20 Delicious Japanese Knotweed Recipes for Spring

Spring is here, and so is Japanese knotweed—that tart, rhubarb-like invader begging to be turned into something delicious! Whether you’re a forager or just curious about this seasonal ingredient, we’ve rounded up 20 creative ways to use it, from tangy jams to savory stir-fries. Ready to give this versatile plant a spot on your plate? Let’s dive into these mouthwatering recipes!

Japanese Knotweed and Ginger Jam

This vibrant, tangy jam is a fantastic way to use foraged knotweed—its rhubarb-like flavor gets a spicy kick from fresh ginger.

Ingredients:

• 4 cups chopped Japanese knotweed (peeled if stalks are tough)
• 1 ½ cups granulated sugar
• ¼ cup water
• 2 tbsp freshly grated ginger
• 1 tbsp lemon juice

Instructions:

1. In a heavy-bottomed pot, combine chopped knotweed, 1 ½ cups sugar, and ¼ cup water. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves (about 5 minutes).
2. Add 2 tbsp grated ginger and 1 tbsp lemon juice. Reduce heat to low and cook for 20–25 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 2 weeks.

The ginger’s warmth balances the knotweed’s bright acidity, making this jam perfect for swirling into yogurt or pairing with sharp cheeses.

Tip: For a smoother texture, pulse the cooled jam in a blender before jarring.

Roasted Japanese Knotweed with Lemon Zest

This unexpected spring veggie gets a bright, citrusy upgrade—perfect for adventurous home cooks looking to try something new.

Ingredients:

• 1 lb Japanese knotweed stalks, trimmed and cut into 3-inch pieces
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 425°F. Toss Japanese knotweed with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet.
2. Roast for 15–18 minutes, flipping halfway, until stalks are tender and edges are lightly crisped.
3. Transfer to a serving dish and immediately sprinkle with 1 tsp lemon zest and drizzle with 1 tbsp lemon juice. Toss gently.

The high heat tames knotweed’s tartness while keeping its crisp-tender bite, and the lemon zest adds a sunny pop of fragrance. Tip: For extra texture, finish with a pinch of flaky sea salt right before serving.

Japanese Knotweed Pie with a Flaky Crust

This tart-sweet pie is a fantastic way to use foraged Japanese knotweed—think of it as a wild, tangy twist on rhubarb!

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 4–6 tbsp ice water
• 4 cups chopped Japanese knotweed stalks (peeled if tough)
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut in 3/4 cup cold butter until pea-sized crumbs form. Add ice water 1 tbsp at a time, mixing just until dough holds together. Divide in half, flatten into disks, and chill for 30 minutes.
2. Prep the filling: Toss chopped knotweed with 3/4 cup sugar, 2 tbsp cornstarch, and 1 tsp vanilla. Let sit for 15 minutes to release juices.
3. Assemble: Roll out one dough disk to line a 9″ pie dish. Add filling, then roll out the second disk for the top crust. Seal edges, cut vents, and brush with beaten egg.
4. Bake: At 375°F for 45–50 minutes until crust is golden and filling bubbles. Cool for 1 hour before slicing.

The knotweed’s bright acidity balances the buttery crust perfectly—no one will guess this pie started as a backyard weed!

Tip: For extra crunch, sprinkle coarse sugar on the crust before baking.

Japanese Knotweed and Rhubarb Compote

This vibrant compote balances tart rhubarb with the citrusy punch of foraged Japanese knotweed—a springtime treat that’s perfect over yogurt or pancakes!

Ingredients:

• 2 cups chopped Japanese knotweed (peeled if stalks are thick)
• 2 cups chopped rhubarb (1/2-inch pieces)
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine Japanese knotweed, rhubarb, sugar, water, lemon juice, and salt. Stir over medium heat until sugar dissolves, about 3 minutes.
2. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the fruit breaks down into a thick, jammy consistency (it should coat the back of a spoon).
3. Remove from heat and stir in vanilla extract. Let cool slightly before serving.

The compote’s tangy-sweet flavor and rosy hue make it a standout—try swirling it into oatmeal or pairing it with ricotta toast for a gourmet touch.

Tip: For a smoother texture, pulse briefly with an immersion blender after cooling.

Japanese Knotweed Salsa Verde

This tangy, herbaceous salsa verde is a brilliant way to use foraged Japanese knotweed—think of it as a zesty cousin to chimichurri, perfect for grilled meats or roasted veggies.

Ingredients:

• 1 cup chopped Japanese knotweed stalks (young, tender ones)
• 1/2 cup fresh parsley, packed
• 1/4 cup fresh cilantro, packed
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Bring a small pot of water to a boil. Add the chopped knotweed and blanch for 1 minute, then drain and rinse under cold water to stop the cooking.
2. In a food processor, combine the blanched knotweed, parsley, cilantro, and garlic. Pulse until finely chopped.
3. With the processor running, drizzle in the olive oil and red wine vinegar until the mixture is well blended but still slightly chunky.
4. Stir in the salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning if needed.

The knotweed adds a bright, lemony punch that balances the richness of the olive oil—making this salsa verde a standout for anything off the grill.

Tip: For a smoother texture, let the salsa sit for 30 minutes before serving to let the flavors meld.

Japanese Knotweed Smoothie with Spinach and Banana

This vibrant smoothie balances the tartness of Japanese knotweed with creamy banana and fresh spinach for a refreshing, nutrient-packed sip.

Ingredients:

• 1 cup chopped Japanese knotweed stalks (peeled if tough)
• 1 ripe banana, frozen
• 1 cup fresh spinach, loosely packed
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 tsp vanilla extract
• 3 ice cubes

Instructions:

1. Combine 1 cup chopped Japanese knotweed, 1 frozen banana, and 1 cup spinach in a blender.
2. Add 1/2 cup Greek yogurt, 1/2 cup almond milk, 1 tbsp honey, and 1/2 tsp vanilla extract. Blend on high until smooth, about 45 seconds.
3. Drop in 3 ice cubes and blend again for 15–20 seconds until frothy and fully incorporated.

The knotweed’s rhubarb-like zing plays surprisingly well with the sweetness of banana, while the spinach keeps it earthy and fresh—no “green” taste here!

Tip: For extra creaminess, swap almond milk with coconut milk and add a tablespoon of chia seeds after blending.

Japanese Knotweed and Apple Chutney

This tangy-sweet chutney balances the sharpness of knotweed with the mellow sweetness of apples—perfect for spooning over grilled meats or sharp cheeses.

Ingredients:

• 2 cups chopped Japanese knotweed (peeled if stalks are tough)
• 2 cups diced tart apples (like Granny Smith)
• 1 small yellow onion, finely chopped
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup golden raisins
• 1 tsp grated fresh ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt

Instructions:

1. Combine all ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the brown sugar.
2. Reduce heat to low and cook for 30–35 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency and the apples are tender.
3. Remove from heat and let cool slightly. Serve warm or transfer to a jar and refrigerate for up to 2 weeks.

The chutney’s bright acidity and subtle spice make it a knockout pairing with rich dishes like pork chops or baked brie. Tip: For a smoother texture, pulse briefly with an immersion blender after cooling.

Japanese Knotweed Soup with Coconut Milk

This bright, tangy soup balances Japanese knotweed’s lemony bite with creamy coconut milk for a uniquely refreshing bowl.

Ingredients:

• 4 cups chopped Japanese knotweed stalks (peeled if tough)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp red pepper flakes
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp olive oil in a pot over medium heat. Add diced onion and cook for 3 minutes until translucent. Stir in minced garlic and 1/2 tsp red pepper flakes; cook 30 seconds until fragrant.
2. Add Japanese knotweed, 2 cups vegetable broth, and 1 tsp salt. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes until knotweed is tender.
3. Pour in coconut milk and 1 tbsp lime juice. Simmer 5 more minutes, stirring occasionally. Taste and adjust salt if needed.
4. Ladle into bowls and top with fresh cilantro.

The coconut milk tames knotweed’s sharpness while letting its rhubarb-like zing shine—perfect for spring when this wild ingredient peaks.

Tip: For extra richness, swirl in a spoonful of coconut cream just before serving.

Japanese Knotweed and Feta Tart

This savory tart balances the bright, lemony tang of foraged Japanese knotweed with creamy feta for a springtime showstopper that’s as easy as it is impressive.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 cups chopped Japanese knotweed (peeled if stalks are thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz crumbled feta cheese
• 1 tbsp honey
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Unroll puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Toss Japanese knotweed with olive oil, salt, and black pepper. Sauté in a skillet over medium heat for 3–4 minutes until just softened.
3. Spread sautéed knotweed evenly over pastry, leaving a 1-inch border. Sprinkle feta on top, then drizzle with honey.
4. Fold pastry edges over the filling, crimping lightly. Brush crust with beaten egg.
5. Bake for 20–25 minutes until golden and puffed. Let cool 5 minutes before slicing.

The contrast of crisp pastry, melty feta, and tart knotweed makes every bite pop—plus, it’s a genius way to use this often-overlooked wild ingredient.

Tip: For extra crunch, sprinkle toasted pine nuts over the tart before baking.

Japanese Knotweed Infused Vodka

Japanese Knotweed Infused Vodka

This wild-foraged twist on infused vodka is tart, floral, and surprisingly easy—perfect for sipping over ice or mixing into spring cocktails.

Ingredients:

• 2 cups young Japanese knotweed stalks (peeled and chopped into 1-inch pieces)
• 3 cups high-quality vodka
• 1/4 cup granulated sugar
• 1 (3-inch) strip lemon zest

Instructions:

1. Prep the knotweed: Rinse the knotweed stalks thoroughly, then peel off any tough outer skin. Chop into 1-inch pieces (you should have about 2 cups).
2. Combine ingredients: In a clean 1-quart mason jar, layer the knotweed, 1/4 cup sugar, and lemon zest. Pour in 3 cups vodka, ensuring everything is fully submerged.
3. Infuse: Seal the jar tightly and store in a cool, dark place for 5–7 days, shaking gently once daily. Taste after day 5—it should be tangy and lightly herbal.
4. Strain & store: Pour the infused vodka through a fine-mesh sieve lined with cheesecloth into a clean bottle. Discard solids. Chill before serving.

The result? A vibrant, rhubarb-like vodka with a whisper of citrus—ideal for pairing with sparkling water or a drizzle of honey. Tip: For a smoother finish, let the strained vodka rest in the fridge overnight before serving.

Japanese Knotweed and Strawberry Crumble

This sweet-tart crumble is a brilliant way to use foraged Japanese knotweed—its rhubarb-like tang pairs perfectly with juicy strawberries under a buttery oat topping.

Ingredients

• 2 cups chopped Japanese knotweed (peeled if stalks are thick)
• 2 cups hulled and halved strawberries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. Toss Japanese knotweed, strawberries, granulated sugar, cornstarch, and vanilla extract in a 9-inch pie dish until evenly coated.
2. In a bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry cutter or fingers until crumbly.
3. Sprinkle topping over fruit, pressing lightly. Bake for 35–40 minutes until bubbling and golden.

The knotweed keeps its slight crunch, adding a fun contrast to the soft strawberries and crisp topping. Serve warm with vanilla ice cream for the ultimate bite.

Tip: Forage knotweed in spring when stalks are tender—avoid older, woody stems.

Japanese Knotweed Pickles with Spices

These tangy, spiced pickles are a fantastic way to use foraged Japanese knotweed—they’re crisp, lightly sweet, and packed with warm spices.

Ingredients:

• 4 cups young Japanese knotweed stalks, peeled and cut into 2-inch pieces
• 1 ½ cups distilled white vinegar
• 1 cup water
• ½ cup granulated sugar
• 2 tbsp kosher salt
• 1 tbsp whole black peppercorns
• 1 tbsp mustard seeds
• 1 tsp coriander seeds
• 1 cinnamon stick
• 2 bay leaves

Instructions:

1. In a medium saucepan, combine the vinegar, water, sugar, 2 tbsp kosher salt, 1 tbsp black peppercorns, 1 tbsp mustard seeds, 1 tsp coriander seeds, 1 cinnamon stick, and 2 bay leaves. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. Add the Japanese knotweed pieces, reduce heat to low, and simmer for 3 minutes—just until the stalks turn bright green but are still firm.
3. Remove from heat and let cool slightly, then transfer the pickles and brine into a clean quart-sized jar. Seal tightly and refrigerate for at least 24 hours before serving.

The warm spices and subtle tartness make these pickles a standout—perfect for pairing with rich cheeses or grilled meats.

Tip: For extra crunch, soak the knotweed in ice water for 30 minutes before pickling.

Japanese Knotweed and Mushroom Risotto

This earthy, tangy risotto is a fantastic way to use foraged Japanese knotweed, balancing its bright acidity with rich mushrooms and creamy Arborio rice.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Japanese knotweed stalks (peeled and chopped into 1/2-inch pieces)
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the mushrooms and cook for 5 minutes, stirring occasionally, until softened. Toss in the Japanese knotweed and cook for 2 more minutes.
3. Stir in the Arborio rice, coating it with the oil and vegetables. Pour in 1/2 cup white wine and simmer until mostly absorbed, about 2 minutes.
4. Add the warm broth, 1/2 cup at a time, stirring frequently and letting each addition absorb before adding more (about 20 minutes total).
5. Once the rice is tender and creamy, remove from heat. Stir in 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Garnish with parsley.

The knotweed’s lemony zing cuts through the richness of the mushrooms and cheese, making this risotto surprisingly refreshing. Tip: For extra depth, swap half the broth for mushroom stock!

Japanese Knotweed and Goat Cheese Quiche

This savory quiche balances the bright tang of Japanese knotweed with creamy goat cheese, all nestled in a buttery crust—perfect for a spring brunch centerpiece.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 cup Japanese knotweed, peeled and chopped into 1/2-inch pieces
• 4 large eggs
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium. Add Japanese knotweed and sauté for 3–4 minutes until just tender. Let cool slightly.
3. In a bowl, whisk together eggs, heavy cream, salt, and black pepper. Stir in the knotweed and half the goat cheese.
4. Pour the filling into the pre-baked crust and sprinkle remaining goat cheese on top. Bake for 30–35 minutes until the center is set and the edges are golden.

The knotweed’s rhubarb-like zing cuts through the richness of the custard, while the goat cheese adds pockets of tangy creaminess—no one will guess this foraged green is the star!

Tip: For extra crunch, sprinkle toasted pine nuts over the quiche before baking.

Japanese Knotweed and Lemon Curd

This vibrant, tangy curd is a brilliant way to use foraged Japanese knotweed—think of it as rhubarb’s zesty cousin, with a lemony punch!

Ingredients:

• 2 cups chopped Japanese knotweed stalks (peeled if tough)
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 4 large egg yolks
• 1/4 cup unsalted butter, cubed
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the Japanese knotweed, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring often, for 8–10 minutes until the knotweed softens and breaks down into a pulp.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid. Discard the solids.
3. In a separate bowl, whisk the egg yolks. Slowly pour the warm knotweed liquid into the yolks while whisking constantly to temper them.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for 5–7 minutes until thickened enough to coat the back of the spoon. Remove from heat.
5. Stir in the butter and salt until fully melted and smooth. Let cool slightly, then transfer to a jar and refrigerate for at least 2 hours to set.

The result? A silky, tart-sweet curd with a unique herbal note—perfect for slathering on scones or layering into a parfait.

Tip: For a smoother texture, blend the strained mixture before adding the yolks.

Japanese Knotweed and Almond Cake

This unique springtime cake balances the tartness of foraged Japanese knotweed with the nutty sweetness of almonds—perfect for adventurous bakers looking to try something new.

Ingredients:

• 1 cup chopped Japanese knotweed stalks (peeled if tough)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, cream together ½ cup softened butter and 1 cup granulated sugar until fluffy. Beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
3. Whisk together 1 cup all-purpose flour, ½ cup almond flour, 1 tsp baking powder, and ¼ tsp salt. Gently fold into the wet ingredients until just combined.
4. Fold in 1 cup chopped Japanese knotweed. Pour batter into the prepared pan and sprinkle evenly with ½ cup sliced almonds.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The cake’s tangy-sweet flavor and moist crumb make it a standout—almost like a rhubarb dessert, but with a wilder twist!

Tip: For extra texture, toast the sliced almonds before sprinkling them on top.

Japanese Knotweed and Caramelized Onion Tart

This savory tart balances the bright tang of Japanese knotweed with sweet, slow-cooked onions for a springtime showstopper.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1/2 tsp salt
• 1 tbsp brown sugar
• 1 cup chopped Japanese knotweed (peeled stalks, 1/2-inch pieces)
• 1/2 cup crumbled goat cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Roll out puff pastry on parchment paper to a 10×12-inch rectangle, then prick all over with a fork. Bake for 15 minutes until lightly puffed. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-low. Add onions and 1/2 tsp salt; cook for 15 minutes, stirring occasionally. Stir in 1 tbsp brown sugar and cook 10 more minutes until deeply golden. Transfer to a bowl.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add Japanese knotweed; sauté for 3 minutes until just tender.
4. Spread caramelized onions over the pre-baked crust. Scatter knotweed and goat cheese on top. Brush edges with beaten egg. Bake for 20 minutes until golden and crisp.

The contrast of the flaky crust, creamy cheese, and zingy knotweed makes every bite exciting—like a gourmet pizza’s quirky cousin.

Tip: For extra tang, drizzle with balsamic glaze after baking.

Japanese Knotweed and Mint Tea

This refreshing herbal tea balances the tartness of foraged knotweed with cooling mint—perfect for sipping on a sunny afternoon.

Ingredients:

• 2 cups chopped Japanese knotweed stalks (young, tender parts only)
• 4 cups water
• 1/4 cup fresh mint leaves, loosely packed
• 2 tbsp honey (or to taste)
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, combine the chopped Japanese knotweed and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes until the stalks soften and the water turns lightly pink.
2. Remove from heat and add the fresh mint leaves. Let steep for 5 minutes to infuse the flavor.
3. Strain the tea into a pitcher, pressing gently on the solids to extract all the liquid. Stir in the 2 tbsp honey and 1 tbsp lemon juice while still warm.
4. Chill for at least 1 hour or serve over ice for a brisk, tangy-sweet sip.

The sharp, rhubarb-like zing of knotweed mellows beautifully with mint, creating a uniquely vibrant herbal drink that’s as pretty as it is refreshing.

Tip: For a stronger mint flavor, lightly bruise the leaves before steeping.

Japanese Knotweed and Walnut Muffins

These tangy-sweet muffins are a clever way to use foraged Japanese knotweed, with crunchy walnuts adding a perfect contrast.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup chopped Japanese knotweed stalks (peeled if tough)
• ½ cup chopped walnuts
• 1 large egg
• ½ cup whole milk
• ¼ cup melted unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. Fold in chopped Japanese knotweed and ½ cup walnuts until evenly coated.
4. In another bowl, beat 1 egg, then stir in ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla.
5. Pour wet ingredients into dry ingredients, mixing just until combined (small lumps are fine).
6. Divide batter evenly among muffin cups. Bake for 20–22 minutes until tops spring back when pressed.

The knotweed’s rhubarb-like zing cuts through the rich batter, while walnuts add a toasty crunch in every bite.

Tip: For extra texture, sprinkle muffin tops with turbinado sugar before baking.

Japanese Knotweed and Honey Glazed Salmon

This sweet-tangy salmon dish is a springtime showstopper, balancing wild-foraged Japanese knotweed with a sticky honey glaze for a flavor that’s bright and rich at once.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 cup chopped Japanese knotweed stalks (young, tender shoots)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. In a small saucepan, combine 1 cup chopped Japanese knotweed, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes. Simmer over medium-low heat for 5 minutes, stirring occasionally, until the knotweed softens and the glaze thickens slightly.
2. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Pat salmon dry, sprinkle with 1/4 tsp salt, and sear skin-side down for 3 minutes until crisp. Flip, then spoon half the glaze over the fillets.
3. Transfer skillet to the oven and bake for 8–10 minutes, until salmon flakes easily. Brush with remaining glaze before serving.

The knotweed’s rhubarb-like tartness cuts through the honey’s sweetness, while a quick sear-and-bake keeps the salmon lush. Tip: Foraged knotweed can vary in acidity—taste the glaze and add an extra teaspoon of honey if too sharp.

Conclusion

From sweet to savory, these 20 Japanese knotweed recipes prove this springtime ingredient is as versatile as it is delicious! Whether you’re a foraging newbie or a seasoned cook, there’s something here to inspire your next meal. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share the love on Pinterest. Happy cooking!