Knotweed Cake

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!

• Identification:
• 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.

Health Benefits:

• 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.

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