From the Spring Foraging Cookbook: Hyssop/Hedgenettle and Japanese Knotweed

Hyssop/Hedgenettle

Often called Hyssop, but different from the herb of that name, this is a plant in the Stachys family and related to mint.  In fact, it looks like a tall, upright mint, but the leaves have no minty flavor.  It has tuberous roots that, raw or blanched, can add crunch to a salad, make nice pickles and can be cooked as a vegetable.  

Harvest the roots in early spring.  They are remarkable looking roots…. Long, ribbed and pearly white!   They turn brown as they get older and become tougher.  They are somewhat sweet, like Jerusalem artichokes when raw, and seem to contain the same inulin that does not spike blood sugar and may be a good choice for diabetics.  When cooked, the roots have a taste and texture like water chestnuts.  That makes them a good addition to stir fries and such.  But my favorite combo is a layered salad which is almost a cold casserole.

Layered Salad

Ingredients:

1-2 cups of blanched Hedgenettle roots and/or canned water chestnuts – a combination is perfect

2 cups chopped lettuce or a mix of lettuce and wild greens – I like to combine lettuce and spinach or mild wild greens with bitter and peppery greens

1 cup sweet garden peas

½ cup chopped onion or other alliums

½ cup mayonnaise (or more depending on taste…. If it is home made, I will use more)

½ cup grated cheese

¼ cup herbs – whatever you like

¼ cup chopped pecans or other nuts

Salt and pepper to taste



Instructions

Lightly salt and pepper between layers

In a casserole dish, put a layer of chopped lettuce (etc.)

Add a layer of Hedgenettle and/or waterchestnut

Add a layer of onions and peas

Cover with mayonnaise

Add the herbs, nuts and cheese

Cover and refrigerate for at least an hour before eating… overnight is best, but I never wait that long!







Japanese Knotweed

This is one that you can feel comfortable harvesting all you like.  It is considered an invasive weed and can be troublesome to farmers, etc.  Japanese Knotweed is in the Buckwheat family, so the seeds are edible.  But, the main edible value in this plant lies in the stems.  The young, tender stems may be prepared just like Asparagus.  Older, tougher stems can be peeled and used as you might use rhubarb.  You can cook them down into a jam or make a pie.  As the older stems require the addition of sugar and lemon juice (etc), I find them to be more of an interesting addition to the wild diet.  But, the young, tender stems are quite tasty and easy to prepare.  The sheer abundance of Japanese Knotweed in many areas could make it a valuable dietary staple in filling the “hungry gap”, before the garden is producing much.  The trick is to pick it before it gets too tough, which means before it is over about a foot tall.

Japanese Knotweed is related to rhubarb.  It has a sourness to it.  I like that… to a point, and I eat it as a vegetable, using the steam/saute method and plenty of butter.  I peel it, chop it finely and use it as a side dish.  I will admit though, that it is better pickled.  It can also be used like rhubarb in desserts.  Japanese knotweed has become very popular combined with strawberries in a variation on strawberry/rhubarb pie.  It also makes a good jam.  I am not a dessert guy, much less a good baker of desserts.  Most recipes call for equal parts peeled and chopped, knotweed, chopped strawberries and sugar, cooked down.  I found this way too sweet for my taste, even with the citrus-like sourness.  I am still experimenting to find the right balance.  My advice would be to find a few recipes online and to do the same until you find proportions that suit your taste



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