Japanese KnotweeD MUFFINS

Japanese Knotweed (Polygonum cuspidatum syn. Fallopia japonica L.)
Family: Polygonaceae (Smartweed-Buckwheat)

Japanese Knotweed (AKA American Bamboo, Mexican Bamboo) is a very aggressive invasive species; hence, do the environment and your health a huge favor: eat as much as this plant as possible.
Medicinal Benefits: Excellent of source of Vitamin C and resveratrol*, which is a very potent anti-parasitic agent. 
Edible Uses: Eat as salad green or steam the young leaves when they are reddish to shiny green.  The older, dull green ones are too tough, but can be juiced or blended.  The rhizomes are edibles.  The young stalks are edible and can be used like Rhubarb to make baked goods like muffins and pies, as well as to make jams.

Japanese Knotweed Muffins                                          
Yield: 11-12 Muffins (Standard-Sized)

Ingredients: 
 For the stewed Japanese Knotweed (yields about 1 cup):

• ½ cup Coconut Sugar or unrefined Cane Sugar
• 2 cups chopped Japanese Knotweed stalks (use very very young shoots that are less than a foot, else you will have to peel the stalks)
• ¼ cup filtered Water
• 1 tablespoon fresh-squeezed Lemon Juice

 
For the Batter:

• ¼ cup Coconut Oil, melted or Grass-Fed Butter, melted
• 1 large Egg (room temperature)
• 1 cup (sprouted, preferred) Flour [spelt, einkorn, Kamut, wheat, etc.]
• ½ cup Coconut Sugar or unrefined Cane Sugar
• ½ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Ceylon Cinnamon
• ½ teaspoon Salt

Method:
 For the stewed Japanese Knotweed
1. In a medium saucepan, combine the Sugar of choice, Japanese Knotweed stalks (chopped into ¼ inch pieces), Water, and Lemon Juice.
2. Cook over medium heat for 10-15 minutes.
    ►Stirring often.
   ►Set aside to allow the stewed Japanese Knotweed to cool, while the batter is being prepared.
For the Batter:
3. [Dry ingredients] Sift together Flour, Baking Powder, Baking Soda, Ceylon Cinnamon, and Salt.
4. [Wet ingredients] In a large mixing bowl, whisk together the Egg, Coconut Oil (or Butter), and Sugar. 
    ► Stir in the cooled Stewed Japanese Knotweed.
5. Add the dry ingredients into the wet ingredients in the large mixing bowl.
    ► Stir gently.  Do not over mix.
6. Fill well-greased muffins pans or muffins pans prepared with baking papers to about 3/4 full.  
7. Bake at 325° F (163° C) for about 25 minutes, until the top is golden brown and springs back when touched.
8. Cool.
    ► Serve with butter and your favorite jam or jelly (can even make Japanese Knotweed Jam, using Japanese Knotweed like one would use Rhubarb in recipes).  
Enjoy this very invasive, nutritious, and delicious weed!  
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*Resveratrol is a flavonoid found in the skin of grapes, blueberries, raspberries, mulberries as well.  Resveratrol is a compound that various plants make to fight off bacteria, fungi, and other microbial attackers.  The rhizomes of Japanese Knotweed contain the highest amounts of Resveratrol. 

Rresveratrol may protect against cancer, cardiovascular disease, vascular dementia, and Alzheimer’s disease, and extend the life span.

References:
¹Mallo, N., Lamas, J., & Leiro, J. M. (2013). Hydrogenosome Metabolism Is the Key Target for Antiparasitic Activity of Resveratrol against Trichomonas vaginalis. Antimicrobial Agents and Chemotherapy, 57(6), 2476–2484. http://doi.org/10.1128/AAC.00009-13.
²Pais-Morales, J., Betanzos, A., García-Rivera, G., Chávez-Munguía, B., Shibayama, M., & Orozco, E. (2016). Resveratrol Induces Apoptosis-Like Death and Prevents In Vitro and In Vivo Virulence of Entamoeba histolytica. PLoS ONE, 11(1), e0146287. http://doi.org/10.1371/journal.pone.0146287

Sources:
Markus, M. A., & Morris, B. J. (2008). Resveratrol in prevention and treatment of common clinical conditions of aging. Clinical Interventions in Aging, 3(2), 331–339.
Beneficial action of resveratrol: How and why? Diaz-Gerevini G.T., Repossi G., Dain A., Tarres M.C., Das U.N., Eynard A.R. (2016)  Nutrition,  32  (2) , pp. 174-178.
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Products Used
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One Degree
Sprouted Spelt Flour

If You Care
Baking Cups