Why we should eat Japanese Knotweed 'into submission'

Japanese Knotweed has hit the headlines a fair number of times in recent years, owing to its fast-paced growth rate, its capacity to wreak havoc on building foundations, and because no amount of legislation has thus far been able to curb the spread of it.

Indeed, it might seem there's nothing to be done save accept that fast swathes of our glorious countryside will eventually be overtaken by this nuisance plant...

However, former Gardener's World presenter, Alys Fowler, said yesterday that there is, in fact, a solution to the nettlesome knotweed, and it's this: we must eat it.

“In Japan it is a delicacy,” she told the Hay Festival, as reported by The Times. “It’s very delicious. You really have to make sure you’re eating it from a source that doesn’t have any herbicide on it because clearly that's problematic. But oh my God, eat it. Eat it into submission. It’s very easy to eat Japanese Knotweed into submission.”

Of course, dishing up Japanese Knotweed is not an entirely novel idea. A cousin of the rhubarb, its sharp flavour has been known to make great tarts and jellies, crumbles and jams.

It was first brought to this country from Japan in the 19th century, sold as an attractive option for the town garden.

A sought-after plant initially, it's far-reaching roots (capable of growing three metres in depth, and as far as seven metres wide in every direction) - plus the fact that virtually every part of the root must be dug up to prevent regrowth - means Japanese Knotweed soon found itself gardener's enemy number one.

Indeed, so troublesome did it become, in 1981, the Wildlife and Country Act made it illegal to plant the weed anywhere in the wild.

And yet, sadly, it has continued to flourish.

Which is why we must get baking and bubbling and stewing to, as Fowler says, "eat it into submission".

Japanese Knotweed compote anyone? We've got our spoons out - pass the biscuits.