Japanese knotweed

Reynoutria japonica

vegetable

Hollow young stems with a tangy rhubarb flavor, cooked as compote, in tarts or lacto-fermented.

Origin

Japan, invasive in Europe

Season (United States)

April to May

Preparation

Rich in oxalates, like rhubarb: in season, not every day. Pick it far from roads and from sites treated with herbicides, which are common against this invasive plant. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

In small amounts, not counted Stilbenes (resveratrol) · Insoluble fibersWhat slows things down Oxalates

Did you know?

Most of the resveratrol sold as a supplement is extracted from its root.