Tuesday, April 13, 2010

Again: preserving Japanese knotweed

It seems like overnight the knotweed has gone from little red stumps to two foot stalks, so I gathered a bunch from the Charles river (that patch just north of Harvard sq is coming along well) last night and set to preserving it. Four different ways. Hot Hot pickle, where I boiled it in vinegar and water briefly, added some spices and salt, including hot pepper flakes, and jarred it. Cold garlic pickles. COld sweet pickles (a touch of maple syrup in the water/vinegar solution, no spices, except a little salt too). Finally, the most adventurous, wild fermentation. Chopped it in mini food processor (wanted to shave it but couldn't get that going) and added some salt, into an open ball jar, and now fermenting - hopefully - on my counter.

It would probably save me time if I just flew to Japan and asked the locals there what they do with it. They'd probably tell me they prefer sushi.

Perfect Linden salad time, and getting some burdock and wild carrots too, and still plenty of evening primrose.

Just finished J.D. Salinger's "Raise high the roof beam, carpenters". That writing really puts you smack into NYC 1950's white intellectual culture. Interesting that he headed off to the country so completely.

From the dumpsters: bagels, foccacia, 6 eggs, and some hair coloring dye that I didn't take.

1 comment:

Xue said...

Weird, I just came upon this blog while googling japanese knotweed. I have a bunch of it in my yard in Allston and I've been making compote with it regularly (sadly, the biggest patches are next to rat poison traps). I don't know anyone else who forages in Boston.