After finding out that Japanese Knotweed was edible (use the young shoots as you

would rhubarb) I began a quest to find out what other invasive weeds could end up on the dinner plate.

I came across a German man called Peter Becker who it seems shares some of my passion for eating invasive species.

Amongst other things he had found some edible uses for Himalayan Balsam, a plant which is choking out a lot of the native plants along river banks in Bristol.  I emailed him and received this reply –

“Impatients glandulifera is slightly toxic in all parts but the flowers and seeds; both of which can even be consumed raw. I`m preparing Jelly and brewing Vinegar with the flowers and Marzipan from the seeds.

Yet even the young stems are edible after being blanched in a change of water and yield a crispy vegetable; that although it doesn`t have much flavor is a wonderful addition with much plate appeal to stirfries or pickles. And since Bachflower # 19 is renowned for it`s calming effects; we who bash Himalyan Balsam with Fork & Knife get rewarded with the nutritional benefits of this wonderful plant.”

This was late June and from observing the plant near my house I knew it was soon to flower.  I waited a couple of weeks and in early July I set to work harvesting the flowers and bashing the plant as I went.  I found I could pull up the plant root and all quite easily so I yanked on each plant as I removed the flower.  By mid-July there was a lot more of the plant in flower and so again I set to work.

From experimenting I found the flower was rather bland but mixed in with a little dressing and some more flavoursome leaves it made an attractive addition to a salad.  However the amount needed in a salad by no means corresponded with the amount available – I clearly needed a use for it in bulk.

I found a recipe for Rose petal preserve and adapted it a little for the balsam. I found it also made a bonus by-product of Balsam sweets! This recipe makes one jar but scale up if you’ve found a good source of the plant and don’t forget to bash the balsam as you pick!

Ingredients

  • 2oz, 50g Himalayan Balsam Petals
  • ½ lb, 250g Sugar
  • 2fl oz, 50ml Water
  • 1 tbs Lime Juice
  • 1 tbs Lemon Juice
  • (you can use 2tbs of one or the other or use fresh orange juice or squeezy lemon)

Method

  1. Cut away all but the petals of the balsam
  2. Boil the juice, sugar and water to make a syrup
  3. Add the petals and cook on the lowest heat for about half an hour stirring all the time
  4. Strain through a fine sieve (the contents of the sieve can be separated out on a plate and eaten like sweets)
  5. Pot in heat sterilized jars (jars and lids that have been boiled and are still warm)

It makes a clear pink preserve which is incredibly sweet.  The colour is so vivid that I would use it to colour jellies, jams and cordials. I use the jar as a sweet spread and put it on ice-cream.

It could also be used as a topping for trifles or other deserts.

The seeds are also edible but I have personally not tried them yet (in July 2009) as they are still only in flower where I am. However here’s a recipe from eatweeds.co.uk for a curry made from the seeds.

Happy Bashing!