Himalayan Balsam and Japanese KNotweed
Both Himalayan Balsam and Japanese knotweed are classified as "controlled waste" under the Environmental Protection Act 1990, meaning that any part of the plant and related material must not be removed from its original location except to be disposed of at a licensed waste facility.
Himalayan Balsam
Himalayan Balsam is an annual plant that propagates from seed. Removing the plant whilst it is still a seedling is an effective way of removing the plant from the area. The seedlings also happen to be delicious. If there were incentives—such as chefs interested in incorporating this plant into their menus—it could establish a beneficial system.
Regarding the seeds, the Animal and Plant Health Agencies (APHA) has raised significant concerns that their consumption could contribute to the further spread of the plant. You can find out more from an informative article by The Foraging Course Company - Balsam Bashing. While these concerns are valid and warrant further research, we believe the seeds have potential in a future food system.
Their 'nutty' flavour and ability to be cooked similarly to lentils make them a promising low-input pulse alternative —one plant can produce up to 800 seeds. Robin Harford of Eat Weeds UK has also found evidence of the seeds' historical use in various cultures.
We have heard that the plant's pink flowers can impart a colour like hibiscus and a taste like the drink ‘Vimto’.
NOTE:
Himalayan Balsam contains high levels of calcium oxalate, so individuals with kidney conditions should avoid it. However, cooking the plant can neutralise these compounds, making it safer to eat. Keep in mind potatoes are poisonous before cooking!
Japanese Knotweed, Image Credit: Future Flora
Japanese Knotweed
Many populations will have been treated with chemicals for removal and so harvesting this plant for consumption can also be problematic. Knotweed is delicious however and is foraged in Japan as a Spring vegetable, having a flavour like rhubarb and with the young shoots looking like asparagus. There are also examples of it being carefully foraged and used on menus around the country. We certainly won’t be telling the Department for Environment Food and Rural Affairs.
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