Wild knotweeds

Persicaria spp., Polygonum spp. …

leaf · vegetable

Leaves and young shoots of knotweeds from damp places, in salad in Indochina and Benin, cooked elsewhere in Africa; some mainly in times of famine.

Origin

Africa, tropical Asia and Australia

Where to find it

Along ponds, rivers and rice paddies.

Season (United States)

all year round

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes, boiled, steamed or in a sauce; they are eaten cooked. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

In DR Congo, some of these knotweeds are burnt to make a vegetable salt.