WILD HERBS RECIPE #2 - Pie with Japanese Knotweed

Japanese knotweed cut into slices with the CRONO N5 of Swiss Advance

Delicious and healthy!

Japanese knotweed contains Resveratrol. This is a plant compound that acts like an antioxidant. You can also find it in peanuts, red wine, grapes, and some berries. The Japanese knotweed is often found near streams and rivers or in unused urban areas. 

Characteristics and differentiation criteria of Japanese knotweed:

Hollow, green stem that is dashed in red, very big leaves and a growth height of up to 4 m / 157.5 in

The best harvest time is Spring

The important thing when harvesting is that you use delicate stems that are not too woody. A good rule of thumb is that when the sticks break, the stems really break or break open and not just kink.

Remove the leaves and cut the stems into small pieces. Then spread them out on a prepared or purchased cake batter (they should be filled to the edge of the mold). Then mix eggs, milk and sugar together and add the mixture on top. Put it into the oven for 15 - 20 minutes at 180 ° C and the tasty cake is ready. Anyone who tries this recipe will find out that the cake tastes quite similar to rhubarb pie.


  • 400 g (14.1 oz) Japanese knotweed
  • 300 ml (10.1 fl oz) milk
  • 3 eggs, 90 g (3.2 oz) sugar
  • 1 packet of vanilla sugar
  • 1 shortcrust pastry

Japanese knotweed plant with green leavesJapanese knotweed characteristics in leaves and stemPreparing the wild Japanese knotweed for the pieJapanese knotweed pie tastes like Rhubarb pie