The Japanese knotweed sprouts in early spring as fat green stalks spotting red speckles pushing their way out of the ground they laid buried until then.
Young Japanese knotweed is hardly recognizable with little identifiable characteristics but as it grows, one can identify their tall and hollow bamboo-like stalks with creamy or white flowers that can spike up to 13 feet.
Characteristics The Japanese knotweed would look closely resembling the bamboo family but there is no relation whatsoever.
It is rather part of the buckwheat family.
Its leaves are large, smooth and triangular that can grow up to 6 inches long and 4 inches wide with pointed tips.
The stems grow in a most interesting zigzag pattern upwards.
It blooms in late summer and autumn.
It was the alluring blooms that enticed its migration from its native soil but looks can be deceiving over its other features.
The white flowers are tiny at the leaf-stalk with the stem growing in long lacy spikes which can be quite attractive and unique.
This weed plant would flourish in most soils with a high level of moisture; hence, it is rampant at roadsides, on riverbanks or in fields.
But once it takes ground, it pushes other soil residents over.
Once it has establishes its territory, even the humans would find it quite difficult to eradicate this plant.
Edibility The human approach towards the Japanese knotweed is to benefit from it if it is too difficult to remove it.
Instead of fighting a losing battle, this weed plant is now harvested as a vegetable.
It is edible; hence, innovative humans are devising strategies to propagate the commercial prospects of the Japanese knotweed.
Certain communities hold various festivals in relation to this plant.
Its shoots are edible if harvested between April and May.
As the plant matures, the stems become too woody and tough.
A mature plant can be cut down to allow new edible shoots to grow and be harvested.
Japanese Knotweed shoots are best consumed when they are about 6 - 8 inches tall.
Its texture is like that of rhubarb.
Only the stalks are consumed; the leaves are usually discarded in the dish preparation.
Older stalks would be covered with a tough rind which would need to be peeled before one can enjoy the softer savory stalk inside.
Marmalade can be produced from the peeled rind.
The Japanese knotweed can also be made into jams, soups, sauces and dessert dishes besides consuming it as steamed or stir fried vegetables.
Young Japanese knotweed is hardly recognizable with little identifiable characteristics but as it grows, one can identify their tall and hollow bamboo-like stalks with creamy or white flowers that can spike up to 13 feet.
Characteristics The Japanese knotweed would look closely resembling the bamboo family but there is no relation whatsoever.
It is rather part of the buckwheat family.
Its leaves are large, smooth and triangular that can grow up to 6 inches long and 4 inches wide with pointed tips.
The stems grow in a most interesting zigzag pattern upwards.
It blooms in late summer and autumn.
It was the alluring blooms that enticed its migration from its native soil but looks can be deceiving over its other features.
The white flowers are tiny at the leaf-stalk with the stem growing in long lacy spikes which can be quite attractive and unique.
This weed plant would flourish in most soils with a high level of moisture; hence, it is rampant at roadsides, on riverbanks or in fields.
But once it takes ground, it pushes other soil residents over.
Once it has establishes its territory, even the humans would find it quite difficult to eradicate this plant.
Edibility The human approach towards the Japanese knotweed is to benefit from it if it is too difficult to remove it.
Instead of fighting a losing battle, this weed plant is now harvested as a vegetable.
It is edible; hence, innovative humans are devising strategies to propagate the commercial prospects of the Japanese knotweed.
Certain communities hold various festivals in relation to this plant.
Its shoots are edible if harvested between April and May.
As the plant matures, the stems become too woody and tough.
A mature plant can be cut down to allow new edible shoots to grow and be harvested.
Japanese Knotweed shoots are best consumed when they are about 6 - 8 inches tall.
Its texture is like that of rhubarb.
Only the stalks are consumed; the leaves are usually discarded in the dish preparation.
Older stalks would be covered with a tough rind which would need to be peeled before one can enjoy the softer savory stalk inside.
Marmalade can be produced from the peeled rind.
The Japanese knotweed can also be made into jams, soups, sauces and dessert dishes besides consuming it as steamed or stir fried vegetables.
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