Japanese knotweed can be found growing along creeks and rivers in the early spring and through out the summer. Knotweed is a highly invasive plant and can grow to be very tall. The stalks you want to source should be shorter and closer to the ground. I looked for shoots close in height to asparagus stalks, knotweed stalks any longer are fibrous and can have a stringy texture.Green apples cut through the earthy flavor of the knotweed nicely and add a subtle sweetness. The ginger gives a nice kick at the endI used a dehydrator to dry out my knotweed leathers, however if you do not have a dehydrator you can use the low heat oven method.
1/2tspgingereither juice or press through garlic press
Instructions
Remove leaves from knotweed stems and chop down to 1 inch pieces.
Add knotweed and chopped apple to a saucepan and cook over medium-high heat for 20 minutes or until cooked down and mushy, stirring occassionally.
Add sugar and ginger and mix until sugar is fully dissolved. Remove pan from heat and allow to cool for 15 minutes.
Use immersion blender or food processor and blend mixture until smooth.
Spread on puree on the fruit tray of your dehydrator, this recipe produced 2 full trays with my dehydrator size. Set the dehydrator temperature to 130° and leave to dry for 8 hours or until all moisture is evaporated.
Wrap in parchment paper. Store in a cool, dry place.