Foraged Japanese Knotweed Fruit Roll Ups
Early spring is a great time to forage the young, bamboo like shoots of the Japanese Knotweed featured in this fruit roll up recipe. Foraged Japanese Knotweed in recipes has a Rhubarb like taste and texture and is an excellent stand in for recipes calling for Rhubarb stalks. It is an edible, invasive weed and is available in abundance, making it a sustainable foraging ingredient choice.
When boiling the Knotweed down, earthy, tart juices bubble up before thickening to a heavy fruit paste. Apples add a subtle sweetness and ginger gives a lovely kick to these tasty fruit leathers. I use a dehydrator for this recipe and the result is well worth the several hours wait. Make yourself a batch and roll up as quick, healthy snack on the go.

Here are a few tips for safely foraging Japanese Knotweed:
- For food safety purposes, make sure to forage Japanese Knotweed far away from roads, and driveways when they could be polluted by exhaust smoke.
- Choose short, thick knotweed stalks, with leaves still tightly furled to the stalk.
- It is best to forage this plant in early spring.
- Cut the stalks towards the base, but make sure there is a good amount of coloring below where you cut.
- Unlike Rhubarb, Japanese Knotweed leaves are not poisonous, however they can take on a bitter flavor during cooking, so it is best to remove them before starting this recipe.

Handle knotweed the same way you would rhubarb in the kitchen, both stalks are fibrous and release fruity juices into pies, tarts, and sauces as they cook!
Japanese Knotweed: a familiar texture, an invasive weed, and an easily found food source.
This pesky, hard to get rid of weed in high in antioxidants (resveratrol to be exact) the same antioxidants found in red wine and grapes. Knotweed is readily available, the root system of this plant contributes to it’s invasive tendencies. And the flavor and texture is very similar to rhubarb. These make knotweed a great, foraged addition to baked goods, and recipes that would normally have Rhubarb in them. This plant pairs well with strawberries, apples or any other classic rhubarb recipe. In fact in some parts of the world, it’s known as Sally Rhubarb!
How do I know when the Knotweed Fruit roll ups are ready?
The fruit roll ups will pull away from the dehydrator insert in one sheet, and still be pliable.
Can I add flavor variations?
Absolutely! Add cinnamon, or a little lime to switch this recipe up a bit!
What equipment do I need?
Depending on the method you are using you will need a blender, dehydrator with silicon sheets or baking sheets lined with parchment paper.
Storing Your Homemade Fruit Leathers:
These knotweed fruit roll ups will last 2 weeks when stored in an airtight container.
I like to use parchment paper to roll these into sweet circles and finish with a tie of twine.

Use parchment paper to roll these up into individual portions. Store in an airtight container at room temperature.
Hi there, I notice this webpage mistakenly has the strawberry knotweed upside down cake recipe instead of the fruit leather recipe. Is the knotweed fruit leather recipe still available?
Hi, thank you for letting me know! Sorry about that and hope you enjoy the recipe