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FOODIES' HOME PAGE
PLANT PROFILE LIST
NAME: Japanese Knotweed
SPECIES / FAMILY: Fallopia Japonica / Polygonaceae
OTHER COMMON NAME(S): Mexican Bamboo
CONDITIONS:
sun/shade, almost any soil condition
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PARTS: |
EDIBLE |
TASTE |
RAW/COOK |
SEASON |
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All |
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Shoots |
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lemony |
COOK |
Spring |
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Leaves |
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lemony |
COOK |
Spring/Summer |
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Stalk/Stem |
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lemony |
PEEL/COOK |
Spring/Summer |
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Buds |
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Flowers |
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Fruits |
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Pods |
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Seeds |
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RAW/COOK |
Summer |
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Nuts |
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Roots |
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Bark |
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PORTION: medium
COMMENT: Young shoots - acid flavour used as a rhubarb substitute in pies, fruit soups, jams etc. Older stems and shoot tips – cooked, mild version of rhubarb. Seed - ground into a powder and used as a flavouring and thickener in soups etc, or can be mixed with cereals when making bread, cakes etc.
CAUTION: Although no specific mention has been made for this species, there have been reports that some members of this genus can cause photosensitivity in susceptible people. Many species also contain oxalic acid, boil with lid off to minimize.(1)
NUTRITION/MEDICINAL: Antiphlogistic; Antitumor; Depurative; Diuretic; Emollient; Febrifuge; Stomachic; Vulnerary;
Women's complaints.(1) Roots used for Lyme’s disease recovery with other herbs and remedies - http://www.mvlymecenter.org/2013/04/27/lyme-stories-steve-cabana-how-i-got-well
LOOK-A-LIKES:
POISONOUS LOOK-A-LIKES:
OTHER USES:
SOURCE LINKS (may include nutritional and medicinal info, plus other uses):