05/12/2026
If you can’t beat it, eat it!
Most people see Japanese Knotweed and run for the hills, but I decided to turn this "invader" into a treat. Before it becomes a giant, woody headache, the young spring shoots are actually a delicious wild edible! Rich in Vitamin C and tasting remarkably like tart rhubarb.
I’ve simmered them down into this gorgeous, ruby-pink jelly. It’s the ultimate way to get some delicious revenge on the most stubborn plant in the Valley.
Sharp, tangy, and floral—like a cross between green apple and lemon.
Waste not, want not: Tomorrow, we are turning the leftover pulp into a Knotweed Quickbread. If it turns out as good as I’ve heard, we’ll be baking up more loaves to have available at the Waitsfield Farmers Market this Saturday!