For more information about foraging for knotweed, read Ellen Zachos’s essay on knotweed.
|1||lb. knotweed stalks, chopped|
|1||large clove garlic, chopped|
|4||cups chicken or vegetable stock|
|½||tsp. dried dill or tarragon|
|~||Salt and pepper to taste|
|~||Sour cream or yogurt as garnish (optional)|
This content is from the Ellen Zachos collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything