Japanese Knotweed is an invasive plant that grows in many parts of the world. It tastes similar to rhubarb and is one of the best sources of the potent anti-oxidant resveratrol.
By making it into wine, the resveratrol is extracted by the alcohol content.
We found that most wine recipes online for Japanese Knotweed wine were lacking the necessary steps to produce a high quality wine as we have done in this video.

For information on this and our other foraging adventures, visit our website: www.farmforage.com