I feel like spring is really here with the abundance of wild edibles around.
The juice above is Japanese knotweed stalks, cucumber and apple (juiced in a Jack Lalanne Juicer)
So delicious and super nutritious: Japanese knotweed has the highest natural concentration of resveratrol, an anti-oxidant which is good for the heart and brain, is anti-aging and anti-cancer. Supplement companies used to use grape skin to make resveratrol supplements…no more! Now they use Japanese knotweed (usually the root). What a great way to use this terribly invasive weed.
Japanese knotweed’s newest use is as prevention and treatment for the symptoms of Lyme disease, which is why I may drink this juice every day that the stalks are available. I am in the woods a lot and am often pulling ticks off me (yuck!) I’m also going to tincture the root soon (it’s best to do when the plant is not flowering, so early spring and fall): I will dig up the roots (which are orange/yellow in color), clean them, chop them and add them to a glass jar that I fill with 100 proof vodka, which is 50% alcohol. I will take pictures and post what I do step by step. For more information on treating Lyme disease with Japanese knotweed and other natural remedies, see Stephen Buhner’s book Healing Lyme: Natural Healing And Prevention of Lyme Borreliosis And Its Coinfections
By the way, the above juice is truly yummy: sweet and tart and incredibly thirst-quenching!
The potato pancakes are a bit more decadent:
1 large potato, peeled, grated
1/4 onion, grated
1/4 cup flour (I use gluten free flour such as buckwheat or rice flour)
handful garlic mustard chopped - use more if you want!
large gloved handful of stinging nettles, blanched to remove sting and then chopped - use more if you want!
1/4 cup grated spicy Jack cheese (optional, yummy)
olive oil for cooking
Mix all ingredients in large bowl.
Lightly coat frying pan with olive oil (rather than deep frying, you can also bake these at 375 til browned, 30+ minutes)
Spread a tablespoon of batter into pan (fits about 3 at a time in my cast iron pan).
Cook on medium high (turning down if oil begins to smoke) for about 3-4 minutes until browned, flip and cook another couple minutes.
Can serve with applesauce and sour cream or just enjoy as is…so tasty!
CSF-ers can look forward to all the wild ingredients in this weeks share, and others can find these ingredients in plentiful amounts these days…at least here in Western PA!
Love and nettle stings,