A Brighton chef has come up with a novel way of fighting back against a garden-strangling weed which has invaded British gardens – eating it.
Japanese knotweed is a fast-growing plant which has destroyed many native UK plant habitats by simply taking over.
But Terre a Terre chef Olivia Reed has discovered that on the plate, it is much less threatening – in fact, it has a pleasant lemony rhubarb flavour.
The recipes were created after Dr Paul Beckett from Phlorum Limited, an environmental consultancy based at the University of Sussex, suggested to Olivia she should try cooking it on Twitter.
Olivia told the BBC: “I said when it’s in season do drop some by. We did some research and we weren’t that surprised. It’s local and we like to forage.”
The recipes include knotweed and shallot jelly, served with Sussex Slipcote cheese on an oatcake and knotweed compote; knotweed with ginger, raspberries, sugar and vanilla.
It’s estimated it costs the UK £150m a year to clear Japanese knotweed.
