Invasive Japanese Knotweed Salsa (Vegan)
Some salsas are chunky, some are smooth. This one is smooth. Some salsas are sour, some salsas are sweet, some spicy. This is all of the above, plus a little sour. Some salsas use tomatoes, or tomatillos, some salsas use wild invasive plants. This one uses wild invasive plants. Japanese knotweed is a good plant for beginners to ID, so I hope you all try making this sweet, sour, spicy, smoky Japanese knotweed salsa.
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Identifying Japanese Knotweed
Japanese knotweed is not native to New England, but it grows here (and almost everywhere else in the world). These hardy, bamboo-like shoots can easily reach 10 feet in height and survive in many habitats, making a knotweed-covered landscape a common sight. Sadly, invasive species like knotweed tend to overwhelm native plants which has become a particular issue in New England (and also many other places). Another fun fact- Japanese knotweed is edible! And since this species is so problematic, it is highly encouraged that you pick and eat as much as possible- eat the invaders. As the year goes on, the tall knotweed shoots become hard and brittle, but the young spring shoots are much softer, and juicy. Their flavor is often compared to a more mild, lemony rhubarb. That gentle, sour taste is perfect for making sour knotweed soup or a sweet strawberry knotweed crisp as well as this somewhat sweet, somewhat sour, slightly spicy and scarcely smokey Japanese knotweed salsa.
As always when foraging, do so at your own risk. Consult an expert to be sure of your identification, and especially with knotweed be sure to forage only in locations where you know they do not spray. Young knotweed has pink-red-purple tips and leaves. The stalks are green with purple dots, hollow, and have “breaks” down the length. You’ll want to harvest in early spring, when the stalks are around 12 inches tall. Only eat the stalk, and remove all leaves and roots. Do not compost the extra parts- your backyard will be filled with knotweed in no time- instead microwave or burn the plant before disposing.
Looking for Japanese Knotweed Recipes? Try one of these!
- Knotweed Strawberry Compote Over Oatmeal
- Sour Japanese Knotweed Soup
- Invasive Japanese Knotweed Vegan Chutney
- Strawberry and Japanese Knotweed Crisp
How to Make Japanese Knotweed Salsa
This smooth Japanese knotweed salsa is quick and easy- at the most basic level you cook down the knotweed, and some flavor, and blend. Garlic, jalapeno, onion and smoked paprika help to flavor the salsa. A little sugar is added to sweeten it- if you’re not a fan of sweet salsa, you might want to start with one tablespoon of sugar, and add more until you’ve reached a level you enjoy. Similarly with the jalapeno, if you don’t want a very spicy salsa consider leaving out the seeds. If you want a lot of spice, add another pepper (or a spicier pepper) to your preference. Once your salsa is all made up, eat right away or store in an airtight container in the fridge.
Japanese Knotweed Salsa
Ingredients
- 1 lb. Japanese knotweed shoots
- ½ onion
- 3-4 cloves of garlic
- 1 jalapeño
- 1 tbsp. olive oil
- ½ tsp. smoked paprika
- 3 tbsp. sugar
- 2 tbsp. apple cider vinegar
- ¼ cup water
Instructions
- Prepare the Japanese knotweed by washing well, then removing the leaves and the top from each shoot. Dice the stalks and set aside. Mince the garlic, and dice the onion and jalapeño.
- Heat the oil in a medium-sized saucepan on medium-high. Add the garlic, onion and jalapeño, stirring occasionally, for around 2 minutes. Add the Japanese knotweed, and cook for another 5 minutes, stirring occasionally. Add the remaining ingredients, cover and bring to a boil before reducing to a simmer.
- Allow to simmer for 10-15 minutes. Remove the lid and use an immersion blender to achieve a smooth consistency. Let cool and refrigerate until desired use.
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Do you think this would freeze okay for longer-term storage? Since it’s already smooth, it wouldn’t get mushy…
I haven’t tried it myself, but I agree that it will probably freeze just fine. Let us know if you try!