Japanese Knotweed has many uses. This early flowering plant is a prized source of nectar for beekeepers and the young stems, similar to the flavor of rhubarb can be harvested and eaten. (1) The knotweed’s roots and rhizomes are used in traditional Chinese medicine and are referred to as Hu Zhang. In Chinese medicine Japanese Knotweed properties and body channels are Cold, Slightly Bitter, Neutral, Slightly Toxic, Liver, Spleen, Gallbladder, Lung. It is traditionally used to rid dampness, remove jaundice, clear heat, remove toxicity, resolve blood stasis, inhibit pain, resolve phlegm and ease cough. (2) Japanese Bushy Knotweed is an excellent source of Reservatrol, a chemical believed to lower blood pressure, have a positive effect on blood fats, protect the nervous system, increase insulin sensitivity, ease with joint pain, and suppress cancer cells. (3) Japanese Bushy Knotweed is one of the herbs mentioned in Stephen Buhner’s books for Lyme Disease Protocol.
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An easy way to extract the health benefits of Japanese Bushy Knotweed is to make a decoction. A decoction is like a tea, except the herbs are simmered in water for a longer time instead of steeping in hot water. The liquid is then strained, the used herbs are discarded. The resulting strong aromatic and bitter liquid can then be used as a tea on it’s own, added to soup and sauces, or as a base for your favorite herbal teas.
Knotweed Decoction
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