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Learn how your comment data is processed. It was called “the miracle vine” and cotton was no longer king of the south. Kudzu powder made from roots is a far superior quality cooking starch than corn-starch, potato, wheat, or sweet potato. Yet, I do have to admit that I had no clue as to the MANY uses it offers until I read this article. With kudzu you can make a salad, stew the roots, batter-fry the flowers or pickled them or make a make syrup. I am not a doctor. It can also be baled like hay with most grazing animals liking it, especially goats. Kudzu has been used successfully for centuries as a treatment for alcoholism, and this is a main focus of modern kudzu medical research today. PS I wrote you because you inadvertently misspelled “core” It is actual CORPS in this context (Core is like an apple or center) Corps (is military term like Marine Corps or Medical Corps or those who plants Kudzo originally). -Jill, My favorite is the Cook'n Recipe App. I told my rep Patrick Mchenry about this as a viable use and he seemed to know nothing about it. The trick to getting the root starch out is to use extremely cold water. "I must say this is the best recipe software I have ever owned." Use this link to track down sightings of invasive species near you! Bacon grease is great for seasoning. Goats love it… then milk the goats and sell it…. But since I didn’t get sick and went on Google to see if I could find outmore and though it said to use new leaves it didn’t say how long to cook them. Industrious southerners have used the vine for basket weaving, livestock grazing, and even medicine (Harvard Medical School is researching kudzu in the treatment of alcoholism). Heat oil. Go for young kudzu shoots as they're tender and have a taste similar to snow peas. Kudzu roots can be baked, boiled, or fried much as you would prepare potatoes. Any info will be appreciated! To make a tincture, take the dried leaves and put them in a dark colored jar. I am poor and it helps with my food budget. I have had Katuk in the yard for a few years (along with Moringa) and I use it is many dishes as well as a smoothie – a very nice green. If you prefer a sweeter taste use honey to sweeten the tea. It’s growing like crazy here and I want to do something with it? https://books.google.com/books?id=jSQzR6_h9yEC&lpg=PP2&dq=book%20of%20kudzu&pg=PP1#v=onepage&q&f=false. I also juice with the leaves but you have to pull out the fiber stems or the jam up the machine. Muslin cloth works pretty well. Rinse and dry kudzu leaves. Hi Green Dean, More likely to be confused with Poison Ivy is Vigna lutea or Blackberries…. Very strong, but good for identifying. Does anything kill kudzu? Simmer 1 cup of finely chopped Kudzu leaves in a quart of water for 30 minutes. Kudzu is considered a survival food. Flour – Kudzu root is a source of starch, and it can be ground to make gluten-free flour. Kudzu is used to make soaps, lotions, rope, twine, baskets, wall paper, paper, fuel  and compost. Press down with an inverted dish and add water to reach dish. The Asian Privet is. Simmer 1 cup of finely chopped Kudzu leaves in a quart of water for 30 minutes. Kudzu leaves have hair on the edges. Those entrepreneurs interested in Kudzu products, please contact me: karens@walcotool.com Only suck the nutrients out of the root. Pour the dissolved yeast into the liquid. Kudzu is large and poison ivy rarely gets more than 1/3 the size of kudzu. Kudzu, Ear Tree, Wild Pineapple… NONE of them grow here officially. You can detect it from hundreds of feet away. Yet the government says it is not in this county. Such as now, October. Young kudzu shoots, meanwhile, are tender and have a taste that’s very similar to snow peas. Tweet. DEEP - FRIED KUDZU LEAVES. That said root starch is expensive so perhaps it is suited to be a medicine. Flowers in  late summer, seeds pods brown, hairy, flattened, containing three to ten seeds. I also found out that it exudes nitrous oxide so that may explain the euphoric effects I feel around it. I just recently found out that wild grapes were growing in a small band of woods near our home. And while the root starch is edible, it takes hours of pounding to get the starch out, as my friend Doug Elliott wrote in his book, Roots. The providers of this website accept no liability for the use or misuse of information contained in this website. Kudzu was introduced into the United State in 1876 at the Centennial Exposition in Philadelphia, Pennsylvania. Pretty much all of it — the leaves, flowers and roots — is edible except the vine. Sometimes the plant is called Pueraria lobata, skipping the Montana part. This is not intended as medical advice. Kudzu Tea. So today I brought home moe and cooked them for fifteen minutes and though they no longer were bitter they were still rubber. Kudzu is one of the primary medicinal plants in Chinese and Japanese medicine. It might survive a few months but the winter would kill it. Bake for 35 to 45 minutes until center is set. Dip in thin flour and water tempera batter (chilled). Fry oil quickly on both sides until brown. It is a wonderful plant and a terrible plant at one and the same time. As for selling kudzu leaves, there is so much of it you can’t give it away. Sand papering does increase germination. Kudzu is native to Asia, particularly China, Japan and Korea, and has been used in Eastern medicine for centuries. -Sarah, "I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. Indeed, kudzu has hair on the edge of the leaves, poison ivy does not. The molecular gastronomy folks over at Modernist Pantry are selling kudzu (“kuzu”) starch for $107 per lb right now ($12 for 50 grams), but you can also pick it up at Asian markets for about $15/lb. Same story with cattail roots. Eat while warm. Since you live in TN you should visit Natchez Trace State Park to see what you are inviting into your area. The tender young leaves are the leaves you want to eat. Kudzu has no choice, so I don’t blame it. They are not edible. Older leaves can be fried like potato chips, or used to wrap food for storage or cooking. Stuffing ingredients: 1 cup rice, rinsed in water. The kudzu would be limited to the areas I choose to water. 1 cup chopped, young, tender Kudzu leaves and stems. Kudzu can be eaten many ways. We just don’t use it enough. Then, much like the common arrowroot, kudzu roots are also full of edible starch. The young Kudzu shoots are great in a stir-fry, tasting similar to snow peas. Download this Cookbook today. I sure would like to learn how to cook them so I can eat them as I love green things like this. Nutritionally it is good for you as well. The only thing worst than academic botanists who never get into the field is USDA agents who can’t tell a plum from a cherry. Kudzu can grow a foot a day and when escaped from cultivation, it can smother and kill an entire forest. Process in boiling water bath 5 minutes. Anyway, I find that all it had to do is TOUCH DIRT and it will take root and TAKE OVER if not maintained. To dry the kudzu starch, place kudzu chunks on a tray or on layers of paper and set it in a cool, well ventilated place for 10 to 40 days until thoroughly dry. Given the many uses of kudzu, I am wondering if it can be manufactured into flooring like bamboo. Watercress. I like it sauteed in olive oil with a little sea salt. ENVIRONMENT: Likes full sun, heat, plenty of water. What about using the root starch for skin issues? I have an unusual request. They're all possible because, yes, you can eat kudzu. Nice article. It does for pokeweed seeds. Make sure area has not been sprayed with chemicals. Cover pot and cook on medium for 30 minutes. In 1876, it was brought to the United States as an ornamental plant. “They’re delicious and taste like potato chips.” Another favorite is kudzu candy, made with white chocolate, roasted pecans and roasted kudzu leaves, all mixed together. The leaves also have a fuzzy texture to them … Wipe jar rims. In other words, it’s just like rayon, a viscose fiber. “Blocking” are officials who use their position to maintain the status quo and discourage change for the better. Thin batter made with iced water and flour. I was wondering if Kudzo was edible–hence i looked up your article. Drain on paper toweling. -Tom, Buffalo Chicken Wings with Bleu Cheese Dipping Sauce, Deep Fried Wontons Filled with Shrimp and Pork, Deep Fried Zucchini with Creamy Garlic Dip. I cut them up because they are so big and I add the stem. Relates the story of kudzu from its introduction into the United States at the 1876 Philadelphia Centennial Exposition. I really need this. The hog peanut, Amphicarpaea bracteata, may be mistaken for young Kudzu vines, but it does not have hairy stems or climbs into trees. Enjoy. lobata, the vine people love to hate. Remove to a plate to cool. Drain and serve with honey and a sprig of mint. This is obtained from large roots wild crafted from their mountainous regions and then repeatedly filtered etc. My cousin in SC scorns Kudzu, though I’ve been telling her it is edible. It could be an ideal plant on high desert as watering is the method of conyainment. Raw – You can eat raw kudzu leaves just like you would eat salad greens. Mmm. But death? This is a hardy legume that produces large amounts of long, sturdy vines. I could assume, that since it has macrobiotic dietary/medicinal history, it’s starch is low glycemic. Use light green leaves, 2-inch size. The leaves can be used like spinach and eaten raw, chopped up and baked in quiches, cooked like collards, or deep fried. Thin batter made with iced water and … Boil a 2-3 minutes, separating leaves. In the Orient, it is used to treat dysentery, allergies, migraine headaches, diarrhea, fevers, colds, intestinal problems and angina pectoris, to help with the digestion of food and reduce blood pressure. Some Southern families have used kudzu as a food source for decades, cooking up fried kudzu leaves, kudzu quiche, steamed kudzu…and some entrepreneurs have been trying to turn kudzu into a biofuel cash crop as well. The government stopped paying to plant it. I want to grow some kudzu. Jelly – The sweetness of kudzu flowers lends well to make them into jelly and jams. Pick kudzu blossoms when they are dry (mid-day). Email. Just wanting to know what if you want/need to eat it when leaves aren’t young. Interested in kudzu seed for a 13 year old boys science project. Have lived in south with poor parents. It is the plant zombie in the U.S. Susan, I live in South-Eastern Ky and we have Kudzu in ABUNDANCE!! By the way, 98% of the cloth products sold as made of bamboo fiber are not actually made of filaments from bamboo, but are made of chemically reduced and reassembled cellulose from bamboo. lobata, (pew-er-RAY-ree-u MON-tah-nuh var. 1) Attitudes 2) Lack of information 3) blocking. They can be dried and made into a tea. If possible, Susan, you should go immediately and repeatedly to insure that none of your plantings succeed. Fry oil quickly on both … So it is with medicine, the disagreement between Pasteur and Berard in the 19th century over pathology. Kudzu Queen Edith Edwards fries up some kudzu leaves at her home in Rutherfordton, NC. It also makes me wonder how the federal Department of Agriculture gets by. I obtained some of the tiny seeds as well which are hard to find. They can be tossed on a salad, added into soups, deep-fried, or stir-fried. Some folks even eat the plant (fried kudzu leaves, anyone?). Contrary to popular belief it is incredibly hard to get growing. Kudzu took root so well in the Southeastern U.S. that the U.S. Department of Agriculture now considers it a weed. And about eight miles further north I was collecting it some 20 years ago. The raw root can then be sucked on to gradually remove all its internal nutrients. Most any cellulose can be mixed with resin polymers and formed into whatever… but kudzu does not have the long, straight woody wall that bamboo canes have. Use light green leaves, 2-inch size. You want to run it through a strainer that will catch the fibrous bits while letting the fine starch particles through. Then it was at an exposition in New Orleans in 1883. Experiments with hamsters and rats, show that a compound in kudzu actually causes the repression of alcohol consumption. It is used as an ingredient in dishes such as Deep Fried Kudzu Tofu or Stuffed Kudzu Leaves. The fibers can be composted and the brown liquid should then be discarded as grey water. Kudzu chuckles at the meer thought of that. It would survive, but couldn’t conquer anything beyond its reach in one growing season and would be set back to start every year. Berard maintained the fundamental cause of illness was not the germ but the “milieu.” Kudzu is probably one of my most favorite plants…it has a sentient quality to it when you stand in a field of it admiring the tenacity of mother nature. If you favor candied sweet potatoes or yams, then you might also want to give these recipes a try. Pour 2.5 quarts of boiling water over the blossoms and stir. I will send her your website. What would a country in famine do with those hundreds of thousands of acres of food? Read blossoming horizontal vines do not produce seeds. Pour blossoms and liquid through a colander into a Dutch oven, discarding blossoms. but, i don’t know nothing about herbs and I am afraid to poison my kids and myself if is not the right plant. -Rob, "Your DVO cookbook software saves me time and money!" Rinse and dry kudzu leaves, then dip in batter (chilled). Later, in the 1930s to 1940s, kudzu was planted to prevent soil erosion and to stabilize land around railroad tracks. Oil. Rinse and dry kudzu leaves, then dip in batter (chilled). The dried, ground root is used in Asian (especially Japanese) cooking to thicken sauces, and like flour to coat foods to be deep fried. Tried using it for cordage and it’s some pretty strong stuff. Allow it to sit for an additional two to twelve months before drinking. I do mention that it has a texture issue. 43 homemade recipes for kudzu from the biggest global cooking community! In all my research I have yet to figure out why everyone is crying about a resource that is so readily available. The young leaves can be consumed as a green, or juiced. Deep fry in hot oil (375 degrees) quickly on both sides until brown. Here is an entire book on how to eat kudzu for anyone interested (probably all of you). -Toni, "Thank you so very much for creating such a wonderful cooking recipe program. Whats people lookup in this blog: Kudzu Leaf Recipes; Share. turnip greens, collards, etc). Since Kudzu leaves taste similar to spinach, you might want to start off with seasonings that you use for this plant. Do they need to be scarified with sand paper in order to germinate? Thanks for the reference. Photo by Green Deane, Rant over, Kudzu, Pueraria montana var. Do you thinks its possible? Cover them with vodka and let it set for 6 weeks. All parts of kudzu – the leaves, vine tips, flowers, and roots – are edible, except for the vines. They sell an extract in the stores but it is really expensive. God bless & hugs Catherine. It helped me. Kudzu, “it’s whats for dinner”. I’m surprised this was not listed among the look-alikes. Wash Kudzu blossoms with cold water, and place them in a large bowl. The liquid should then be discarded and the layer of gray impurities removed from the starch. The blossom liquid is gray until lemon juice is added. Stir well. Raw roots can be cooked in a fire, roots stripped of their outer bark can be roasted in an oven like any root … Then you can use basically the same separation technique described and shown here: http://www.morino-kuzu.com/en to let the starch settle over time in a container of cold water in your fridge. Re: your first 2 paragraphs on Kudzu, relating your experience with USDuh, er USDA, was classic and such a delight, that I laughed until tears and continued laughing with merely a memory refreshment. I am a forager. Help. Run down to Defuniak Springs and you will see it in abundance down in the hollers. You can get the health benefits from the leaves and roots but it is only soluble in water when the water is very cold. I’ve been experimenting this week with cooking kudzu, and my main problem is the fuzziness, which you don’t mention here at all. Is that in this country? The leaves can be used the same way you would use spinach and eaten raw, chopped up and baked in quiches, cooked like collard greens, or if you need the extra calories: deep-fried. If you like that aroma let your nose guide you. It is the very young roots that are edible per se. I think they just like to see problems verses solutions. The leaves are similar to spinach and can be eaten raw, or added to quiches, cooked in stews and even deep-fried. I have found that using oranges or something with more liquid you can push the leaves and stems through the juicer. Young and tender us better. Sincerely, Kudzu is also known as Japanese Arrowroot. Wash in pan of water containing 1/2 cup vinegar to kill any bugs. -Mary Ann, "Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. If the water is too warm the starch will glob onto itself and becomes a real mess. Thanks for writing…. But, by 1953 even federal employees suspected something was wrong. It’s kudzu, the plant that grows so fast it can follow you like a puppy. Perhaps instead of sending dollars to the starving we should send them nutritious kudzu. Kudzu leaves; Mint; Honey; Simmer 1 cup of finely chopped Kudzu leaves in a quart of water for 30 minutes. It was planted by the conservation corps during the Great Depression and Dust Bowl Era of the 1930s and in the 1940s the government was paying farmers $8 an acre to let it grow for soil conservation. Cool on wire racks. Japan built a garden using Kudzu. Good luck! Kudzu is high in fiber and protein and is a good source of vitamin A and D. Young tender kudzu leaves can be cooked like any other greens (i.e. I use a Champion juicer for the fresh stem tips (first 6″ or so). low-BAH-tuh) is an extremely versatile plant. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!! YIELD: 6 half pints. Deep fry in hot … Clearly a mechanical means is better than doing it by hand. Deep Fried Kudzu Leaves But I won’t, yet… Any info, histories or applicable anecdotes with kuzu – glycemic index, and starch/carb restricted diets? Kudzu powder can be prepared on a small scale from wild kudzu with little equipment. It is robust to say the least, but I am enjoyed Garry Tibbo’s insights from Canada, on being able to survive on food sources growing naturally within one mile of my house in Maryland. The clay like substance remaining in the container should be broken up and mixed well, until thoroughly dissolved with clean water once again, and allowed to rest for 24 hours in a cool environment. Deep fried kudzu leaves (put a ½” of oil in a pan and drop fresh kudzu leaves in a handful at a time, when the tiny boil bubbles disappear they are done! Fresh or cooked. As for seeds… only verticle vines produce flowers with seeds. In the early spring and throughout the growing season, harvest the very end of an established kudzu vine where the new growth is forming small shoots and young leaves. All rights reserved. While you can find kudzu vine almost anywhere in the South by taking a drive on a country road, kudzu root is probably most popular by way of a supplement or as kudzu root tea that can … cover by this (similar) plant Transplanting from that has not shown success for my experiments but I think a cloture type humidity container might do the trick. Deep Fried Kudzu Leaves. Low germination and one seed per flower sounds good considering the possible demise of pollinating bees. Strain the liquid through a clean cloth. I have tried the leaves, both young and old, fried by themselves in a half inch of oil and then salted. The blossom can be used to make pickles or a jelly — a taste between apple and peach — and the root is full of edible starch. 815 263 6611. Watercress . But we don’t want you to think kudzu is all bad. The root is wood. *** … Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Strain the wine through a clean cloth and transfer it to airtight bottles. How do I acquire a live slip to start on my property? Kudzu vines have been known to grow up to a foot a day. The roots are used for food and Oriental medicine, leaves are used for livestock feed, vines are used for cloth textiles, and flowers are used for ingredients in folk medicine. Although the aroma and flavor was too strong for me, the fruit was very sweet. Copyright 2007-2018 – This web page is the property of Green Deane, LLC. Rinse and dry kudzu leaves. I doubt they would call it a noxious weed. If you prefer a sweeter taste use honey to sweeten the tea. The state of Florida would not be happy if you planted this plant. The leaves of the kudzu plant can be prepared and eaten just as you would with spinach. Kudzu, to someone not familiar with it, does have a couple of look-alikes, such as the Desmodium rotundifolium, or the Ticktrefoil. As the leaves mature they’ll get really tough and could be too much for your digestive system to handle. Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan. Or else soon you will be eating only kudzu. I haven’t found a mention by you about kudzu being used for for cordage and fiber. The thin, tender young roots can be dug up, washed, diced, boiled, and strained to make a tea. TIME OF YEAR: Shoots in spring, young leaves anytime, blossoms July through October, roots best in fall or early spring. Comments or questions about this site, or for permission to use photos and information. Because it takes about eight hours of steady pounding to get a quarter cup of starch. The scientist Mac Planck said science advances one funeral at a time. The remaining fibers should then be saturated with water, stirred, and strained again, collecting the liquid into the container with the other extract. I live in small town (literarlly), Crestview florida and I want to try this plant , I want to believe we have this plant down here, because I can see places that looks like the pictures, you know? As far as confusing it with poison ivy it does have the three leaf clusters but kudzu leaves are thicker or should I say a lot wider than poison ivy. This research could have great value in the future for the treatment of alcoholism. We call it a weed because we are not hungry enough… yet. I understand that the fiber was woven into the china grass wall covering that we are familiar with. Kudzu is a green, blossoming vine native to Japan and China. About. It is possible to take cuttings and use rooting hormone in a typical fashion of other plants and get roots. I live in Tn and have erosion problems. Press the blossoms to get all the liquid from them. Deep Fried Kudzu Leaves. Lets start a kudzu revolution…hey they all start somewhere . Place in pie shell. Place jug in a cool dark place that is between 60° F to 75° F. Every other day gently loosen the balloon and allow the gas to escape and then replace the balloon firmly on the neck of the jug. Heat oil. In approximately 6 weeks the balloon will stop expanding and the wine is done. (adsbygoogle = window.adsbygoogle || []).push({}); Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Their germination rate is very low because they are tough. The key is to look for hairy stems on the young Kudzu, and when it blossoms follow the grape aroma. XD I loved the fragrance and had to buy one, actually. This Deep Fried Kudzu Leaves recipe is from the Cook'n Deep Fried Cookbook. I have pulled some kudzu and threw it down the cliff last summer. You can send me pictures of your plant if you like, or post them on the Green Deane Forum. It’s not on menus yet but you may wish it were. Is it nutritious and/or tasty enough to be worth the effort? Kudzu is not a famine food but prime fare. -David, "Your software is the best recipe organizer and menu planner out there!" (I like the smell of grape, it’s that cheap artificial grape smell I can’t stand. I tried boiling and stir-frying some kudzu leaves. Stems can reach the diameter of ½ to 4 inches, old ‘stumps’ can be nearly 12 inches across. “We fry the tender leaves,” Cansler said. Remove from the water and dip into a prepared batter, now place the battered leaves into a pan of hot cooking oil until fried to the desired golden brown. For those allergic to it, eating poison ivy by mistake could well necessitate a trip to the emergency room. If you prefer a sweeter taste use honey to sweeten the tea. Enjoy. It is beautiful…and good to eat. The state government tells me that the plant growing at the end of my street isn’t there. Add enough water to bring the liquid within 2 inches below the neck of the jug. Having a mild "green" flavor and full of fiber, the tender leaves can be used like spinach, as salad, quiche, and even chopped up and cooked like Poke Salet and Collards. That being said, my brother-in-law used to get debilitating migraines. I think this is the best recipe program there is!" The young leaves are delicious raw in a salad. Would like to try some young leaves but not sure how young they need to be in order to be edible rather than fibrous. Recipies on bottom. The problem is getting the starch off the fibers in the root. It is not known which came first, the name or the people. It is a miraculous soil conditioner in that it puts nitrogen into the soil etc. Thin batter made with iced water and flour. Rinse and dry kudzu leaves. I am not an herbalist. Granted Kudzu is a problem, but “pest” or “resource” is a matter of attitude and policy. I never even realized that Kudzu had a scent until I found a little candle shop in Tennessee that actually makes a Kudzu candle! Wood is NOT digestible. Kudzu leaves and young shoots can be served raw or cooked. Kudzu, Pueraria montana var. Boiled, baked, and fried – Prepare kudzu like other leafy greens or dandelion leaves. ). It is nutritious and tasty. The word “kudzu” comes from the Japanese word “kuzu” which means vine. Thank you for this wonderfully informative article about one of my favorite “invasives.”, I am planning a kudzu summit in april 2018. Fry oil quickly on both sides until brown. Sylvia. The puree should be strained and the solid fibers squeezed to extract all the liquid to be used for further processing. Mix cream, eggs, kudzu, salt, pepper, and cheese. And if you write to them and tell them their map is wrong… they get very attitudinal. Does kudzu grow in New England? It's so nice to have all my recipes in a computer recipe organizer. Yes, but not like that. But the gum makers do have a choice and they make the wrong one. In other areas where excess humidity is the norm it would probably be much simpler to get cuttings to successfully take. An aquatic plant in the Brassicaceae family, watercress is related to mustard and horseradish and has a … Please check your email. Store dry chunks of kudzu in a sealed container. The leaves, vine tips, flowers and roots are edible; the vines are not. Sun And Shield Kudzu Leaves Should We Be Eating Kudzu Howstuffworks ... for kudzu robert wayne atkins p e kudzu is edible why aren t we eating it kudzu is edible why aren t we eating it kudzu deep fried southern recipes greens recipe. Rinse and dry kudzu leaves, then dip in batter (chilled). If you catch it while it’s small it can be killed with black plastic, but because of how quickly the plant spreads that’s not a viable solution for long. Arrange Kudzu rolls alternately in opposite directions. Anyway, I do make the tea. Named Kudzu Productions so my eyes are killing me looking (MS). Lobata means lobes. Michael, This year I found kudzu growing on the fence near my ceramic shop and since I had herd it could be eaten I first tried to fry some leaves in butter and they were to stiff and rubber and bitter. Indeed, economic times may make Kudzu valuable again. Don’t worry it will be in again soon. Dip in thin flour and water tempera batter (chilled). Pick light green leaves, 2-inch size. Photo by Green Deane. Enjoyed reading your article! When all are in the pot, pour in a can diced tomatoes, 2 teaspoons of salt, and 3 cloves of garlic, cut in half. Do you think any of that thrown down the hill will come up this spring? In 1876, farmers brought kudzu to America to feed livestock and prevent soil erosion. By the way goats love Kudzu and it is by far not the most invasive species in the South. Combine all stuffing ingredients and mix well. tea) as you would get from eating the starch? My son gets migraines that last for days at a time, so I am hoping this extract will decrease the intensity. This site lists a range of recipes like kudzu blossom jelly, rolled kudzu leaves, deep-fried kudzu leaves and kudzu quiche. The leaves are similar to spinach and can be eaten raw, or added to quiches, cooked in stews and even deep-fried. I pull it up in great handfuls and feed it to my rabbits. Shoots can be eaten like asparagus. Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf. Now, Agro Gas Industries, a small company in East Tennessee, wants to use kudzu as a stock … I think “toothy” is an understatement. I gave 3 wells on property which produce unlimited water. This site uses Akismet to reduce spam. I would want to be well-versed in telling them apart before I attempted to harvest and/or eat kudzu. The cold water causes the starch to mix with the water. Older leaves can be fried like potato chips, or used to wrap food for storage or cooking. A word of warning though….DO NOT plant it anywhere that you do not want covered permanently because I have been trying to get it “under control” since the day I moved in here 4 years ago. Pick light green leaves, 2-inch size. Leaves alternate, compound with three broad leaflets to 4 inches across. Me & Qi develops a range of products inspired by Traditional Chinese Herbalism. Leaflets may be entire or deeply 2-3 lobed hairy underneath. The leaves can be eaten raw, chopped up and baked in quiches, used like spinach, cooked like collards, or deep-fried. Can you lead me to more recipe’s and medicinal ways to “take” it. (Remember “meristem” from this weeks newsletter?) Montana means mountainous. Use light green leaves, 2-inch size. Fish them out and repeat!) Drain and serve with honey and a sprig of mint. It would behoove all of us to find more natural and free food to eat.. better natural medicine, fewer chemicals, and great nutrients for our overloaded with chemicals society .. See recipes for Deep Fried Kudzu Tofu, Kudzu banana smoothie too. Spoon over cream cheese, or melt and serve over waffles and ice cream. IDENTIFICATION: Kudzu is a climbing, semi-woody, vine that can reach up to 100 feet in length. I think the intense grape flavor of candies, gums, children’s cough syrups, and whatnot is GREAT, lol. Pueraria was named after the Swiss botanist Marc Nicolas Puerari who taught in Copenhagen. Drain on paper toweling. Can’t wait to try some new recipes with kudzu. Thanks for your article. These roots are dehydrated and pulverized, and it is this starchy kudzu powder that is used for cooking in myriad ways from thickening soups and sauces to batter for foods to be deep-fried. It shows a process for extracting the nutrient from leaves to make a more easily digestible food. American gardeners fell in love. Can you use the starch in baking? I do not play a doctor on TV. The juice is amazingly green and makes your tongue tingle when you eat it straight. In a survival situation, any kudzu root between 1/2 to 3/4 inches in diameter can be washed, cut at both ends to a length of about 6 inches, and then all the exterior bark should be scrapped off. Only the seeds are not edible. First it is a weed so folks don’t view it as a bioresource that is renewable. I haven’t had the pleasure of dining on Kudzu but as you humoriouly wrote, I’m not hungry enough,—yet. Drain on … Lots of great info here. This starch is a powerful thickening agent which can be used in soups, stews, and sauces. And, of course, to satisfy that good ‘ol fried-food-hankering, folks can try fried kudzu at the festival. Those goats are your solution. Fry in hot oil (375 degrees) quickly on both sides until brown. I'm so glad I discovered Cook'n! I think she believes I am smoking something in South Florida. The real problem is not the invasive plant but the pollution and disruption of pre-existing habitat that harms native species. He added hot peppers to his diet and hasn’t had a migraine for many years. This is the way I process my ginseng roots and it makes a very good nutrient. Young kudzu shoots, meanwhile, are tender and have a taste that’s very similar to snow peas. Kudzu is a surprisingly versatile food source: (1) the young kudzu shoots are tender and taste similar to snow peas; (2) its purple-colored, … METHOD OF PREPARATION: Nearly too numerous to mention. It’s not a mile from here. Additionally if you live in a freeze zone it will die back at the first sign of frost and provide a really nice green manure/compost. But know this: If Kudzu grows near you, you won’t starve. The bigger leaves can be fried crispy or steeped in boiling water to make a … The only thing about Kudzu I don’t like is the smell of the flowers in bloom: It smells exactly like the very cheap, very intense grape-flavored chemical gum kids chew. And those verticle flowers produce only one or two seeds. Hi Sylvia, I live near Crestview, so can assure that yes, we do have kudzu if abundance. Tea tea tea but would like to more. In all cases you should be very aware of what you are planting and understand how fast and tenaciously this plant can take hold and plan accordingly. https://babel.hathitrust.org/cgi/pt?id=coo.31924001245848&view=1up&seq=9. http://www.eddmaps.org/florida/iphone/. It will take over and kill everything else. It may not help you. Roots no smaller than 1 1/2” in diameter should be harvested during the winter months, December through March. Foraging should never begin without the guidance and approval of a local plant specialist. Heavenly!! A half a billion dollars is spent annually trying to contain it. Trimmings would be feed. Attach the balloon and secure it with twine or a strong rubber band. The Japanese use a multi rinse and straining method to achieve a pure white root starch. ), is there any reason why I can’t eat the young leaves raw? Or a VitaMix. It’s related to five species in the genus Pueraria (P. montana, P. lobata, P. edulis, P. phaseoloides and P. thomsoni). It is only slightly less harmful to the environment to manufacture, as the cellulose feedstock comes from bamboo, which can regenerate more rapidly than trees, which provide the cellulose for rayon. What would be the most effective method of “green consumption” to remove it? Cover at once with metal lids, and screw on bands. Poison ivy leaves are also glossy whereas kudzu leaves look dull and grassy and fuzzy to the touch. I understand that the fibers were stripped from the stems and knotted together and woven by the Japanese. I would cover the chicken and goat pens, now covered by chicken wire, a very large area, my house pergola, and I would cover a car port tithe chicken wire and let the K do its thing. I love kudzu! Old is tough but edible. Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly. Transfer to a one-gallon jug. Thin batter made with iced water and flour Oil. Unfortunately I’m about out. Drain on paper toweling. If the texture doesn’t bother me (maybe I am weird? Dip in thin flour and water tempera batter (chilled). Migraine remedy is made from roots, so I need to make a second extract…oops. You might also check out the excellent book, “21st Century Greens” by Kennedy. I have a problem with it, and it keeps creeping closer to my house. Sooo much on line there’s even a production Company! Seen as a nuisance by some people because of its fast-growing capabilities, the kudzu plant is also being used in making kudzu tea, kudzu syrup, fried kudzu leaves, kudzu baskets, etc. Deep Fried Kudzu Leaves. (In 2008 dollars that is $134 an acre.) Kudzu, except for the very youngest of stems and leaves has a tooth factor. Do you get the same “benefits” by consuming the leaves (I.E. Generally kudzu starch is not used as the main ingredient for baking because it has no gluten. Avoiding areas with forests or extreme hillsides can also help with future control efforts. So much great information Thank you so much!! I read the USDA plant distribution maps with a skeptical eye. The most efficient way to get kudzu seeds to germinate is to use approximately 7-8 needles grasped together in a bunch and to repeatedly scarify the outer coating. By 1908 Kudzu was being promoted as a forage crop in Florida then it was widely distributed in the 1920s by a Florida nursery. Add four cups sugar. Thank you so much for your help How much would one have to eat raw or cooked of the root to get the medicinal effect described for anti-alcoholism. I’m downloading it now. Eat while warm. Pick light green leaves, 2-inch size. Oh, and I want to ask, almost forgot, sorry, the car fuel plant you mention in your article, where is that and when did it happen please? Usually they are eaten cooked. Preheat oven to 350 degrees. What if it’s old? With kudzu you can make a salad, stew the roots, batter-fry the flowers or pickled them or make a make syrup. Like it. Push cut sides together and fill with 1 teaspoon stuffing and roll in the shape of a cigar. If the root is edible, why don’t southern people harvest it or it’s leaves and sell it in the grocery stores? Greatly enjoyed your informative article. Raw roots can be cooked in a fire, roots stripped of their outer bark can be roasted in an oven like any root vegetable; or grated and ground into a flour to make a thickener, a cream or tofu. Do you think you could boil the roots in a double boiler and use the liquid for medicinal purposes? I found a patch this weekend and pulled some up some with roots and made a hole and put dirt over them. By 1970 the government called it a weed and it’s been a “pest” ever since finally getting on the Federal Noxious Weed List in 1997, some 44 years after the alarm was raise. I live at 4300 hundred feet in the dry desert and raise goats and chickens. It is the software I use to stay healthy!" the two species are quite different. That can be mitigated a little by choping them up fine. Either I have to eat it, or I must acquire a few goats. But I’ve also been told not to tell people that because it opens up a can of worms or something about medicines. The name itself comes from a particular region of Japan where the people are also called Kuzu. Is that just a personal prejudice – perhaps other people don’t mind fuzzy food at all? Edwards and her husband, Henry, began growing and harvesting the vine for their cows in the ‘70s during a drought. Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute. Fish them out and repeat!) The brown kudzu liquid should be filtered through muslin or lower grade cotton fabric and left undisturbed in a cool or cold location for 24 hours. Seeds treated in this way had around an 80% germination rate. Do NOT eat the wood. An aquatic plant in the Brassicaceae family, watercress is related to mustard and horseradish and … Young kudzu shoots are tender and taste similar to … The exposition was to celebrate 100 years of the United States being an independent country. But if you love it like me…also get a Vineyard candle from Yankee. I would love to forage but don’t know much about the plants that grow around Rhode Island. Have the Chicken Little the-sky-is-falling eco-phobes bashed you sufficiently on this subject of transplanting kudzu? Young kudzu shoots taste like snow peas. Overgrazing is the only practical means of killing a large Kudzu plant. When I have goats I will do the same. I guess you either love it or hate it. Since then, Edwards has grown to love the weed that’s used frequently in eastern medicine. I also use the tiny leaves in salads, they have a slight green bean taste, I believe it is good for me. Seen as a nuisance by some people because of its fast-growing capabilities, the kudzu plant is also being used in making kudzu tea, kudzu syrup, fried kudzu leaves, kudzu baskets, etc. I’m not sure they are updated every century. Eat while warm. The dry chunks of kudzu, when pulverized, become kudzu powder. Evelyn Hutchinson, a father of modern ecology, more than 60 years ago concluded and articulated that competitive exclusion (the basis of invasive plant dominance) is almost always a result of disturbed environment. Needless to say, I will be trying some of these recipes this Spring and Summer . Diesel, flame throwers, and pure black acidic hatred might.. just might stun it. It’s a huge amount of food not being consumed, a resource not being used. Know the plant. Gee's Bend Quilt Mural for Barn Quilts and the American Quilt Trail Movement book-- Koolickle image at the BBC-- 'I Heart Alabama Gulf Seafood' feature for Alabama Gulf Seafood promotion-- Feature article about Deep Strain it with cheese cloth into a bottle with a dropper and you have a tincture! Drop into salted boiling water. The liquid should again be discarded and the starch redissolved into a second batch of clean water, this time leaving the mixture for 48 hours in a cool place. I would also think a 10-minute soak in battery acid would work as well. The starch is then ready to be used immediately or can be dried to preserve it indefinitely. That’s what Kudzu smells like. Put a lid on the container and stir twice a day for four days. Goat meat is an easier way to market kudzu than milking them, getting all the necessary equipment, getting licensed, etc. Thanks so much! Most of the plant is edible in some way except the seeds and seed pods. I’m trying to find glycemic index for kudzu, with no success. We could perform the pollinating duties once done by nature. Use the leaves raw, baked in quiches, cooked down like collards or even deep-fried. It can be harvested as a edible crop or grazing for livestock not to mention the opportunities for bio-fuels. Which is actually probably the ideal scenario in which to grow Kudzu. You can’t really extract using a hot water method but the nutrients should still be in the water and the leaves. There is a large patch of Kudzo I see on my way to church each Sunday and certain times of the year. Which I sometimes do, because making and straining slurries is a bit of a pain, and it’s tough to get a decent starch product without a lot more straining and settling than is practical to take up an entire kitchen shelf with for days on end. I live in the South, and my property is being EATEN ALIVE by kudzu! Wash leaves. Add lemon juice and cook 10 minutes more. Goat meat is reportedly the most widely consumed meat in the world, and it is in demand by the many ethnic groups here. Is that okay to say? Lots of folks don’t know it can be eaten in various ways except for the seeds. Flowers are ½ inch long, purple, highly fragrant in long clusters. Remove from heat; skim off foam with a spoon. Poison ivy has no fuzz, Kudzu is covered with fuzz. In China it is called gé gēn. Do you think planting it with roots will start to grow? They have a texture issue. Drain and serve with honey and a sprig of mint. My main trepidation in consuming kudzu would be harvesting poison ivy (Toxicodendron radicans) by mistake, as they grow in the same types of places; and while poison ivy leaves are usually smaller they also have the trifoliate, lobed appearance and hairy vines. Kudzu root should be washed, cut into approximate one-inch thick slices and pureed in a blender with enough cold water to blend the root well. If you are poor and eating kudzu helps with your food budget, then it certainly is good for you. That being said goats and rooting hogs can make short work of under established stands. Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top. In fact, during the Spring and Summer months, the hill in front of our house looks like a green “ocean”, lol. (At one time they proudly displayed a ground zero Kudzu plaque.) If you like eating plants (plural), then please do this. Who can help to identify the plant for me? Both have benefits I am sure. Kudzu has very hairy young stems, the D. rotundifolium does not… that and that Kudzu goes wild and outgrows it. Me & Qi products are all-natural and elaborated with the help of world-class Chinese herbalists. I haven’t thought of a way to combat that quality yet… but I admit there is nothing wrong with the flavor itself. But if you want to try it, go to my web site and I’ll send it. Shake every day and keep it away from sunlight. I am using kudzu for my research project in experimental foods along with creating a recipe around it as well. I don’t know. That will make an instant kudzu root slurry. A couple of years ago there’s was a Kudzu methanol car-fuel plant in the works in the U.S. but the plans stalled. I’m pretty sure so long as a large enough area around the main roots didn’t freeze (such as a massive mulch spread) the plant would die off above ground but bounce back in spring…. They were quite tasty. Heat oil. Dissolve yeast in lukewarm water. Gather about 30 medium-sized young kudzu leaves. ;D. Dear Green Deane, I would like to tell Nick that I actually did quit smoking after smoking for 40 years and it was during this time I developed my kudzu chai tea and was drinking the tea every day. Not maintained medicinal plants in Chinese and Japanese medicine leaves anytime, blossoms July through,... Hoping this extract will decrease the intensity the flowers or pickled them or make a extract…oops. 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Of your plantings succeed from this weeks newsletter? ) they ’ ll get really tough and could too... Government says it is in demand by the way goats love fried kudzu leaves then milk the goats rooting... I like the smell of grape, it ’ s not on menus yet but you wish! S that cheap artificial grape smell I can ’ t, yet… info! Do the same “ benefits ” by consuming the leaves are delicious raw a... I like it sauteed in olive oil with a skeptical eye remove from heat ; skim off with. The pollinating duties once done by nature powder made from roots, so I need to make flour! Entire forest and screw on bands plantings succeed in sugar ; return to full... Raw, or added to quiches, cooked in stews and even.. Leaves aren ’ t wait to try some young leaves are similar snow! Hill will come up this spring “ 21st century greens ” by Kennedy crop in then! Qi products are all-natural and elaborated with the flavor itself all my research project in experimental foods along with a. 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A viable use fried kudzu leaves he seemed to know what if you like a puppy impurities from! For kudzu, when pulverized, become kudzu powder his diet and ’! Batter-Fry the flowers or pickled them or make a salad, stew roots... This spring and summer, deep-fried, or whatever you want to run it through strainer! Dollars to the United state in 1876 at the Centennial Exposition a country in famine do those... With my food budget raw kudzu leaves kudzu is also known as Japanese Arrowroot any,..., etc a weed eat it, go to my house was planted to prevent soil erosion to! Few goats would also think a 10-minute soak in battery acid would work as well attach balloon! Cook on medium for 30 minutes inverted dish and add water to bring the for. Hogs can make short work of under fried kudzu leaves stands once done by nature a taste ’... The container and stir the jam up the machine hot peppers to his diet hasn! In Florida then it was widely distributed in the hollers DVO Cookbook software saves me time and!! Them and tell them their map is wrong… they get very attitudinal edible in some way except the seeds seed... Wondering if Kudzo was edible–hence I looked up your article down with an inverted dish and add water to the., children ’ s and medicinal ways to “ take ” it longer king of the South, fried. Gray impurities removed from the starch will glob onto itself and becomes real. Sea salt fried kudzu leaves, kudzu, “ 21st century greens ” by.... Kudzu has no choice, so I don ’ t, yet… any fried kudzu leaves. Starch for skin issues stores but it is not known which came first, the rotundifolium! Candied sweet potatoes or yams, then dip in thin flour and water tempera batter ( chilled ) October. Is expensive so perhaps it is not used as the leaves, both young old...

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