Try this fantastic japanese knotweed and beetroot relish, that livens up your lunch and is simple to make.
Japanese knotweed (Fallopia japonica) is an infamous schedule 9 herb, yet also edible, so turning it into this super japanese knotweed and beetroot relish, or other exciting foods, is a great way of dealing with it in your local area.
Make sure you are picking from a patch of knotweed that isn’t sprayed with herbicides. So it’s better to find some well off the beaten track.
Word of warning: This japanese knotweed and beetroot relish is seriously good!
How to make japanese knotweed and beetroot relish
Ingredients: (all approximate, sorry!)
Good big bunch of beetroot
About 15 or so decent sized young knotweed shoots
1 large onion
4 cloves garlic
Approx 300 ml vinegar (white wine or cider vinegar)
300 grams soft brown sugar
Cumin, coriander, cayenne pepper, fenugreek, cloves, all spice, cinnamon, 2 bay leaves, salt and pepper
Peel and chop the beetroot into small dices approx 1 cm.
Bring the beetroot in water to the boil for 20 mins or so, then strain and set aside. (Depends how much bite you like in your veg in a pickle)
Peel and finely chop the onion and garlic.
Chop the knotweed shoots into small rings, discarding the very tops.
Add the beetroot, onion, garlic, spices (in a muslin bag if using whole spices), vinegar and sugar into a pan and bring to the boil. Turn down to a simmer and reduce the mixture for a while, until is starts to thicken a little. Carry on simmering.
Add the knotweed shoots to the pan, and continue to simmer. Keep reducing until a consistency where you are able to bring the wooden spoon across the bottom of the pan, revealing the base.
Add some salt and pepper to taste.
The mixture should be pretty thick but able to slowly pour of the spoon. You are after a similar consistency to a good jam.
Immediately decant into sterilised jars. Label and store in a cool place.
Enjoy this japanese knotweed and beetroot relish with whatever you fancy!