Japanese knotweed is considered an invasive species in the US and can be found growing abundantly along roadsides. The plant has tall, hollow stems that resemble bamboo, though they are not related. These stems can be eaten early in the season when they are just emerging and are still tender. 

Knotweed  is an important concentrated source of the antioxidant resveratrol. Many large supplement sources of resveratrol now use Japanese knotweed and use its scientific name in the supplement labels.

The stems have a tangy, earthy flavor very similar to rhubarb. Delicious in sweet dishes such as pie, but also a great tangy addition to fresh salsas and chutneys!

Latin Name: Fallopia japonica

Season: May