Wild Foraged Knotweed

Tivoli Mushrooms


3 stalks (8 oz)

With its hollow green stems, segmented like bamboo and freckled with crimson, knotweed tastes a whole lot like rhubarb (though the two bear no relation). They are tart, crunchy, and juicy with a sour, earthy, rain-like flavor; can be eaten raw or cooked; and can lean sweet or savory, depending on how they’re prepared. Sub for or combine with rhubarb in any dessert; also makes a delicious pickle for snacks or salads; stew into jams or compotes.

Wild Foraged

Store in a breathable, reusable plastic bag in the fridge for up to two weeks. Don’t compost your knotweed. Knotweed is related to bamboo, and can regrow if you toss it in your compost. Bake, boil, microwave, incinerate, or otherwise denature any scraps you have from cooking to avoid an infestation in a place you live.