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Japanese knotweed prefers to inhabit moderately humid habitats, most often along rivers and streams. Although it is best suited to sunny places, as well as partial shade, it is also found in shaded places, e.g. under tree canopies. It is the fastest to inhabit areas where major earth movements have occurred due to human activity. It is mostly found along roads, railways, along rivers and streams, on abandoned arable or building land, but due to its extraordinary competitiveness, it is increasingly involved in natural vegetation, where it displaces native plants.
Japanese knotweed (Fallopia japonica) is native to Asia, where it has the status of a deity due to its widespread use in traditional medicine. The beautiful white flowers so captivated European visitors that they brought it to Europe almost 200 years ago. As an ornamental plant, it was first planted in gardens, but after a few decades the plant lost control and spread to nature. Today, it flourishes on the wet banks of rivers, ponds, on the edges of parks and forests, on perpetual construction sites, along the highway and in any other garden. Due to its prevalence, it is considered an invasive plant, and it is less known that Japanese knotweed is primarily a miracle plant that contains the antioxidant resveratrol.
Japanese knotweed is an invasive plant The roots of Japanese knotweed are almost indestructible. Regardless of external weather phenomena, the extermination of this plant is a long-term job. It helps to regularly cut the young shoots. Shoots should not exceed a height of 10 centimeters, which means that we must cut them at least once a week. Cut them clean at the ground and be careful not to cut the roots. All young shoots are carefully removed and destroyed by incineration. When excreting, we must be especially careful that the cut parts do not fly away where they could germinate again.
Japanese knotweed has healing effects
Japanese knotweed is a strong plant, given how much effort needs to be put into its excretion when it grows in unsuitable places, on the other hand, it is also strong in its healing effectiveness. It is a real source of energy, vitamins A and C, potassium, manganese, zinc and many phenolic compounds that act as antioxidants. It can be used to lower cholesterol, inhibit aging, work against chronic fatigue, lower blood pressure, to strengthen the immune system… In research, scientists have found that it reduces the likelihood of developing pre-diabetic conditions and diabetes.
However, it is even thought to be useful in some cancer cells in animals and in the laboratory. The ingredient resveratrol is supposed to protect the plant from pests, it regenerates cells faster and slows down their aging. The antioxidant resveratrol has similar effects on human cells. It reduces the concentration of "bad" cholesterol and corrects the ratio between bad (LDL) and good (HDL) cholesterol. Both resveratrol and the active ingredient, which is abundant in Japanese knotweed, help to strengthen blood vessel walls and reduce the development of atherosclerosis. Japanese knotweed is also used in traditional Chinese and Japanese medicine to treat fungal diseases, skin inflammations and cardiovascular diseases. It inhibits cell aging and prolongs life. Experiments have confirmed that it breaks down fat cells and thus helps in weight loss. Japanese knotweed is known for its antifungal, antimicrobial and antioxidant effects.
Culinary use
This edible plant with a high content of antioxidants and a rhubarb flavor can be used as a wild food (it is best with scrambled eggs). Only young shoots up to a height of 20 centimeters are useful for food. The remaining parts are high in oxalic acid and are very fibrous, so they could be used for construction, insulation, design, or for clothing, as Japanese knotweed is similar to bamboo, hemp, and flax. Young shoots of knotweed are eaten as asparagus, but can replace rhubarb in recipes as it has a slightly sour taste. In Asia, however, buckthorn roots are used to make itadori tea, which means well-being in Japanese.
Recipes for preparations of Japanese knotweed
1.Herbal frtalja
In a bowl, whisk 6 eggs with 2 dcl of milk, add 7 tablespoons of flour, salt and stir until the mixture becomes a smooth liquid. Peel and wash the herbs and vegetables (young shoots of Japanese knotweed up to 10 centimeters high, parsley, chives, Swiss chard, onions) and chop everything finely. Japanese knotweed contains oxalic acid, so it is recommended to cook it for a few minutes and then leave it in water overnight. This procedure removes oxalic acid. It can then be used in the final preparation of various dishes.
Mix the chopped herbs and vegetables with the egg mass to distribute them evenly. Heat the butter in a pan and pour the mass. When the bottom turns nicely brown, carefully turn the fryer over to the other side and bake evenly.
2.Compote with apples and Japanese knotweed
6 apples are washed, peeled and the pimples and stalks are removed. Cut them into chunks, shake in a bowl and pour over the lemon juice. Cut the young shoots of knotweed into smaller pieces and add them to the apples. Add 100 g of sugar, cinnamon stick, cloves and lemon peel, a few pieces of orange and pour a liter of water over everything. Bring the contents to a slow boil over medium heat. Lower the temperature and let the compote cook for 10 minutes. When ready, wait for it to cool a bit.
3.Tincture of Japanese knotweed
We need: 80-100 g of fresh roots of Japanese knotweed 8 dcl of 70% alcohol
Preparation and use: Put sliced Japanese knotweed roots in a bottle and pour with alcohol. The mixture prepared in this way should stand for 15-20 days. Shake the bottle every day. Then strain the liquid into a dark bottle and take 2-6 teaspoons of tincture diluted in a little water 3-6 times a day for 4-6 weeks. The tincture helps strengthen the immune system, lowers "bad" cholesterol, has antiviral and antibacterial effects, has a rejuvenating effect.
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