Knotweed, one of Anatolia’s most popular herbs, is regarded as one of the first signals of spring. It’s a low-growing, spreading plant with elliptical dark green leaves and tough stems. It’s made into soup, pilaf, pastırma, and cacık, prepared with eggs. It is wrapped in yufka and eaten uncooked in some Anatolian regions. It is dried and preserved for the winter before being converted into pide and boiled with milk.
Ways to Consume
You can use it in many different dishes. For example, you can easily prepare a crispy salad from it when you buy it fresh. If you wish, you can lay it inside the homemade phyllo dough sprinkle some salt on it and eat it with pleasure. Apart from this, you can prepare delicious soups and add them to the stuffing that you add to pastries such as pancakes and börek.
Health Benefits of Knotweed
Thanks to its potent antioxidant properties, knotweed protects the body against free radicals. It supports blood sugar balancing; significantly, it effectively reduces high blood sugar to normal levels. It has diuretic properties. When the tea is made and drunk, it relaxes the stomach and intestines. Since it has antiseptic properties, it prevents diseases that may occur in the stomach and intestines. It supports the rapid end of the diarrhea problem.