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Remember folks...when it comes to invasive species, if you can't beat 'em, eat 'em :P
From
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Knotweed pickles! Knotweed is an invasive species here, so might as well eat it. it’s EVERYWHERE.
some pictures of what knotweed looks like: http://fenrislorsrai.tumblr.com/pos.....vasive-species
I modified this cucumber pickle recipe.
Knotweed, about two handfulls
some green onions
a medium carrot, julienned
½ cup cider vinegar
1/3 teaspoon black pepper
¾-1 teaspoon red pepper flakes
2 Tablespoons sesame seeds
1 T vegetable oil
to prepare knotweed for pickles harvest short FAT stalks. Under 12″ tall, but they should be as fat around as your finger. Snap them off at base. Remove the leaves and make sure you don’t have any of the root*. Rinse in cold water. Peel them. You should be able to easily peel them with your fingernails**. a knife may actually be hard to peel them with. (you can use stalks thinner than a pencil and NOT peel them, but you’ll need to marinate them overnight instead)
Once peeled, cut to about 2″ long and about 1/2″ inch across. they may well have split while peeling, so just follow the line they cracked along. You can also split them long ways just by pressing them with your hand.
Julienne the carrot. Cut up green onion.
Mix together the vinegar and spices.
In a shallow pan, toast the sesame seeds in the oil til golden brown. take off the heat just before you think its brown enough, since it will continue toasting for another minute or so after you take off heat. Let it cool down for a minute, than pour vinegar mixture in pan and stir.
In a dish with lid, layer the knotweed, carrot, and onions, then pour some of the mixture in, then another layer of knotweed, carrots, and onion and mix and so on. (otherwise all the sesame seeds end up on top) Refrigerate for at least an hour, but it will keep for up to two weeks.
These are hot very crunchy pickles, so they’re really intended as a small side dish or garnish. We actually chopped a whole bunch up for pasta salad, which was great. They’d probably go great on burgers too!
I’ll post the recipe for knotweed syrup tomorrow.
(*knotweed spreads easily, so throw the discarded bits into a pot and either let it dry out in a sunny window for a day or two OR pour boiling water over the whole lot, drain, then throw it in your compost or trash. either method should stop it from spreading.
**after peeling, use a nail brush on your hands. it does have a distinct bit of acidity so will sting after awhile. use the nail brush to make sure you got it all out from under nails. it can be very stringy, so easy to miss a strand if you just used soap and water)
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Remember folks...when it comes to invasive species, if you can't beat 'em, eat 'em :P
From
!******************************Knotweed pickles! Knotweed is an invasive species here, so might as well eat it. it’s EVERYWHERE.
some pictures of what knotweed looks like: http://fenrislorsrai.tumblr.com/pos.....vasive-species
I modified this cucumber pickle recipe.
Knotweed, about two handfulls
some green onions
a medium carrot, julienned
½ cup cider vinegar
1/3 teaspoon black pepper
¾-1 teaspoon red pepper flakes
2 Tablespoons sesame seeds
1 T vegetable oil
to prepare knotweed for pickles harvest short FAT stalks. Under 12″ tall, but they should be as fat around as your finger. Snap them off at base. Remove the leaves and make sure you don’t have any of the root*. Rinse in cold water. Peel them. You should be able to easily peel them with your fingernails**. a knife may actually be hard to peel them with. (you can use stalks thinner than a pencil and NOT peel them, but you’ll need to marinate them overnight instead)
Once peeled, cut to about 2″ long and about 1/2″ inch across. they may well have split while peeling, so just follow the line they cracked along. You can also split them long ways just by pressing them with your hand.
Julienne the carrot. Cut up green onion.
Mix together the vinegar and spices.
In a shallow pan, toast the sesame seeds in the oil til golden brown. take off the heat just before you think its brown enough, since it will continue toasting for another minute or so after you take off heat. Let it cool down for a minute, than pour vinegar mixture in pan and stir.
In a dish with lid, layer the knotweed, carrot, and onions, then pour some of the mixture in, then another layer of knotweed, carrots, and onion and mix and so on. (otherwise all the sesame seeds end up on top) Refrigerate for at least an hour, but it will keep for up to two weeks.
These are hot very crunchy pickles, so they’re really intended as a small side dish or garnish. We actually chopped a whole bunch up for pasta salad, which was great. They’d probably go great on burgers too!
I’ll post the recipe for knotweed syrup tomorrow.
(*knotweed spreads easily, so throw the discarded bits into a pot and either let it dry out in a sunny window for a day or two OR pour boiling water over the whole lot, drain, then throw it in your compost or trash. either method should stop it from spreading.
**after peeling, use a nail brush on your hands. it does have a distinct bit of acidity so will sting after awhile. use the nail brush to make sure you got it all out from under nails. it can be very stringy, so easy to miss a strand if you just used soap and water)
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 984px
File Size 389.6 kB
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