Kudzu began in eastern Asia and was transplanted into the American South during the 20th century. The vine was at first expected to take root to battle erosion and was planted with abandon. But kudzu soon grew out of control, covering thousands of miles and killing everything in its path. This vine is edible and is a free and abundant food source.
Instructions
1. Use only the smallest leaves you can find from the vine. Avoid the larger leaves which are often tough and difficult to cook with and to chew.
2. Cook quiche using small, tender leaves of kudzu instead of spinach. Use the raw leaves just as you would with spinach leaves.
3. Fry kudzu leaves in a deep fryer. Coat the leaves in a flour or cornmeal mixture before frying for a crispier taste. Use olive oil in the fryer for a more heart-healthy meal.
4. Marinate kudzu leaves in Italian dressing or in a homemade dressing of vinegar and olive oil. Use the marinated leaves to garnish dishes. Serve them on sandwiches or on top of cheese.
5. Dry by wrapping them in paper towels and putting them in the microwave. Cook them for 30 seconds, then turn them over and cook them for another 30 seconds. Repeat these steps a few times until the leaves are dry but not burnt. Crumble the dried leaves and use them in baking mixes, such as bread mixes. Use them in pasta recipes by mixing them with sauces.
6. Freeze your dried leaves for later use.
Tags: kudzu leaves, dried leaves, leaves kudzu, spinach leaves