I have a foraging shame: The plants I’ve been calling Japanese knotweed (Fallopia japonica, or Polygonum japonica if you are an old-school genus-lumper like the King County noxious weed people) are probably actually Bohemian knotweed (Whatever x bohemicum), a hybrid between Japanese and giant knotweed (Whatever sachalinensis) species. You can tell the difference by waiting for the plants to flower and then checking the length of the flower clusters relative to the leaves.
This bit of botany has zero (0) culinary ramifications. Giant knotweed is edible, Japanese knotweed is edible, their various hybrid offpsring are edible, and as far as I can tell from reading people’s knotweed recipes they all cook up about the same.
Anyway I dehydrated a load of bike trail knotweed (Whatever x/- whatever) in April and have been experimenting with it since. After the jump, my two failures and one success, plus some gratuitous science about resveratrol and a fancy cocktail gadget DIY’d out of trash.