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Japanese Knotweed Pickle and Soda

Far from being a useless weed, Japanese knotweed has nutritional benefits and can be quite tasty.
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Japanese Knotweed Pickle and Soda
Pickled knotweed is a refreshing use for this pesky "weed." Ngoc Minh Ngo
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From chef Nate Kuester of Naro, New York
Knotweed pickles are great with fish, on hamburgers, anywhere you use pickles. They give a refreshing acidity with some sweetness.
  • 1 1/3 pounds (600 grams) Japanese knotweed (2 to 3 shoots, each 12 inches), sliced crosswise in sections 1 inch long
  • 3 cups (710 grams) water
  • 3 cups (600 grams) sugar
  • 1 heaping tablespoon dried jasmine tea leaves
  • 1/2 cup (230 grams) lemon juice
To make the pickles:
Tama Matsuoka Wong
Tama Matsuoka Wong
Author
Tama Matsuoka Wong is the New Jersey-based author of "Foraged Flavor," which was nominated for a James Beard Award, and co-author of "Scraps, Wilt, and Weeds," which won the IACP Food Matters award. As a master forager for some of New York City’s most prestigious restaurants, her deep knowledge of wild produce informs her impeccable taste in their flavors and uses.