At the start of the week we received the call that no landowners want to hear…
Japanese knotweed is an invasive plant that found its way over to the UK during the Victorian era from Japan (funnily enough!).
When it was first introduced to the UK the gardeners and horticulturalists of Britain were completely enamoured with this wonder plant. Not only did it grow fast but the budding gardeners of the time also discovered that it had the ability to push back other plants, making it useful for keeping unwanted plants off the railway lines that were getting constantly built up and down the country at the time.
Unfortunately, the Victorians had underestimated how industrious Japanese knotweed could be. They’d not accounted for the plant’s ability to grow up to 20cm a day and they (falsely) believed that because the English climate was too cold for it to flower that the plant would not spread any further: they were wrong.
Over the last 100 years or so Japanese knotweed has spread out from it’s various origin points throughout the country and found it’s way into the back gardens, fields and homes of thousands around the country. The plant has the capacity to grow through walls and even uproot small structures such as sheds, this is why it’s now being treated as an ‘invasive non-native plant‘ by the government. Fail to dispose of your knotweed in the correct fashion and you could face a serious fine.
When we got a call from one of our lads that he’d spotted several Japanese knotweed plants breaking through a neighbouring land border, we knew we had to sort the problem out right away. We enlisted the help of Knotweed Help to assess our situation and get us a quote on removing the plants. Whilst our visitors were having a poke around, Gerald and I made ourselves busy in the kitchen cooking up a heart beef stew to keep the men outside warm.
The right beef stew takes more than a good joint of beef, this recipe is one that we’ve had in the family for years. Unlike some of our other ‘untouchable’ family recipes we always try and add a little something extra into this to make it a bit special:
Our Traditional Beef Stew
Serves 5 hungry farmers and 1 knotweed specialist
What You Need:
1kg best braising beef,
2 onions, roughly chopped
Couple of glasses of red wine
4 cloves of garlic, peeled and chopped
2 large potatoes, peeled and chopped in 1cm cubes
5 bay leaves
2 tbsp Harissa paste
Preheat your oven to 160 degrees.
Dust your beef in couple of tablespoons of flour and then fry in a heated pan with a dash of oil.
Once your beef is sealed toss in your vegetable along with the garlic, bay and harissa.
Cook this out for a few minutes before adding the puree, Worcestershire sauce, wine and stock.
Bring this all to the boil and let it cook for 10 minutes before seasoning, then stick it in the oven for 3-4 hours.
Give it a stir occasionally and make sure you’ve got some lovely fresh bread to soak it up with when it’s ready.