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Japanese knotweed best served sweetened!

Published on by Phlorum

Japanese knotweed, although often seen as the enemy, can be a very tasty alternative to asparagus and rhubarb. It can also be made into a good flavoured wine or yummy jam. The young shoots are the best to use and now is the right time of year. Put into a crumble, it is difficult to distinguish from rhubarb. The seed can be eaten as well, or ground into flour for use in bread and biscuits. But remember, when disposing of the off-cuts they must be burnt, boiled or allowed to rot. Do not throw in the bin!

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