Kudzu
Pueraria lobata — Fabaceae
Italiano: Kudzu — Kudzu
Description
Kudzu (Pueraria lobata) belongs to the Fabaceae family and is native to NAmerica. It thrives in Roadsides, Abandoned fields, Forest edges environments across regions including Southeast USA, All warm USA. Botanically, Kudzu is roots starch flour. Young shoots like peas. Flowers edible jelly.. It is also known locally as Kudzu. The edible parts include Roots, Shoots, Flowers. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June and May. Nutritionally, Kudzu stands out for its Magnesium (60.0mg, 14% DV), Zinc (1.5mg, 14% DV) and Vitamin E (2.0mg, 13% DV). It also provides 13.0g protein and 10.0g dietary fiber per 100g serving. In the kitchen, Kudzu offers a Starchy mild flavor profile. Root starch shoots stir-fry flowers. Common culinary applications include flour, stir-fry, jelly. Popular preparations include Kudzu starch, Kudzu stir-fry, Kudzu flower jelly, Sauteed greens with garlic. For storage, flour years. Safety note: No toxicity. Antinutrient content is high starch. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Kudzu starch
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: flour, stir-fry, jelly Storage: Flour years
Recipes
- Kudzu starch
- Kudzu stir-fry
- Kudzu flower jelly
- Sauteed greens with garlic
- Wild green pesto
- Leafy green soup
- Wild Kudzu salad
- Foraged Kudzu pesto
