From chef Nate Kuester of Naro, New York
Knotweed pickles are great with fish, on hamburgers, anywhere you use pickles. They give a refreshing acidity with some sweetness.
- 1 1/3 pounds (600 grams) Japanese knotweed (2 to 3 shoots, each 12 inches), sliced crosswise in sections 1 inch long
- 3 cups (710 grams) water
- 3 cups (600 grams) sugar
- 1 heaping tablespoon dried jasmine tea leaves
- 1/2 cup (230 grams) lemon juice
To make the pickles:
Place the sliced knotweed rings in a quart-size glass mason jar.
In a pot, heat the sugar and water until sugar is dissolved. Infuse with the tea leaves for up to 4 minutes, then strain and pour over the knotweed rings. Add the lemon juice.
Let cool and sit in a dark, cool place for 2 days. Refrigerate.
To make the soda:
The beautiful rose-colored syrup that is left after the pickles are gone can be used as a basis for a tart knotweed soda. Mix one part syrup to four parts chilled tonic water. Garnish with mint.
Excerpted with permission from “Into the Weeds” by Tama Matsuoka Wong, published by Hardie Grant Publishing, March 2024, RRP $32.50 Hardcover.
