![\"\"](\"https:\/\/morgan-outdoors.com\/wp-content\/uploads\/2023\/04\/Japanese-Knotweed-young-shoots-4-23-23.jpg\")
<\/a>Strawberry Knotweed Crisp<\/h2>\n\n\n\n
Japanese knotweed has a rhubarb-like consistency and a tangy flavor. Knotweed\u2019s bamboo-like shoots are a good substitute for rhubarb in this recipe. Early spring is the time to harvest and eat it when the shoots are still young and tender. Best to pick those that are 12-16\u201d tall.<\/p>\n\n\n\n
Last night, after harvesting a bag full of stalks, I made this tasty crisp with a spoonful of vanilla yogurt (we love locally-made Tonjes yogurt) on top:<\/p>\n\n\n\n
3 cups frozen strawberries. If whole, let the strawberries soften so you can slice them.
1 cup Japanese knotweed (rinsed), cut into \u00bd-inch to 1-inch pieces
\u00bd cup whole oats
\u00bd cup flour
\u00bd cup dark brown sugar
\u00bc cup salted butter
Pinch of each: baking soda, baking powder, and salt
1 tsp cinnamon (more to taste)<\/p>\n\n\n\n
\u2022 Preheat oven to 350\u00b0 F.
\u2022 Mix softened (not completely thawed) strawberries and chopped knotweed in bowl with 2 Tbl sugar.
\u2022 In a separate bowl, mix flour, oats, brown sugar, baking soda, and powder, salt, and cinnamon.
\u2022 Cut butter into oat and flour mixture, and use fingers to crumble it into dry mixture.
\u2022 Spread \u00bd of that mixture on bottom of ceramic pie plate (or grease a 9\u201d x 9\u201d pan), add strawberry-knotweed mixture, then sprinkle on remaining crumble topping.
\u2022 Bake 40 minutes, or until crumble topping is browned.
\u2022 Eat, knowing you are taking one small step in the battle against the invasive, Japanese knotweed. This plant is known to contain the popular antioxidant Resveratrol and a chemical known as emodin, both known for their human health benefits.<\/p>\n\n\n\n
For more on Japanese Knotweed in the Catskills: https:\/\/www.catskillinvasives.com\/riparian-plants<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Spring recipe for turning an invasive plant into a tasty treat! Strawberry Knotweed Crisp Japanese knotweed has a rhubarb-like consistency and a tangy flavor. Knotweed\u2019s bamboo-like shoots are a good substitute for rhubarb in this recipe. Early spring is the time to harvest and eat it when the shoots are still young and tender. Best […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3013","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=\/wp\/v2\/posts\/3013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3013"}],"version-history":[{"count":4,"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=\/wp\/v2\/posts\/3013\/revisions"}],"predecessor-version":[{"id":3019,"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=\/wp\/v2\/posts\/3013\/revisions\/3019"}],"wp:attachment":[{"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/morgan-outdoors.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}