Japanese Knotweed Foraged Salsa Verde

Cooling, lemony, herbaceous, tangy, and bright, this foraged salsa verde makes the best of invasive Japanese knotweed. Enjoy with corn chips, on roasted breakfast potatoes, add to burritos, top enchiladas and more.

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Japanese Knotweed Foraging

I grew up with Japanese knotweed everywhere. It edges the path behind my house, and creeps into the backyard. The nearby conservation lands are also covered with the bamboo-like stalks- just about everywhere you go you can find stands of Japanese knotweed, taking up space where the native plants used to grow. Japanese knotweed has redish stalks with green leaves, and grows straight out of the ground in large clusters. As the plant ages, the stalks grow woody and brittle but when they’re young, they have a similar taste and texture to rhubarb. Crunchy, sour, but with some more lemony, grassy flavor.

I was a little bit late in my Japanese knotweed foraging this year- as I was last year. I am actually repurposing this paragraph from the 2023 knotweed season. Ideally I would pick the earliest stalks in April, but I didn’t get around to making this salsa until mid-May. I guess I’ve just been getting too excited about magnolias, and neglecting the knotweed. I was not too surprised to see that by this time lots of the Japanese knotweed I found was so tall that it reached almost over my head, and some of the stalks were thick, woody, and inedible. I didn’t know if I would be able to find knotweed tender enough to make this salsa, but I kept looking. The smaller shoots I found were typically different looking to the ones I usually find earlier in the year. They were thinner, branching, and more angular with more leaves and twists and turns. Weedy, and not as fun to cook with as the chunkier stalks. Ultimately, they had less knotweed that I would want to eat and more leaves and twiggy bits. They did not look like the shoots I would want to use. Eventually I did find some more robust looking young shoots, but I also discovered another trick. There were plenty of taller shoots that were still fairly juicy, and the top 10 or so inches of those plants were not at all woody. I imagine they won’t remain tender all summer long, but I’ve learned that you can eat knotweed longer in the season than you think. My trick for harvesting later season knotweed is to snap off the top 6-10 inches. If it breaks with a snap and feels juicy, you’re good. If it breaks with a struggle, or is still held on with some fibers, that is not the stalk for you.

Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site to the best of my ability, I can’t responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.

As a note, different places have different policies for foraging Japanese knotweed. In Japan, where it’s native, Japanese knotweed is just another vegetable. Here in the US, it’s wildly invasive, and really can’t be over-picked. However, because it’s such a hearty and invasive plant, it also has the tendency to be sprayed with herbicides that can make humans pretty sick. Make sure the area you’re picking from doesn’t participate in spraying chemicals before you eat. I’ve heard that in other areas of the world, picking Japanese knotweed is not allowed or frowned on, since it can propagate and spread through the smallest clippings. Make sure you abide by any local policies, and if you do choose to forage Japanese knotweed don’t throw fresh bits and pieces in the trash. I do my best to prevent spreading knotweed by microwaving any bits that I’m not eating- leaves, roots, or older stalks- before discarding them.

Looking for Japanese Knotweed Recipes? Try one of these!

• Blueberry Japanese Knotweed Vegan Bakewell Tart
• Strawberry and Japanese Knotweed Crisp
• Invasive Japanese Knotweed Vegan Chutney
• Quick Japanese Knotweed Jam with Mint
• Japanese Knotweed Recipe: Knotweed Pop-Tarts
• Knotweed & Strawberry Compote Over Oatmeal
• Invasive Japanese Knotweed Salsa (yes, this is my second Japanese knotweed salsa…)
• Sour Japanese Knotweed Soup

How to Make Foraged Salsa Verde

For this perfectly bright foraged salsa verde, you need to do three things- cook down the Japanese knotweed, char the jalapenos and onions, and blend it all together. Nothing too difficult here!

Starting with the Japanese knotweed, make sure to give it a good clean and remove all the leaves. To stop the chance of accidentally spreading knotweed, I also recommend microwaving the leaves for a few minutes before discarding them. Once the stems are cleaned, cut or break them into smaller pieces so they cook more easily. Heat in a saucepan with a little water, until the knotweed has broken down entirely.

For the onion and the jalapeños (one for more mild salsa, two for a little more spice), I set them under the broiler to get a nice char. This step isn’t actually necessary, but it gives a subtle smokey flavor that really enhances the salsa. Turn the peppers and onion once, to get a good amount of char on both sides. Once broiled, make sure to chop the stem off the jalapenos and remove the skin from the onion before chucking them in your blender.

The final step is blending- and that’s as simple as blending everything together, adding salt and pepper to taste, and you’ve done it. Store your salsa in an air-tight container in the fridge, and enjoy!

Japanese Knotweed Foraged Salsa Verde

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