For several years, I’ve attempted to use knotweed in savory dishes, but it is simply not best for that. It tastes a bit like rhubarb. Sour and tasty, especially with sugar.
Knotweed is an excellent plant to know because it is highly invasive and the more people who are out harvesting it, the better!
- Leaves: Alternate, ovate.
- Stem: Separated with green-reddish canes, like bamboo.
- Flowers: Tiny, white flowers growing off stem.
- Height: 4 – 13 feet tall.
- Roots: Many rhizomes and roots spreading under the ground.
- Reduces inflammation.
- Treats digestive irregularities.
- Eases menstrual flow.
- Supports respiratory function.
For this recipe, you’ll need a grocery bag full of knotweed stalks, about knee high.
You’ll need to remove the leaves and tips, then chop the knotweed coarsely.
Put in a large pot and add 2 tablespoons of water. Bring to a low boil and simmer until everything is broken down and looks slimy.
Pour the knotweed into a food-mill or colander and process or stir to push out the pulp. You’ll be left with the stringy and large, tough pieces that you don’t want. You need 1 cup of pulp for this cake.
Prep Time1 hr
Cook Time45 mins
Servings: 18 people
- 2 Cups Sugar
- 2 Cups Gluten Free or Regular All Purpose Flour
- 1 Cup Knotweed Pulp
- 1 Cup Canola Oil
- 3 Eggs
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Baking Soda
- 1/2 tsp Salt
Preheat oven to 325 degrees Farenheit
Add eggs to a small bowl. Stir with a whisk. Add oil, spices, sugar, and pulp. Combine.
Add flour and stir.
Pour mixture into a greased pan of choice (I use two 8 x 8 x 2 square pans).
Bake for 30 minutes.
Add icing if you wish and decorate with edible flowers, but definitely does not need icing!
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