Eat the invaders: some recipes!
Edible Invasives Recipes Knotweed Salsa Verde 6 cups of roughly chopped young Japanese knotweed shoots 2 jalapeno peppers, sliced in half, seeds and ribs removed 1 medium white onion, quartered 3 cloves of garlic, peeled 2 limes, juice of both, zest of one 1/2 cup cilantro leaves 1/2 cup water Read more…