Botanist and columnist James Wong has reported that Japanese knotweed has a similar ‘bright and tangy flavour’ to rhubarb and noted in his article for the Guardian [4] that it can be served in a variety of ways including desserts, such as crumbles, or as a chutney or sauce with cheese or meat. Foragers have noted that is has a lemony flavour and can also be used in the creation of wine or beer.