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
2 tsp. cumin
salt & pepper to taste
Roast the onion, garlic and jalapenos. Blanch very very quickly the knotweed (30 seconds). Blend them all in the food processor along with the seasoning, limes, and water. Taste. Add more raw knotweed if it needs more of a zesty “kick”. It works great as an enchilada sauce as well.
Good source of vitamins A and C, thiamine, riboflavin, niacin, calcium, phosphorus, and iron.Younger weeds, which are flavorful and best to harvest when they are about 4 to 12 inches high. Older plants can be simmered to reduce bitterness and soften the prickly spines. Sow thistle is especially difficult to eradicate, as the white brittle roots can penetrate several feet into the soil, producing new plants from small root pieces.
Sauté with garlic, olive oil and lemon juice. Choose tall, young plants.
Jams, Smoothies, Pies, and more!
1) Soak burdock in water 15-30 minutes
2) Meanwhile, heat 1/2″ to 1″ vegetable oil over medium heat in a pot
3) Remove burdock from water and blot dry
4) Carefully add burdock to oil- burdock should immediately bubble intensely
5) Fry burdock 5 minutes
6) Carefully remove burdock from oil, add salt generously, and allow to cool
Chicory and Dandelion Root Coffee
Sources and Resources
Wild Edibles Iphone App: https://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8