Spring is just around the corner. Actually, it started yesterday, but I woke up to freezing temperatures this morning so it doesn’t feel very spring-like. Nonetheless, this time of year I start thinking about Japanese knotweed, one of my favorite wild edibles. Its pink color and tart flavor make it the perfect ingredient for a foraged twist on a whiskey sour. I named this cocktail The Samurai Sour because originally I used Japanese knotweed and Japanese whisky*. But Japanese whisky can be expensive, so feel free to use any whiskey (blend or single malt) you have on hand. Read more
Most people (and all gardeners) consider Japanese knotweed to be an aggressive, invasive weed, that crowds out many less vigorous plants. You might wonder what’s wrong with that, survival of the fittest and all, but the truth is that monocultures in nature can be unfortunate things, especially when wildlife depends on diversity in the landscape for food and shelter.
So, in an effort to save the world, one stem at a time, I give you my recipe for Japanese knotweed pickles. Read more