Invasive Plants as the New Superfood!

Invasive plants are a huge problem. They choke out native species, destroy ecosystems, and cost billions of dollars in damage every year. But what if I told you that Invasive plants could also be a delicious and nutritious meal?

That's right, you can now eat your way to environmentalism! Here are a few of the most invasive plants that are also surprisingly edible. Eating invasive plants is a way to turn a problem into a solution. By harvesting and consuming invasive plants, we can reduce their populations and prevent them from spreading.

Invasivorism

The rise of ‘invasivorism’ has introduced a range of unusual eating choices as diners strive for a more ethical diet” according to the Guardian. Check out these tips on preparing edible invasive plants!

Garlic Mustard (Alliaria petiolata): Garlic Mustard is a common invasive plant in many parts of the United States. The plant was introduced to North America in the mid 1800s for its herbal and medicinal qualities and as erosion control. It is a versatile plant that can be used in salads, pesto, and other recipes. The Nature Conservancy recommends to harvest young, when it’s less bitter. Adds spice to dips, sauces, salads, and stir fries. Eat the leaves, but be sure to harvest the whole plant, roots and all, to help prevent its spread. Pull up any nearby plants you don’t intend to eat and put in a bag to prevent seeds from falling.

Japanese Knotweed (Fallopia japonica): Japanese Knotweed is a highly invasive plant that is difficult to control. However, it is also edible and can be used in recipes like rhubarb, such as jams and pies. According to the Guardian “It can be grilled like asparagus, mixed into a sweet-sour ripple ice-cream or even turned into a beer.” Shoots about 1 ft tall or smaller are the best. The larger they are, the less flesh they'll have, and the tougher the skin will be. Leaves should be removed and discarded, but don’t compost them. Chef Alan Bergo even creates sorbet from knotweed! His recipe is below….

Purslane (Portulaca oleracea): Purslane is a succulent plant that is often considered a weed. You will surely find it popping up in well fertilized pots and planters. Purslane, also known as little hogweed, is a salty, slightly sour plant is completely edible and provides some impressive health benefits. It is high in omega-3 fatty acids and other nutrients, and can be used in salads or sautéed as a side dish. Some cultures pickle it. It is actually sold in markets across the world with the exception of the United States.

Kudzu: Kudzu is a fast-growing invasive vine that is native to Asia. Originally brought to the US from Japan in 1876 to be used as forage food for livestock.  Its leaves and shoots are edible and can be used in a variety of dishes, including soups and stews. Turns out that kudzu can be tasty in a salad or cooked down collard-green style. And we've read the blossoms aren't bad in jelly, candy or syrups. “Use the leaves raw, baked in quiches, cooked down like collards or even deep-fried. The large potato-like roots are full of protein, iron, fiber, and other nutrients. Go for young kudzu shoots as they're tender and have a taste similar to snow peas.” - howstuffworks.com

Dandelion: Dandelions are often considered a nuisance weed, but they are also edible and nutritious. The leaves can be used in salads, while the flowers can be used to make tea or wine.

Honeysuckle: Honeysuckle is a woody vine that is often used in landscaping but can also become invasive. The flowers are edible and can be used to make tea or added to salads for a sweet, floral flavor.

Purple Loosestrife: Purple Loosestrife is a common invasive plant that grows in wetlands. Its flowers can be used to make a natural dye, while the leaves can be used in salads.

Water chestnut (Trapa natans): This aquatic plant is native to Asia, but it's now an invasive plant in many parts of the world. Water chestnuts are a popular ingredient in Asian cuisine, and they can be eaten raw or cooked. According to International Research Journal of Pharmacy: “The kernels are delicious to eat and contain carbohydrates, proteins and essential minerals and are reported to be used in many ayurvedic preparations as diuretic, aphrodisiac, nutrient, appetizer, astringent, coolant, antidiarrhoeal & tonic. They are also useful in lumbago, sore throat, bilious affections, bronchitis, fatigues & inflammation. The fruits are a good source of nutrition having 16% starch and 2% protein. Stem is used in eye disorders in the form of juice. The plant Trapa natans has also been evaluated for various activities such as analgesic, anti-inflammatory, anti-diabetic and anti-microbial”

Chicory: Chicory is a perennial herb with blue flowers that is often found along roadsides and in disturbed areas. The leaves and roots are edible and can be used in salads, soups, or as a coffee substitute. Chicory coffee is made by roasting, grinding, and brewing the roots of the chicory plant. It tastes similar to coffee, featuring a flavor that's often described as slightly earthy and nutty. It's used either on its own or mixed with coffee to complement its flavor.  Popular in New Orleans.

Miscanthus: The fiber can be found in leading high-quality pet foods, digestive supplements and treats. If your dog or cat is experiencing digestive issues, check the ingredient list on his food. “If your pet’s fiber source is inadequate, consider adding some Miscanthus to his daily meals for the dietary benefits it provides.” - Animal Wellness. We recommend to send your pet over to a neighbors yard where Miscanthus is growing, have them take a few bites, apologize, then offer to replace the neighbor’s planting with some Panicum virgatum.

Most despised invasive plant is saved for last…

Japanese Barberry (Berberis thunbergii) and our Native barberry have vitamin C in the fruits. They were both important foods for indigenous people in their native habitats. Like so many other wild edibles the chemical berberine in the plant shows signs of having anti-tumor properties. Japanese barberry is an important winter foraging fruit when many fruits are nowhere to be found.  You can get vitamin C and a slightly fruity flavor in the middle of winter.  Even though the taste of the plant isn’t on the same level as raspberries and serviceberries, it’s persistence into winter which is one good reason to look for this plant next time you’re hiking or foraging in cold weather.

As always, it is important to make sure you correctly identify any plant before consuming it, and to harvest it in a responsible manner.

Japanese Knotweed sorbet by Chef Alan Bergo

Yield: about 3 cups of sorbet

Prep Time: 25minutes mins

Cook Time: 25minutes mins

Spinning Time: 45minutes mins

Total Time: 1hour hr 35minutes mins

Course: Appetizer, Dessert

Cuisine: French

Keyword: Japanese Knotweed, Sorbet

Servings: 6 Servings

Calories: 197kcal

Author: Alan Bergo

Equipment

• 1 Ice cream maker

• 1 Blender

Ingredients

• 1 lb Japanese knotweed shoots tender young shoots only, leaves removed, washed, cleaned and peeled if possible to yield 1 lb

• 3/4 cup white sugar

• 1 cup water

• Dash of lime juice to taste

• 2 green apples peeled and cored to yield about 7.5 oz

• 2 Tablespoons corn syrup

• 2 Tablespoons corn starch (optional, but helps slow crystalization)

Instructions

• Chop the knotweed and apples roughly, and if possible, pulse in a food processor to speed up the cooking process.

• Add the knotweed and apples to a 4 quart sauce pan with the sugar, water, corn syrup apples and pinch of salt. Cook on medium-high, until the apple pieces are soft, about 10 minutes.

• Continue cooking until the mixture is thick, and the cornstarch and knotweed slime have activated (slime, yum!), then transfer to a highspeed blender and puree until as smooth as possible. I like to pass it through a chinois or fine strainer at this point, especially If I’m picking older knotweed, but you don’t have to if your knotweed is very tender.

• Allow the mixture to cool to room temperature, then season with the lime juice to taste, pour into an ice cream machine and process according to the manufacturers directions.

• Mine usually spins in the machine for about 30-45 minutes. When the mixture is slightly stiff like sour cream, transfer to a container with a tight-fitting lid and freeze for at least 2-3 hours to firm. *see note

• Scoop the sorbet with an ice cream scoop dipped in hot water. If it's too firm, allow it to soften a bit, which you'll have to do if it's been in the freezer for over 24 hours.

Notes

Sorbet is too stiff…Over time, just like with other sorbets, the mixture can get stiff. This will be more pronounced if you use maple syrup. To make it easier to scoop, let it rest at room temperature to soften a bit before you scoop. To incorporate extra air and make it easier to scoop, my pastry chef would occasionally spin it until firm, turn the machine off and let the sorbet melt, then spin it again before storing. 

Adjusting the flavor…Adjust the apples here depending on your tolerance or desire for the flavor of knotweed. Don't skip the lime juice.

Nutrition

Serving: 4oz | Calories: 197kcal | Carbohydrates: 51g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 10mg | Potassium: 283mg | Fiber: 3g | Sugar: 46g | Vitamin A: 110IU| Vitamin C: 9mg | Calcium: 71mg | Iron: 0.3mg