Japanese knotweed: it can taste a bit like rhubarb
You can't easily kill it with poison or even by hacking it to pieces.
But have you tried eating it on an oatcake with a bit of Sussex cheese?
The taste test: Ian Palmer found out what diners made of the meal
Japanese knotweed spells doom for many gardeners.
fast-growing invasive plant
can strangle a garden in weeks. Now Brighton chef Dino Pavledis has come up with another way of dealing with the pest.
His plan, in short, is to eat it.
The chef from Brighton's Terre Terre restaurant worked with academic Dr Paul Beckett to create a range of dishes.
Paul got in touch with Dino Pavledis via
feed and he suggested that the restaurant should try some recipes.
Dino came up with several recipes including knotweed and shallot jelly, served with Sussex Slipcote cheese on an oatcake and knotweed compote; knotweed with ginger, raspberries, sugar and vanilla.
"You wouldn't identify it because it isn't an identifiable flavour. The wonder of it is that you can use it for sweet or savoury," said Olivia Reid from Terre a Terre..
The knotweed tastes similar to a lemony rhubarb.
Dr Paul Beckett works for Phlorum Limited, an environmental consultancy based at the University of Sussex.
He served up a
to guests at a recent dinner party and asked them to guess what it was made from.
"They all said they thought it was rhubarb, but they knew it couldn't be rhubarb. It has a slightly different texture and I wouldn't be making so much of a fuss over rhubarb crumble," he said.
Since Japanese knotweed was introduced to the UK it has rapidly spread, and the plant currently costs over £150m a year to control and clear.
Removal is difficult and expensive; new estimates suggest it costs the UK economy £150m a year.
If you plan to forage for knotweed, be aware of the
laws which govern its collection