Japanese Knotweed and Strawberry Ginger Crisp with Cardamom

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Early spring burst open with lots of edible foraging options. Some easier to find than others. Japanese knotweed is one of the most easily accessible, foraged wild foods you can find. This recipe for Japanese knotweed and strawberry crisp is filled with sliced knotweed, cardamom and ginger; all baked until bubbling hot under an oat crisped crust.

Foraging Japanese Knotweed

Japanese knotweed is known as a highly invasive plant. Growing prominently near water, this deep rooted stalk shoots up high, the texture of knotweed becomes woody as the stalks mature. Forage short, fresh stalks, right at the start of spring.

Where to Find Japanese Knotweed

Look for knotweed near waterways, rivers and streams. Moist soil creates ideal growing conditions for knotweed. Wild Japanese knotweed is easily identifiable in early spring, the tough, tall stalks from last year still stand tall , even after a harsh winter.

Look for low, thick stalks, just sprouting from the ground. And always forage away from roadways, or polluted areas. You are what you eat, even when foraging.

I won’t mention foraging sustainably here, there are other wild foods I forage and sustainability and intentional harvesting is needed to preserve delicate crops. Japanese knotweed is highly invasive and culling a throng of this deep rooted plant won’t harm the environment this weed has settled into. You’re actually helping by harvesting the stalks and making good use of them.

If you’re interested in learning more about foraging wild food in the Northeast and minly the Hudson Valley, check out my full spring guide; A Spring Foraging Guide – Ramps, Morels, Fiddleheads, Violets and More.

Flavor

This recipe uses the classic combination of strawberries with a variation of Japanese knotweed, instead of rhubarb. When cooked Japanese knotweed bakes down to the same texture as rhubarb stalks. Knotweed has the same bitter bite as rhubarb, but with a deep earthy flavor. I kept the classic pairing of bright fruit forward strawberries with the knotweed and an added bit of spice.

Enjoy the combination of Japanese knotweed and strawberries? Try my recipe for Strawberry and Japanese Upside Down Cake.

Spice

Ginger is perfect here, earthy enough to match the knotweed, with just a touch of spicy heat.

Japanese knotweed and ginger are a perfect pairing. If you’re looking to preserve the the seasonal flavor of knotweed, try this recipe for Foraged Japanese Knotweed Fruit Roll Ups.

Cardamom has the same heat notes as ginger, with a beautiful aromatic smell.

A bit of vanilla ties all of the spice components together. (I prefer vanilla paste) but vanilla extract works just as well here.

A Crumble Crisp Topping

This baked dessert cooks in the oven until the knotweed and strawberries soften, and the oat filled topping is browned and crisp. Don’t over mix when incorporating the butter, the crisp topping will become overworked and all of the delightful sugary crevices that naturally form when crisps bake will become flat. Cut butter in until oat mixture holds, but just.

Serving Suggestion

Serve this crumble warm from the dish, spooning out portions. The recipe below is for an 8×8 inch dish, but I made these in 4×4 inch dishes when photographing this recipe. Some for now, a little for later in mind.

Serve this Japanese knotweed crumble with a scoop of vanilla ice cream or pour of freshly whipped cream.

I added a little extra demerara sugar to the crisp, right before pulling from the oven, the sugar gives the finished crisps a little extra sparkle and an added bit of crunch to the finished dessert.