I live in GA and the stuff grows everywhere! You can't kill it and it chokes out everything around it. A friend said she'd heard of kudzu jelly. I'm curious.
Anybody got any recipes calling for kudzu(sp?)?
according to Wikepedia:
The non-woody parts of the plant are edible. The young leaves can be used for salad or cooked as a leaf vegetable; the flowers battered and fried (like squash flowers); and the starchy tuberous roots can be prepared as any root vegetable.
Reply:Culinary
The starchy roots are ground into a fine powder and used for varieties of Wagashi and herbal medicines. When added to water and heated, kudzu powder becomes clear and adds stickiness to the food. The name Kudzu appeared first in Kojiki and Nihonshoki as a type of vine or Kazura (葛 or 蔓) used commonly by the people who lived in Kudzu (国栖), area around present-day Yoshino, Nara prefecture. It is unclear whether the name was taken from the people or the name of the plant was applied to the people. Kudzu has been in use for over 1300 years and it is speculated that it goes back even further. In the Nara and Heian era, records had been found that they were collected and sent as a part of tax. Even today, "Yoshino Kudzu" has the best image of kudzu powder yet. Kagoshima prefecture is the largest producer of kudzu products.
sry best i could find.
Reply:cant help you on jelly part-best thing to do with it is feed to the cows they will eat it-they eat the cow-lol-keep the peace old hippie here
Reply:When we visited down that way last year I bought some kudzu jelly but don't know the recipe.
Found this on cooks.com
DEEP - FRIED KUDZU LEAVES
Use light green leaves, 2-inch size. Rinse and dry kudzu leaves. Dip in thin flour and water tempera batter (chilled). Fry in hot oil (375 degrees) quickly on both sides until brown. Drain on paper toweling. Eat while warm. Enjoy.
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