Reynoutria japonica Houtt.

Rhizomatous herb forming large clumps; stems usually 1-2-(2.5) m tall, c. 1.5 cm diam. at the woody base, ± zigzagging, glabrous, ± glaucous to reddish. Petiole 1-5.5 cm long, ± dark crimson, channelled above, with a single pit at base on dorsal side. Lamina 8-23 × 5-17 cm (infl. lvs often smaller and more elongated), broad-ovate, somewhat glaucescent below, with < 14 pairs of lateral veins, often minutely puberulent on veins near base above, otherwise glabrous, ± undulate; base usually truncate, sometimes shallowly subcordate especially on vegetative shoots; apex cuspidate. Ochreae to c. 3 cm long, deciduous, glabrous. Panicles with branches clustered, to 6 cm long, > petioles, erect or suberect, densely puberulent. Bracts small, glabrous or puberulent, cuspidate or cuspidate-acuminate. Pedicels > bracts, glabrous, jointed in lower 1/2. Perianth 1.5-2.5 mm long at anthesis (excluding decurrent base), white; segments obovate to oblong-obovate, keeled. Filaments to 2 mm long. Stigmas fimbriate. Valves of fr. 7-11 mm long (including broad wing); apex notched. Nut 2.5-3 mm long, obtusely angled, glossy brown.

It is a tropical and subtropical plant. It grows in forests and humid areas. It grows in wetlands. In Yunnan.

The young shoots and leaves are eaten. They are treated like asparagus. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat. They can be chilled and served with salad dressing. The young shoots can be used like rhubarb in pies, fruit soups, sweet sauces, jams and puddings. The rhizomes are sometimes eaten.

Plants can be grown from seeds.