More Domestic Art: cooking with wild plants

This cake was made with three cups of Japanese Knotweed, so I call it Knot Cake…punny punny, but indeed it was more like a sweet quick bread or gingerbread in texture, but moist and just delicious. If anyone wants me to reconstruct this recipe, let me know.


Let’s continue the conversation. Comment here.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s