This invasive species is trying its best to over run the entire farm and in some plots is succeeding. Like a tentacled sea monster reaching up from the deep sea strangling anything and everything, most of our poor vegetables don’t stand a chance. Even our emotional well-being is threatened by this killer weed.

By the name it is obvious that it comes from Japan. One might assume, like other unwanted invasive imports, the Japanese knotweed hitched a ride as a seed with another desirable cargo. The spread of this “killer bamboo” (it’s not really related to bamboo at all) must have been unintentional, right? Wrong.

People imported it for their gardens! They even paid money for it!

History of introduction in New England
(courtesy of Invasive Plant Atlas of New England)

This plant was most likely brought into the United States from Britain close to the turn of the century for use as a horticultural plant. By 1894, it was reported as naturalized near Philadelphia, Pennsylvania, Schenectady, New York and Atlantic Highlands, New Jersey. Regardless of these early observations of naturalization, in 1910, it was being described in garden catalogs in this country. By 1938, information was already being published on how to get rid of the plant in gardens.

As in other parts of the country, Polygonum cuspidatum was brought into New England for ornamental gardens. From the gardens it likely spread via rhizomes as well as some of the few viable seeds.

Okay, so how do we get rid of it? Well, it clearly won’t compromise so the only reasonable solution available to us is all out war. About.com outlines four useful tactics to battle knotweed.

When things get really tough and simply riping it out of the ground or smothering it is not enough, try exercising revenge by eating it!

Steamed Knotweed Sesame
From THE WILD VEGETARIAN COOKBOOK

Japanese knotweed, with its soft texture and lemony flavor, is great in vegetable dishes. The seasonings in this steamed side dish bring out its best qualities.

8 cups young Japanese knotweed stalks, peeled if desired
3 tbs. tamari soy sauce
1 tbs. chili paste or 1/4 tsp. cayenne hot pepper, or to taste
6 cloves of garlic, crushed
6 tbs. sesame seeds, toasted

1. Mix together all ingredients except the sesame seeds.

2. Cook covered, over low heat, in a heavy saucepan, 20 minutes, or until tender.

3. Serve hot sprinkled with the sesame seeds.

Serves 6
Time: 10 + 20 minutes

More Japanese Knotweed and other wilderness recipes…