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Japanese knotweed · Stinging nettle
📍 1569 Ferry Ave SW, Seattle, WA 98116, USA
🗓 Season: March · April · May
🔍 When is it ripe?
Japanese knotweed: Harvest young red-tinged shoots in early spring when under 30 cm tall. Tastes like rhubarb — very tart; high in oxalic acid. Cook before eating. Excellent for crumbles and jam. Highly invasive — harvesting actively helps control it.
Stinging nettle: Harvest only the top 4–6 young leaves in spring before flowering. Use gloves — sting disappears completely on cooking. Blanch, steam, or make into soup. Do not eat once plant flowers (gets gritty). Highly nutritious — rich in iron and vitamins.
This was my spot for stinging nettles but the annual weed trimming has exposed the hill on both side of the road to Japanese Knotweed which is now taking over.
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