Japanese Knotweed (Polygonum japonicum)

Family: Polygonaceae | Edibility: Edible (3/5)

Bloom Color: Pink. Main Bloom Time: Early fall, Late summer. Form: Upright or erect.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves, Shoots, Roots/Tubers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavour and can also be used as a rhubarb substitute in pies, fruit soups, jams etc. — Young shoots in spring - cooked.; They can be used as an asparagus substitute.; They have an acid flavour and can also be used as a rhubarb substitute in pies, fruit soups, jams etc.; Older stems and shoot tips - cooked.

Habitat & North American Range

Wet grassy places in lowland all over Japan. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9, Zone 10)