This is the third post in our new series, One Plant a Week, where we learn a new, edible plant every week. That means that if you follow along, you’ll know 52 new plants after only a year of doing this. As our foraging expert guest Pascal Baudar said on the Wild Fish and Game Podcast, that will make you more of a wild plant expert than 99.99999% of the population.

We recommend you go out and find these plants if they exist in your region. You don’t necessarily have to harvest them; simply familiarize yourself with them and get to know them well. See them in their different phases of life, in different terrains and conditions. See who else likes to eat them (Bears? Squirrels?), pollinate them (Butterflies? Hummingbirds?), or use them (Nesting birds? Muskrats?). Use plant ID apps, along with foraging/ID books, online resources, and mentors to teach yourself about them more and to get comfortable enough with them that you can ID to 100% accuracy.

Then, if you feel confident enough, bring some home and try preparing some to eat. Try doing this with different specimens in different stages of life to see when it is best to harvest them. Knowing these plants through and through will transform the way you interact with the outdoors, as well as the way you see food. A warning, though: this is an addictive hobby!

An additional warning: Plant ID apps are not 100% accurate, and you should not be eating ANYTHING wild unless you are 100% sure that it is safe to do so. Do not rely solely on one source for your information (including us), and do not eat anything unless you’ve properly identified it.

---

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Get a Copy of our New Book!

---

This Week is All About Japanese Knotweed

Japanese knotweed (Reynoutria japonica) is notorious for its invasive nature, tenacious growth, and destructive impact on ecosystems and even infrastructure. Native to East Asia, this plant, like so many others, came over as a garden plant, but quickly got loose. Luckily, it’s a delicious wild edible. In the spring, young shoots of Japanese knotweed can be harvested and used in everything from pies to pickles. Find it growing in dense colonies in disturbed areas, roadsides, riverbanks, and urban areas. Here’s how to identify, harvest, and enjoy this highly invasive wild edible.

Another warning: Municipalities will often spray sites invaded by knotweed with harmful pesticides. Be sure you’re not harvesting from these areas!

Description:

Young Shoots:

• These are the edible section of the plant
• Resemble reddish asparagus spears with speckled or mottled purple sheaths.
• Hollow, segmented stems (like bamboo), but softer and more succulent when young.
• When snapped, they break cleanly and sometimes release a tart scent.
• Best harvested when under 12 inches tall and before leaves unfurl.
• Find them growing in the early spring – monitor sites well, as they grow quickly!

Leaves:

• Broad, heart-shaped with a flat base and pointed tip.
• Arranged alternately along the stem.

Stems:

• Hollow, jointed, and similar in appearance to bamboo.
• Mature stems can reach over 10 feet tall, becoming woody and inedible.

Flowers:

• Small, creamy-white, clustered sprays appearing in late summer
• The flowers are not edible

Look-alikes:

• Himalayan Balsam (Impatiens glandulifera): Grows near water and also invasive. Leaves are more toothed and lacks segmented stems. Not considered edible.
• Young Bamboo Shoots: Not a real confusion in most areas, but worth noting. Bamboo is generally tougher and often requires longer prep or cooking.
• Dock (Rumex spp.): Slight resemblance in early stages. Dock lacks segmented, hollow stems and has different leaf shape. Some docks are edible, but taste and preparation differ.

How to Safely Harvest

• Harvest in early to mid-spring, typically March to May, depending on latitude and elevation.
• Harvest tender shoots less than 10–12 inches tall. Older stems become fibrous and sour.
• Use a knife or snap off shoots by hand near the base.
• Avoid areas sprayed with herbicides or growing near roads or contaminated sites.
• Wear gloves if harvesting large amounts, sap may mildly irritate sensitive skin.
• Harvest as much as you like – this is an aggressive invasive!

Do not spread this invasive plant! Do not plant seeds or transport live plants. Be sure that you don’t drop any of the plant on the way home, and that any piece of plant not being used in the kitchen is destroyed by boiling before being disposed of.

Edibility

Enjoy young, tender shoots under ½ inch in diameter. Leaves are technically edible, but are often too astringent and not recommended.

Flavor Profile:

• Tart, lemony, and slightly grassy—like a hybrid of rhubarb and sorrel.
• Great in both sweet and savory dishes.

Preparation Tips:

• Peel tough outer skin on thicker shoots.
• Cook or pickle to reduce acidity and tough texture.
• Avoid using aluminum pans (reacts with oxalic acid content).

Cooking Ideas:

• Pies, Cakes, and Crumbles: Sub in for rhubarb in spring desserts.
• Chutneys and Jams: Knotweed’s tartness works beautifully with sugar and spices.
• Soups: Adds a tangy element to brothy spring soups.
• Pickled Shoots: Vinegar pickling neutralizes the sourness and preserves well.
• BBQ Sauce: Cook and blend into a unique BBQ sauce for chicken and fish

Recipes:

---