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Knotweed Soup

From the collection


For more information about foraging for knotweed, read Ellen Zachos’s essay on knotweed.


1 lb. knotweed stalks, chopped
1 large clove garlic, chopped
½ onion, 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)


  1. Put the knotweed stalks, garlic, onion, and stock in a large pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, until everything is tender.
  2. Purée the mixture with an immersion blender or in a blender or food processor. Add the dill or tarragon and the salt and pepper. The soup should be a little thinner than pea soup; if it’s too thick, add a little water and stir. Serve hot, with a swirl of sour cream or yogurt.

This content is from the Ellen Zachos collection.

There is 1 comment on this item
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100% recommend this recipe
1. by Japanese knotweed on May 24, 2010 at 8:51 AM PDT

That japanese knotweed soup sounds yummy!

Theres so many recipes online to look at, one of my favourites is japanese knotweed crumble, ingredients needed below:

500g young knotweed shoots, including leafy “spears”, lower sections peeled, sliced into 8cm pieces
50ml water
100g caster sugar
200g plain flour, sifted
100g cold butter, cubed
125g brown sugar

It such a nice ingredient to work with, i think it needs to be made more aware to the public as eradicating this annoying weed just became easy!!

Thanks for the post, will be making this one soon :o)

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