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Stewed Japanese Knotweed and Angelica
Stewed Japanese Knotweed and Angelica is a traditional British recipe for a classic dessert made from stewed fresh Japanese knotweed that is sweetened by the addition of angelica root and leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Japanese Knotweed and Angelica.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : Wild FoodDessert RecipesBritish Recipes
Japanese knotweed has a tangy, tart flavour similar to
rhubarb, only better. The best plants to collect are the stems up to 20mm tall. Taller stems, up to 30cm tall, have a tough rind that you must remove. Smaller plants provide less food. Be sure to discard all leaves, which are too tough to eat.
Ingredients:
500g
Japanese knotweed shoots, cut into 1cm lengths (but not peeled)
25g caster sugar
2 tbsp
angelica leaves and root, finely chopped
Method:
Add the Japanese knotweed to a small pan along with just a little water, the caster sugar and the angelica. Poach gently, so that the fruit are soft but still remain whole (about 12 minutes).
Take off the heat and either serve immediately as stewed fruit or allow to cool and use as a pie filling or the base for desserts, ice creams etc.
