I grew up in Georgia, where it was common to see groves of trees and even utility poles and old barns covered with kudzu ~ "the vine that ate the South." What few people know is that the plant is edible, and delicious.Originally brought to the US from Japan in 1876 to be used as forage food for livestock and to help reduce soil erosion, the plant took a real liking to the warm, humid Southeastern climate and got out of control. There are urban myths about how people have returned from vacations to find their homes and cars covered with kudzu. It does have pretty aggressive growth in the summer, with some reports of it growing a foot a day.
As with any foraged food, make sure the plant has not been sprayed with any chemicals and is not growing anywhere that toxic waste is dumped. Try to avoid plants grown too close to the roadways as they tend to contain too much dust and automotive exhaust. Since the vine patches are thick, wear boots and watch out for critters and insects. Also, kudzu looks very similar to poison ivy - be sure you know how to distinguish between the two plants!
Kudzu grows from Florida to New Jersey, and as far west as West Virginia and East Texas. However, a small patch of it has been found in Clackamas County, Oregon. No one is sure where it came from.
The leaves, vine tips, flowers, and roots are edible; the vines are not. The leaves can be used like spinach and eaten raw, chopped up and baked in quiches, cooked like collards, or deep fried. Young kudzu shoots are tender and taste similar to snow peas.
Kudzu also produces beautiful, purple-colored, grape-smelling blossoms that make delicious jelly, candy, and syrup. Some people have used these to make homemade wine. The large potato-like roots are full of protein, iron, fiber, and other nutrients. They are dried and then ground into a powder which is used to coat foods before frying or to thicken sauces.
Kudzu Blossom Jelly
Spoon over cream cheese, or melt and serve over waffles and ice cream. This blossom jelly is out-of-this-world!
4 cups Kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 package (1¾ -ounce) powered pectin
5 cups sugar
Wash Kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Don't be alarmed that the blossom liquid is gray. It will turn a deep purple color after you add the lemon juice. Pour blossoms and liquid through a colander into a Dutch oven, discarding blossoms. Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a spoon. Quickly pour jelly into hot, sterilized jars, filling to ¼ inch from top. Wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling water bath 5 minutes. Cool on wire racks.
Yield: 6 half pints
Asheville's Finest Foods
Kudzu Quiche
1 cup heavy cream
3 eggs, beaten
1 cup chopped, young, tender Kudzu leaves and stems
½ teaspoon salt
Ground pepper to taste
1 cup grated mozzarella cheese
1 cup sautéed mushrooms
1 nine-inch unbaked pie shell
Preheat oven to 350 degrees.In a small sauté pan, melt 2 tablespoons butter and sauté mushrooms. In a large bowl, mix cream, eggs, kudzu, salt, pepper, cheese and mushrooms. Place in pie shell. Bake for 35 to 45 minutes until center is set.
Serves 6
