May 2, 2013

Itadori Tea from Japanese Knotweed


Since I recently plucked some Japanese Knotweed from my neighbors yard to make Itadori Tea, I decided to post and share this with you.

 Japanese Knotweed is an invasive weed, but many people don't know that it's edible, and can also be used as a tea. It grows everywhere.  

Itadori Tea is used in Japan and China as a traditional herbal remedy for the prevention of heart disease and strokes. It contains resveratrol, consequently, The Journal of Agricultural Food Chemistry studies state that, ”For people who do not consume alcohol, Itadori tea may be a suitable substitute for red wine.” 

Japanese Knotweed is also edible and tastes like Rhubarb, and can be used instead of Rhubarb in recipes that call for it. There's also medicinal uses for Japanese Knotweed as well. 

 To make Itadori Tea, pluck some young shoots, wash, put in pot, cover with water & boil. Turn down heat to simmer and simmer for 20 minutes. Add sugar or other sweetener to taste. 

WARNING.. Drinking large quantities acts as a laxative. 

 Japanese Knotweed is an excellent source of vitamin A, along with vitamin C and its cofactor, the antioxidant flavonoid rutin, Japanese knotweed also provides potassium, phosphorus, zinc, and manganese. Itís also an excellent source of resveratrol, the same substance in the skin of grapes and in red wine that lowers LDL (bad) cholesterol and reduces the risk of heart attacks. 

 Resveratrol may delay the onset of Alzheimer's disease or slow its progression. Normally, glial cells in the brain support the neurons (nerve cells) and apparently modify the way they communicate, but in Alzheimer's disease, an accumulation of gunk called amyloid plaques signals these helper cells to kill the neurons instead.

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