Japanese Knotweed Butter is a unique and flavorful spread made from the young shoots of Japanese knotweed, a plant that is often considered invasive but can be harvested and enjoyed in culinary applications. This buttery spread has a tart, citrusy flavor that pairs well with bread, biscuits, or as a topping for vegetables and meats.
Ingredients
• 1 cup young Japanese knotweed shoots, cleaned and chopped
• 1/2 cup unsalted butter (softened)
• 1-2 tablespoons honey or maple syrup (adjust to taste)
• Juice of 1 lemon (about 2 tablespoons)
• Zest of 1 lemon (optional)
• Pinch of salt
Instructions
1. Prepare the knotweed: Harvest young Japanese knotweed shoots (about 6-8 inches long) in the spring or early summer. Remove any tough outer skin and chop the tender shoots into small pieces. Rinse thoroughly under cold water to remove any dirt or debris.
2. Blanch the knotweed: In a small pot, bring water to a boil. Add the chopped knotweed and blanch for about 2-3 minutes until tender. Drain and rinse under cold water to stop the cooking process. This helps to reduce any bitterness.
3. Blend the ingredients: In a food processor, combine the blanched knotweed, softened butter, honey or maple syrup, lemon juice, lemon zest (if using), and a pinch of salt. Blend until smooth and well combined. Taste and adjust sweetness or acidity as desired.
4. Transfer and chill: Spoon the knotweed butter into a container or mold. Use a spatula to smooth the top. Cover and refrigerate for at least an hour to allow the flavors to meld and the butter to firm up.
5. Serve: Once chilled, your Japanese knotweed butter is ready to use! Spread it on toasted bread, biscuits, or pancakes, or use it as a flavorful topping for grilled meats and vegetables.
6. Store: Keep the butter in the refrigerator for up to a week or freeze for longer storage.
Japanese Knotweed Butter offers a unique way to utilize this often-overlooked plant while providing a fresh, zesty flavor to your dishes. Enjoy experimenting with this delightful spread!
Aprile's Kitchen 