Knotweed, oh knotweed, who staunchly survives,
Despite our attempts to kill, by poisons and knives.
Many will vilify,
And say that an invasive weed like you must die,
Though in chutney you taste so great, no one cannot deny.
Okay, enough bad poetry...
2 tbs oil
0.5 stick of cinnamon
4 pods green cardamom
10 peppercorns, crushed
0.5 tsp mustard seeds
1 tiny onion, finely chopped
1.5 cups sugar
0.5 tps salt
1 cup white vinegar
2 pounds Japanese knotweed, with leaves and tough part removed and chopped
A)Fry first 6 ingredients until fragrant
B)Add next 4 ingredients and cook until sugar has dissolved and onions are translucent
C)Add chopped knotweed and cook until knotweed has softened and mixture has thickened
Eat as a jam on bread or with assorted viandes.
Campus Crops is a student run urban gardening initiative at McGill University's downtown campus. We want to grow food on campus, by students, for students. We have been running garden behind the School of Environment building at 3534 University since 2007. In 2009 we started a terrace garden behind the James Administration building. We're really excited to keep improving these two spaces, and need lots of helping hands for the summer ahead! Get in touch and get gardening!
Tuesday, May 15, 2012
Japanese Knotweed Chutney Recipe
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0.5 tps salt - is that 0.5 tablespoon or teaspoon?
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