Virginia knotweed ‘Variegatum’ (Polygonum virginianum ‘Variegatum’) offers us a variegated foliage of green and white that can be harvested and eaten from spring to fall. Its flowers as well as its seeds are also edible and can be harvested towards the end of summer until fall.

Warning: like rhubarb and sorrel, knotweed contains oxalic acid, which is beneficial when consumed in moderation, but should be avoided if you are at risk of developing kidney stones.