Podcast Episode 251: Edible Invasive Plants and Fungi You Should Be Cooking
Across backyards, forests, and riverbanks, edible invaders are thriving. Garlic mustard creeps through shady understories, kudzu smothers power lines in the South, and Japanese knotweed bursts through cracked sidewalks. In the latest episode of The Wild Fish and Game Podcast, hosts Justin Townsend and Adam Berkelmans dig into the world of edible invasive plants and fungi, species that wreak havoc on native ecosystems yet offer surprising culinary potential. From foraging tips and safety advice to recipes for garlic mustard pesto and knotweed streusel cake, the hosts show how mindful eaters can “eat the problem” one delicious bite at a time.
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The Art of Venison Sausage Making
Recipes:
Barbecue Dolmas Stuffed with Bacon Beef and Cheese
Japanese Knotweed Cake with Streusel Topping
Summer Wild Vegetable Tempura
How to Make Dandelion Jelly
Dandelion and Zucchini Fritters
Stewed Dandelion Greens with Chickpeas and ‘Nduja
Venison Steak with Blackberry Sauce and Corn Salad
Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms
Turning Ecological Villains into Culinary Heroes
“Invasive plants are arguably even more destructive than animals,” Justin explains early in the episode. “They spread quietly but relentlessly, dominating forest floors, smothering wetlands, and choking out native wildflowers and trees.”
But where some see a problem, foragers see possibility. Justin and Adam’s conversation reframes the narrative, these unwanted species can also be resources. “These species may be ecological villains,” Justin says, “but they could be culinary heroes when used thoughtfully. A lot like Batman, really. Just like Batman.”
That spirit of reclamation runs through the episode: the idea that stewardship and sustainability don’t have to mean deprivation. They can start with a knife, a skillet, and a curious palate.
Foraging Safety 101
Before diving into recipes, Adam shares a crucial disclaimer. “Proper identification is extremely important when foraging for mushrooms and wild plants,” he warns. “Eating the wrong one or even an improperly prepared one could seriously harm you or even kill you.”
The hosts emphasize that single-source identification, like relying on an app or a single field guide, isn’t enough. Adam recommends cross-referencing multiple books, websites, and social media groups. He name-checks trusted foraging educators such as Sam Thayer, Pascal Baudar, Adam Haritan (Learn Your Land), and Hank Shaw (Hunter Angler Gardener Cook), along with his own site, The Intrepid Eater and Harvesting Nature.
“Your best bet,” Adam adds, “is to find a local nature or mycological group and go for walks with skilled foragers. Nothing beats that.”
Garlic Mustard: The Gateway Invasive
One of North America’s most notorious invaders, garlic mustard is both a botanical bully and a culinary blessing. “It’s edible at every stage of growth,” Adam explains. “The young leaves are peppery and garlicky, ideal for pestos or simple sautés. Later in the season, the roots develop a horseradish-like kick, and the seeds can be used like black mustard.”
Justin recalls foraging garlic mustard while turkey hunting in Virginia: “I made a scallion pancake take on it. Blanched it down to combat some of that bitterness, cooked it into the batter, and served it with dipping sauce. Pretty tasty.”
Eating garlic mustard, they note, is “an act of ecological resistance.” Every plant pulled and eaten means fewer toxins in the forest soil and fewer native plants smothered beneath its shade.
Kudzu: The Vine That Ate the South
Few invasives are as infamous as kudzu, introduced from East Asia in the 19th century and once planted for soil erosion control. “It grows up to a foot a day,” Justin laughs. “It covers hillsides, barns, telephone poles, everything in its path.”
Despite its reputation, nearly every part of kudzu is edible: the young leaves are tender and mild, the roots can be processed into a starchy flour, and the fragrant purple flowers can be made into jelly or even wine. Adam compares its flavor to a “mild, grassy sweetness,” while Justin jokes, “Is grassy the plant version of gamey?”
The hosts share a creative recipe for stuffed kudzu leaves, similar to Greek dolmas but using wild venison instead of lamb. “If you swap the allspice for our Harvesting Nature Big Game Blend,” Justin says, “it does phenomenal.”
Japanese Knotweed: Tart Trouble Turned Dessert
Next up is Japanese knotweed, perhaps the most destructive plant discussed. “Its rhizomes grow through asphalt, through concrete foundations,” Adam says. “It’s earned a place on the world’s worst weeds list.”
And yet, harvested young, knotweed tastes surprisingly like rhubarb. “You can cook it into pies, jams, and chutneys,” Adam says. “It’s tart, savory, and loaded with resveratrol, the same antioxidant found in red wine.”
He shares a favorite recipe: Japanese Knotweed Streusel Cake. “I made it for a dinner party,” he says. “Everyone loved it. It’s like a coffee cake, simple, slightly tangy, and perfect for people who don’t like overly sweet desserts.” Justin compares it to zucchini bread and adds, “It’s a good way to sneak a little ecology into dessert.”
Burdock, Dandelion & Other Backyard Bites
The conversation shifts to burdock, the plant that inspired Velcro. “Its taproot can reach three feet long,” Justin explains. “But it’s edible and delicious, crisp texture, earthy-sweet flavor.” Burdock, or gobo in Japanese cuisine, can be stir-fried, pickled, or braised, pairing beautifully with soy, sesame, or ginger.
Adam shares a story of digging burdock roots behind his neighbor’s garage. “It’s a pain in the ass,” he admits, “but worth it. The flavor’s great, like a thinner parsnip.”
Then comes dandelion, the weed everyone knows but few respect. “It’s perhaps the most familiar weed in the world,” Adam says. “What’s remarkable is how many people spend time and money trying to eradicate a free, nutritious, and renewable food source from their lawns.”
Justin recalls making dandelion jelly with his kids in Denver: “It tastes like a jar full of sunshine on a dark winter day.”
Adam mentions a favorite savory recipe, Dandelion Greens with Chickpeas and ’Nduja: “It’s this saucy, spicy stew. I make it every year when the greens are young.” Justin remembers an Italian soup his great-grandmother made with dandelion greens and lamb, adding, “Venison would be a perfect substitute.”
Sweet Brambles & Golden Mushrooms
The episode closes with two final invaders: Himalayan blackberry and golden oyster mushrooms.
“Blackberries are both a blessing and a curse,” Justin says. “They form dense thickets that block wildlife, but the fruit is undeniably delicious.” He shares a Venison Steak with Blackberry Sauce recipe from Harvesting Nature writer Quincy. “That sauce,” Justin grins, “would go great with duck. Just sear it and eat it off the tailgate.”
Adam laughs: “By midsummer I’m covered in scratches, bleeding, swearing, but the berries are worth it.”
Then comes the golden oyster mushroom, bright yellow, nutty, and slightly seafood-like. “They were cultivated for food but escaped into the wild,” Adam explains. “Now they’re spreading, out-competing native fungi, but they taste amazing.” He highlights Justin’s Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms, calling it “a weeknight winner.”
Justin can’t resist a pop-culture analogy: “It’s like The Blob, you pick it and spread the spores everywhere. But hey, at least this monster tastes good.”
Eating as Ecological Stewardship
“Invasive plants and fungi might be some of our most persistent ecological challenges,” Justin concludes. “Can we eat our way out of it? Probably not. But as conscious eaters, it’s a good reminder that good food can come from unexpected places, and foraging is a form of stewardship.”
By harvesting and cooking invasives, we reclaim a small part of balance, turning destruction into nourishment. “When you eat invasives,” he says, “you’re helping the ecosystem.”
Listen & Join the Conversation
Ready to turn the problem into dinner? Listen to Edible Invasive Plants & Fungi You Should Be Cooking on The Wild Fish and Game Podcast. Learn how to identify, harvest, and cook the invaders taking over your backyard. Then join the conversation, share your favorite invasive recipes or wild desserts on Instagram by tagging @harvestingnature and @the.intrepid.eater.
Because every bite of garlic mustard, kudzu, or golden oyster mushroom is one less threat to the wild places we love.