Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Make bread in a cast iron skillet from foraged cattail flowers to serve with a dinner soup or chili.
Use invasive Japanese knotweed to make a flavored syrup, then use the syrup on pancakes, in recipes, or for homemade sodas.
Strike a blow against the invasive plant Japanese knotweed by harvesting its young shoots--which taste like marinated artichoke hearts--and making quiche.
Japanese Knotweed Quiche is kind of like asparagus quiche... but better!