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Apr 4, 2007 11:55 AM


I happened upon this here wonderful sight while surfing the web for kudzu recipes. I just recently found out that every part of "The Vine That Ate The South" is edible and, according to some, have medicinal properties.
That having been said--Does anyone have any recipes for kudzu?? I'm dying to try it.

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  1. I understand that the young leaves can be used in a salad, or steamed like spinach but I have never been that hungry!
    IMHO - desert island + kudzu = the need for kudzu recipes.
    I am a child of the green vine and the red clay....... what more can I say?

    1. Since the stuff originally came from Japan it shouldn't surprise you too much that it's used as a food there. In fact, it's actually the foundation ingredient of a very popular sweet in Japan - kuzu mochi. Made from kuzu (kudzu) flour.

      1. I understand one can make jelly from it. A friend planted the idea of kudzu blossom mead in my head a while back, and I put it in my lengthy queue of beer/mead/wine to make.

        1. I love Kudzu! Powdered kudzu root starch is a great substitute for arrowroot or cornstarch as a thickening agent. It's used wisely in macrobiotic recipes, from everything to thickening sauces to making desserts. You might want to browse a macro website or cookbook and see if you can get inspiration there! Aveline Kushi's book comes to mind. Good luck!