Moreover, this plant is useful in a plethora of ways, not just as a staple food source. The edible parts of the plant include the young leaves, flowers, roots, and young vine tips. The vine tips and leaves are best when cooked, the flowers can be eaten raw or steeped into a tea, and the roots can be scraped for starch, which can be used not only as a thickener for sauces, but as a substitute for corn starch. The flowers, which have an aroma similar to grapes, can be used to make a jelly with a similar taste. In times of drought, nearby bee colonies may forage kudzu nectar, making a low-viscosity purplish-red honey that tastes of grape jelly or bubblegum. Kudzu is high in vitamins, antioxidants, protein, and calories. Furthermore, kudzu vines are thin and strong enough to be woven into fine, quality basketry. The fiber of kudzu, known as ko-hemp, has traditionally been used to make paper and clothing. Also of interest, in the Southern United States, kudzu is used to make lotions, soaps, and compost.
Not only should you never transplant kudzu, but you should be very careful when transporting it as to not drop any seeds, which can easily turn into a thicket. Unbeknownst to most farmers, kudzu has historically not only been used for the control of erosion, but it also enhances the soil with nitrogen, as it is a member of the pea family. The roots also dig deep into the soil and similarly to purslane, these deep roots bring important nutrients to the topsoil. Also unknown, kudzu can be used as an excellent forage plant for livestock, as it is highly nutritious and quite palatable, containing fifteen to eighteen percent crude protein content. Despite its fast growth, forage yields for this plant are somewhat low, only yielding two to four tons of dry matter per acre annually.
Last but not least, kudzu is also valuable for its medicinal qualities. Kudzu contains extremely useful isoflavones, which are almost exclusive to plants in the pea family, such as puerarin, daidzein (an anti-inflammatory and antimicrobial agent), and daidzin. These substances have also shown promise in treating migraines, cluster headaches, allergies, and diarrhea. In traditional Chinese medicine, kudzu is one of the “50 Fundamental Herbs,” and is used in the treatment of vertigo and tinnitus. Furthermore, as a traditional folk remedy, kudzu can be used to treat alcoholism and hangover. The root helps prevent excess consumption and the kudzu flowers could supposedly detoxify the liver and alleviate symptoms. Kudzu also shows potential for treating Alzheimer’s disease according to recent studies. So give this weed a chance!
So remember, try and eat one wild food every day, just add it to something you are already eating! If you have ideas for wild food articles or have any questions or comments, please email [email protected].