1. Place chopped knotweed in a jar and cover with vinegar. Store in the refrigerator and infuse for at least 48 hours, until the vinegar turns pink and takes on the bright flavors of the knotweed.
2. Strain the knotweed pieces and reserve for another use.
To put it simply: they taste like a more vegetal version of rhubarb! The flavor is sour and green, and the texture is crunchy and succulent. Use it where you’d use rhubarb, or anywhere you want a bright, punchy, and tart flavor. When infused into a vinegar, the flavor becomes quite citrusy and a bit floral – dare we say, like lemon juice?
Like any foraged green, proper preparation is key. Ants love Japanese Knotweed, so first be sure to thoroughly rinse the stalks. Then, remove leaves and tips from the knotweed – the best part is the stalks.
This is a well-rounded, go-to vinegar for most culinary applications. Use it as you would lemon juice or apple cider vinegar – but expect its own unique flavor and pink color!
Try it in our morel caesar salad recipe!