Japanese Knotweed
April 20th, 2010 by admin
I’m not sure how this showed up in my RSS reader (the word wok is in the title for unknown reasons), but apparently there’s a strain of weed that’s edible and tasty (similar to nettles, which can also be cooked).
I don’t have a recipe or demonstration as to how to cook this in your wok, but I’d love to try this. The researchers say it has a taste similar to a cross between asparagus and rhubarb, both of which I love. The plant also contains vitamins A and C, as well as potassium, phosphorus, and zinc.
It never hurts to expand your palette!
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