Knotgrass herb, scientifically known as Polygonum aviculare, is an underappreciated gem in the world of herbal remedies and culinary experimentation. This versatile plant, with its subtly bitter, slightly nutty taste, adds an intriguing layer of complexity to numerous dishes and medicinal infusions. The dried form of this herb allows for extended shelf life and concentrated flavor, making it a practical choice for both culinary and therapeutic use.

In the culinary domain, dried Knotgrass can be a unique component in soups, salads, and tea blends, introducing an earthy flavor profile that harmonizes well with other ingredients. Its applications extend to traditional folk medicine, where it is reputed for a variety of health benefits, particularly its potential use in supporting joint health and as a diuretic.

Knotgrass’s versatility is further manifested in its role as a tea ingredient, where it imparts a mild, unique flavor and acts as a calming agent. Whether steeped on its own or combined with other herbs, Knotgrass tea can provide a soothing herbal brew. As a spice, dried Knotgrass can be ground into a powder and used as a sprinkle to enhance the flavor of dishes. In essence, dried Knotgrass herb, with its multifaceted uses, offers a delightful exploration of taste and therapeutic possibilities.

Botanical Name: Polygonum aviculare 

Also known as: Knotweed, Mexican Sanguinaria, Rau đắng, common knotgrass, wireweed, doorweed, hogweed, knotweed, birdweed, centinode, herbgrass, pigweed, prostrate knotweed, Polygonum aviculare