With a taste suggestive of lemony rhubarb, Japanese knotweed features in a whole variety of both sweet and savoury recipes, including purees, jams, sauces, fruit compotes, soups, wines and ice creams.
Picking young shoots (10-15cm) in spring could be an excellent way to control the plant from spreading further into gardens as even this vigorous and tenacious weed will not be able to handle persistent predation for jams.
Japanese Knotweed contains a compound called Japanese Knotweed resveratrol (an antioxidant, also found in grapes) highly concentrated in roots. Resveratrol is antimutagenic and it is particularly effective in treating Lyme arthritis.
To ensure better chances of eradication, roots should be dug out and burnt on site while new shoots continually harvested all year round.
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