Posted by Pam Moore on May 14, 2011, 5:06 am
I recorded Countryfile and have only just got round to watching it.
I did not realise that Japanese Knotweed could be eaten. Apparently
it's a bit like rhubarb, except that it's the young stems which are
cut up, stewed and mixed with sugar.
Luckily, none growing near here but has anyone tried it?
Pam in Bristol
Posted by Lol on May 14, 2011, 5:27 am
>I recorded Countryfile and have only just got round to watching it.
> I did not realise that Japanese Knotweed could be eaten. Apparently
> it's a bit like rhubarb, except that it's the young stems which are
> cut up, stewed and mixed with sugar.
> Luckily, none growing near here but has anyone tried it?
> Pam in Bristol
Anything tastes good if you use _enough_ sugar
even rhubarb!
Lol
Posted by Martin on May 14, 2011, 5:36 am
wrote:
>>I recorded Countryfile and have only just got round to watching it.
>> I did not realise that Japanese Knotweed could be eaten. Apparently
>> it's a bit like rhubarb, except that it's the young stems which are
>> cut up, stewed and mixed with sugar.
>> Luckily, none growing near here but has anyone tried it?
>>
>> Pam in Bristol
>Anything tastes good if you use _enough_ sugar
>even rhubarb!
>Lol
That's what I thought when I saw it on Countryfile.
Couch grass jam next?
--
Martin
Posted by Dave Hill on May 14, 2011, 5:38 am
> >I recorded Countryfile and have only just got round to watching it.
> > I did not realise that Japanese Knotweed could be eaten. Apparently
> > it's a bit like rhubarb, except that it's the young stems which are
> > cut up, stewed and mixed with sugar.
> > Luckily, none growing near here but has anyone tried it?
> > Pam in Bristol
> Anything tastes good if you use _enough_ sugar
> even rhubarb!
> Lol
It is also known as Gypsy Rhubarb
Posted by Martin on May 14, 2011, 5:44 am
On Sat, 14 May 2011 02:38:54 -0700 (PDT), Dave Hill
>>
>>
>> >I recorded Countryfile and have only just got round to watching it.
>> > I did not realise that Japanese Knotweed could be eaten. Apparently
>> > it's a bit like rhubarb, except that it's the young stems which are
>> > cut up, stewed and mixed with sugar.
>> > Luckily, none growing near here but has anyone tried it?
>>
>> > Pam in Bristol
>>
>> Anything tastes good if you use _enough_ sugar
>>
>> even rhubarb!
>>
>> Lol
>It is also known as Gypsy Rhubarb
"Common names
Japanese knotweed, Mexican bamboo, [Japanese] fleece-flower, Japanese
bamboo, wild rhubarb, huzhang (Chinese), Sally rhubarb, donkey
rhubarb, gypsy rhubarb, Hancock's curse, crimson beauty and itadori
(in Japanese = "strong plant")."
Its slight rhubarb flavour is because it contains oxalic acid.
--
Martin
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> I did not realise that Japanese Knotweed could be eaten. Apparently
> it's a bit like rhubarb, except that it's the young stems which are
> cut up, stewed and mixed with sugar.
> Luckily, none growing near here but has anyone tried it?
> Pam in Bristol