Strawberry knotweed crisp transforms an invasive plant, Japanese knotweed, into a tasty treat. Lightly flavored with orange zest and ground cloves.
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These refreshing, sweet-tart strawberry fleeceflower yogurt pops are made with the juice of wild fleeceflower (Japanese knotweed). The plant is easy to find, and the pops are easy to make. A great foray into cooking with wild edibles, and it turns an invasive plant into a food resource.
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Learning Japanese knotweed identification and juicing lets you transform an invasive plant into a valuable food resource. The plant is easy to find and identify, and the tasty, tart juice is easy to make.
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