Posted on 05/22/2008 7:53:08 AM PDT by djf
Kudzu is delicious, nutritious, and very high in fiber. It can be used as a substitute for spinach, but steam the leaves first.
Sorry, I only eat $175 hamburgers. Because I make a lot of money and I’m proud of myself, so I only deserve the best.
http://www.freerepublic.com/focus/f-chat/2018964/posts
It doesn't say anything about medicinal use or as an edible plant.
Polkweed is best when very young. The stalks are very tender when less than 12” HIGH. The finger size stalks are cut and then sauteed in butter, not over cooked and is very good.
The plant can grow to 5 or 6 feet high but I don’t think it is any good after it gets big.
...but can you turn it into ethanol??
No- It is Kudzu, the plant that is eating its way through the southeast. Click on the picture for Kudzu recipes!
........My father always said that a weed was just an unwanted plant......
My version of that statement is “A weed is a negative state of mind”
.........but can you turn it into ethanol??..
I do 8th grade science projects routinely. My project this year is making ethanol from Kudzu. I’m waiting for it to grow well and produce lots of biomass.
I expect in 2 weeks or so it will be ok.
I have the fermenting tank and am making the CO2 escape valve. CO2 is a bothersome by product of ethanol fermentation.
I’m in the market for a good grant writer. Any volunteers?
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I have heard that stinging nettles are also very good, though I have never tried them. Supposedly they taste like asparagus.
Wish I could help - I believe in kudzu :-).
It’s just getting started around here, after the unusually cold spring. By late June, there should be plenty of leaves for cooking.
**Thought this would work for the gardening ping list.**
girlangler picked up on this thread. Interesting—very interesting!
As far as I’m concerned, all plants are weeds because a “weed” is just a plant that’s growing where it’s not wanted!
Salads are about done here for the summer—it’s getting too hot and everything is bolting. :( Plant more in the fall.
we used to drive back country iowa rodes with my dads and he could spot it from the drivers seat.it always amazed me, but he had lots of practice from when he was a kid.also picked many sacks of dandlion greens, they’re much like spinach.
also, cattail roots provide a nice mild onion flavor
We used to make dandelion wine out of the flowers, too.
There was an excellent thread about poke salad a few years ago, with some recipes, and I wish that I could find it.
Recently I finally figured out why there always seems to be poke salad growing on old burn piles, debris piles, etc., and it is because birds are prone to sitting on these piles and apparently they also eat poke salad berries. (Everybody but me probably knew that)
Anyhoo, I have some poke salad growing in my goat pasture and I have been tempted to try some -- but what is holding me back is that the goats don't eat it. They will munch on just about anything they can reach, but they haven't touched the poke salad. Hmmmm ...
Deep-fried dandelion flowers are also very tasty.
Oh my gosh, I grew up with that commercial! What was Euell hucking again? Grape Nuts?
An article from New Scientist. They grow a whole bunch across the river from me in Vineland New Jersey.
I planted eight young mayhaw trees two weeks ago and they are looking really good. You're definitely correct about it being very good jelly too!
Another good thing about them, my cousin says they make excellent wine. I never had any since Grandma was not allowed to make it at our house.
In farm country look along field fences on ditch side.
Where I used to find
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