2. Combine the chopped knotweed stalks, 1/2 cup of the sugar, and 3 tablespoons of the water in a medium pot. Bring to a boil over high heat, then reduce the heat and simmer, stirring often, until the knotweed softens and starts to fall apart.
3. Stir in the cornstarch and remaining tablespoon of water together until you have a smooth paste. Stir the cornstarch into the knotweed mixture. Raise the heat to high and cook, stirring constantly until it thickens. Remove from the heat and set aside.
4. In a large bowl, stir together the oats, flour, salt and remaining 1/4 cup of sugar. Add the melted butter and stir until you’ve got a crumbly but well-combined mixture.
5. Press half of the oat mixture into the baking pan. Spread all of the knotweed filling over the that. Top with the rest of the oat mixture.
6. Bake for 25 to 30 minutes, until the top is golden brown. Cool completely on a rack, then cut into bars. 

If you give it a try, let me know what you think!