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Dried Chinese Knotweed (500g) - Vita Herbal Nutrition
Dried Chinese Knotweed (500g) - Vita Herbal Nutrition

Dried Chinese Knotweed (Fallopia Multiflora/He Shou Wu Zhi) | (500g)

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  • Description
  • Benefits
  • How to Use
  • Shipping
  • Description
  • About

    Dried Chinese Knotweed is a climbing plant native to China. It is also grown in Taiwan and Japan. It is also known as Chinese Knotweed and Fo-Ti.

    The plant itself is a type of vine and once harvested, the leaves, roots and tubers are separated and combined with other ingredients to create medicinal remedies.
    He Shou Wu Zhi is a PaoZhi processed herb so it is more effective at reducing toxic and purgative effects and strengthening the function of nourishing Yin in the Kidneys.


    Dried Chinese Knotweed are herbs which assist with stabilising blood cholesterol levels, memory loss, constipation, sores, abscesses, chronic malaria and tonify your blood, liver and kidneys. 

    They can be used in a number of culinary dishes (see How to Use dropdown menu). 

    Why Choose Vita?

    Our herb range has been created for a variety of different health goals, for use in cooking recipes.

    The Chinese herbs used are grown using the authentic DaoDI concept (non-sulphur treated) to retain the highest quality ingredient. 

    500g bag

  • Benefits
    • Natural Ingredients - versatile, authentic Chinese herbs
    • Non-Sulphur Treated
    • Vegan & Vegetarian friendly
    • Gluten Free
    • Non-GMO
  • How to Use
  • Knotweed Curry - Serves 2


    2 lamb shoulder chops, seasoned with salt and pepper
    1 Tbsp butter 
    1 Tbsp very finely chopped lemon grass heart
    2 cloves garlic, thinly sliced
    1 small piece of ginger, sliced then chopped finely
    3 cups Japanese knotweed shoots (or tips), chopped roughly
    2 Tbsp (plus 1 extra) fish sauce
    1 cup coconut milk
    1 tsp dried, hot chilies 



    1) Brown the seasoned lamb chops on each side in butter, then remove from heat

    2) Sauté the garlic and lemon grass over a medium heat for a couple of minutes (do not brown)

    3) When fragrant, add the salt and ginger 

    4) Return the chops to the pan and add knotweed on top 

    5) Add 2 tbsps of fish sauce, coconut milk, chillies and water to cover

    6) Bring the liquid to a brief boil and simmer until the sauce has reduced to creamy around the meat (2hr 15 mins)

    7) Once the time is up, remove from heat and add additional salt / fish sauce to taste liking.

    8) Enjoy! 

  • Shipping
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