Spring has sprung and Japanese knotweed season is upon us here in southeastern Connecticut. We furiously gathered huge baskets of shoots that were less than 12" tall, the optimum height before the stalks start toughening up and getting woody. Most was made into fruit leather, which keeps very well once vacuum packed, several batches of jelly were made, more was stewed to keep in the freezer for making muffins and quickbreads, and some was eaten raw with cream cheese and raisins! Why yes, that IS a biodegradable straw made from last year's knotweed stalks! Robert made some tasty Japanese knotweed syrup, to which he then adds some carbonated water or canned seltzer for a fizzy, pink drink. The ascorbic acid powder is something we order from a vitamin company in bulk and add it to our syrups to keep them fresh and from crystallizing. It is basically vitamin C in powder form, adding a slightly sour taste to the syrup. Japanese Knotweed Syrup makes about 4 cups of syrup 2 1/4 c. water 3 1/2 c. sugar 2 c. chopped knotweed, leaves and tips removed 3 Tbsp. ascorbic acid powder 1. In a saucepot, heat the water to boiling and add the sugar. Stir until the sugar dissolves and turn off the heat. 2. Add the chopped knotweed to the hot syrup, and cover. Allow the syrup to steep for 24 hours. 3. Filter out the knotweed with a mesh sieve, and filter again through a coffee filter to remove all the debris. 4. Remove 1 cup of the pink syrup, and warm it in a small saucepot. Add the ascorbic acid powder, stirring to dissolve it. Pour this back into the rest of the syrup and stir. Store in air tight containers at room temperature for 3-6 months.