Once upon a time (and by “once upon a time” I mean a week or two ago), we bought Knotweed Honey when we were in Utica, NY.
We knew knot about knotweed, but it sounded interesting, was made locally and sold at the local farmers market, and so why not?
Turns out knotweed honey (at least this version) is delicious. It’s a dark rich variety with a dark, rich, complex taste. (We now know why I’m not a food critic.) Anyway, Yum.
I decided I would look up knotweed. I’m that kind of girl.
And it turns out that Japanese Knotweed is one of the most invasive plants around. (Considering the amount of invasive plant talk I hear on a regular basis, that’s saying something.)
According to the one site I found that’s pro-Knotweed (remember, this is the one in favor of the stuff):
Knotweed, in the Buckwheat family, is not liked in western nations because it grows around three feet a month, sends roots down some 10 feet, grows through concrete, damaging roads, dams, buildings, and just about anything made by man.
Apparently, all sorts of its various parts are edible, some of them are even very, very healthy for humans.
Should you feel the urge, you can look up all sorts of ways to identify knotweed, harvest it, and prepare it for consumption. I’ll leave (or leaf) that to you.
I prefer my knotweed processed by bees and delivered in jars of honey.