Once I saw a local Knoxville tv show where an old-timer was interviewed. He told the different ways they ate kudzu. I wish I had paid more attention.
“Once I saw a local Knoxville tv show where an old-timer was interviewed. He told the different ways they ate kudzu. I wish I had paid more attention.”
Kudzu is a favorite ingredient in Japan. Used as a thickener like corn starch. It is considered medicinal. Prolly eaten in other ways too. I’ll bet the young tender foliage is edible.
I sauteed new leaves this summer. They were still pretty tough. Was wondering if kudzu could be pickled like grape leaves.
https://www.walterreeves.com/how-to/kudzu-recipes/
https://cookpad.com/us/search/kudzu
“Leaves grow directly from the stem. You again need a shear to cut the leaf stalks from the main stem. The tasty and nutritious leaves are the smaller, young-looking, and bright green ones.”
You say the leave were tough? Pound them first before cooking. Preferably, with the bottom of a glass jar or beer bottle against wood. Or >>> liquify them in a blender with some scant water. Then simmer. I have not done either. But I have seen how Kudzu can run crazy wild in The South.
Those green leaves must be very nutritious.
You will see Kudzu powder at Amazon etc. to be used as a thickener. This comes from the Kudzu root.