Japanese Knotweed

Fallopia japonica

Find more about this plant on Wikipedia.

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Japanese Knotweed - Fallopia japonica  Author:  Migas

Edible Portion:

You can eat the leaves, shoots, rhizomes and roots. Young shoots in spring can also be cooked and eaten. They can be used as an asparagus substitute. They have an acidic flavour and can also be used as a rhubarb substitute in pies, fruit soups, jams, etc. Older stems and shoot tips can also be cooked and eaten although they taste like a mild version of rhubarb. The seeds can be eaten raw or cooked but they are rather small and fiddly to utilise. The seed can also be ground into a powder and used as a flavouring and thickener in soups, or can be mixed with cereals when making bread, cakes, etc. The root is sometimes eaten.

You can find here a recipe utilising the Japanese Knotweed.

Medicinal uses:

The Japanese Knotweed may have similar properties to other knotweeds where the root can be used for one or many of the following:

  • anti-inflammatory
  • depurative
  • diuretic
  • emmenagogue
  • emollient
  • fever reducing
  • stomachic
  • vulnerary

It is also used in the treatment of women's complaints. A decoction is used in the treatment of burn injuries, boils and abscesses, poisonous snakebites, acute hepatitis, appendicitis, traumatic injuries and menstrual irregularities. The leaves can be crushed and applied externally as a poultice to abscesses, cuts etc, whilst the dried roots can be ground into a powder and applied externally. Extracts of the plant have shown anti-tumor activity.

Source: pfaf.org