Page 79 - The Forager’s Guide to Wild Foods

Japanese Knotweed, Polygonum

cuspidatum (POLYGONACEAE)

JAPANESE KNOTWEED is a semi-woody, rhizoma-
tous perennial that is fast growing with hollow, erect,
branched, bamboo-like stems. It forms dense, leafy
thickets that are woody with age. Young shoots are
red. It prefers moist habitats including riverbanks, wet-
lands, and lakeshores. It grows 5-8 ft. (1.5-2.5 m) tall
with distinct raised nodes that give it the appearance
of bamboo.
FLOWER: Flowers are formed on spike-like, 2.5-6-inch
(6-15cm) clusters at the leaf axils in late summer. Individ- Matt Lavin, CC-BY-SA-2.0
ual flowers are ⅛ inch (0.3 cm) across. They are green/
becomes woody, as vegetables or as an asparagus
white to pinkish with 5 petals. Female flowers produce
substitute. They can also be used in pies and jam, as
small 3-angled black fruit, but this is uncommon.
rhubarb stems substitute. Soak in cold water for half
LEAF: Leaves are arranged alternately along stems. They a day or parboil for best results.
are 3-8 inches (8-20cm) long, 2-4.5 inches (5-11cm)
STEAMED JAPANESE KNOTWEED: Prepare 2 cups
wide, broad oval with pointed tips. They are hairless
of shoots and leaves as above. Add 1 cup each of
with smooth margins.
washed and trimmed asparagus and spinach. Make
EDIBLE PARTS: young leaves and young shoots a dressing of 2 tbsp. melted butter, 1 tbsp. of hon-
KEY MEDICINAL USES: Roots are often used to help ey, and 1 tsp. mustard powder. Set aside. Steam the
with Lyme and SARS-related viruses. greens and toss in the dressing.
HOW TO HARVEST AND EAT: Young shoots and un- WARNING: Often sprayed with herbicides, ensure
furled leaves can be eaten in spring, before the plant you harvest from untreated plants.

Jerusalem Artichoke, Helianthus
tuberosus (ASTERACEAE)

JERUSALEM ARTICHOKE is an erect 2 to 8 ft. (0.6-2.4
m) tall, occasionally branching, herbaceous perennial.
They have light green stems that are stiff and hairy.
Chunky tubers form underground and can be more
than 2 inches (5cm) across.
FLOWER: Yellow flowerheads form at the ends of stems
and are up to 8 inches (20cm) long. Each flowerhead is
2.5-3.5 inches (6-9cm) across; consists of a dense disk
surrounded by 10-20 ray florets.
LEAF: Leaves are 9 by 4 inches (22 by 10cm) and can be
either opposite or alternate, born on leaf stalks ¼ to 2 ½ Tubers can be eaten raw or sliced thinly for salads.
inches (0.3-6cm) long. They are hairy, oval with rounded
They can be used like potatoes when cooked. They are
bases and pointed tips.
creamy inside when baked or roasted and puree well.
EDIBLE PARTS: roots/tubers
ROASTED JERUSALEM ARTICHOKE SOUP: Harvest
KEY MEDICINAL USES: A folk remedy for diabetes, it 4 cups of roots and scrub well. Chop into 1-inch (2.5
may aid digestion, appetite, and leaves may be antioxi- cm) pieces. Chop 1 onion. Lightly coat with oil and
dant. salt and spread out on a baking tray. Roast for 25-30
HOW TO HARVEST AND EAT: Tubers can be dug from min. at 350°F (175°C). Cover in 3 cups chicken, beef,
mature plants at any time. Eating them can cause flat- or vegetable stock. Boil for 10 min. Mash well. Puree
ulence. This can be avoided by either harvesting after in blender. Add ½ cup of cream and season to taste.
the plant has been exposed to frost or by cooking well. Enjoy warm.
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