Curious about cooking with kudzu? Try these 7 recipes

Sweet Kuzu (Kudzu) Ginger Lemonade

1 tsp. organic kudzu

2 tsp. cold spring or filtered water

1 cup filtered water

1-2 tbsp. organic rice syrup (or honey)

1 tsp. grated fresh ginger

1 tbsp. fresh squeezed lemon juice

Dilute the kudzu with 2 tsp. of cold spring or filtered water. Combine with rest of water and bring to a gentle boil. Stir constantly to prevent lumping. When kudzu thickens and becomes translucent, add sweetener, ginger and lemon juice and stir in well. Drink warm. For alcoholic version, add one shot of Hendrick's gin.

--From chef Mihoko Obunai

Credit: Alan Marler

Credit: Alan Marler

Kudzu "Quiche"

12 servings

Hands on: 20 minutes

Total time: 1 hour

While kudzu is usually considered a dreaded, invasive vine, it's also edible. The vines are heavily treated with chemicals for weed control, so it's important to pick only those that you are certain have not been sprayed.

2 packed cups fresh, young kudzu leaves (leaves should be 2 to 3 inches wide)

4 eggs

1 cup baking mix (such as Bisquick)

1 cup grated Parmesan cheese

1/2 teaspoon dried marjoram

Dash salt and freshly ground black pepper

1 clove garlic, chopped

1/2 cup peanut or canola oil

1/2 to 3/4 cup milk

1/2 cup chopped onion

1/2 cup chopped green bell pepper

Preheat oven to 350 degrees. Spray two 9-inch pie plates with cooking spray.

Place the kudzu leaves in a large saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute.

Drain the leaves, and use paper towels to pat them dry. Set aside.

Wet the inside of a blender with water, then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt, pepper and garlic. Blend for several seconds. Add oil and milk, and blend until mixed through.

Add the onion, green pepper and kudzu leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visible.

Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.

--- Recipe from Edith Edwards of Rutherfordton, N.C.

Kudzu Chicken

Makes 4 servings

Preparation time: 10 minutes

Cooking time: 10-20 minutes

2 pounds boneless, skinless chicken breasts, cut into small nuggets

1/2 cup kudzu starch

1 egg, beaten

Oil for frying

Dip chicken pieces in kudzu starch, egg, then starch again. Pour 1/4 inch of oil in a heavy pan set over medium heat. When oil is hot, fry chicken immediately, turning frequently, until golden. (Don't let chicken sit in the starch too long before cooking or it will turn doughy.) Season with salt and pepper and serve with hot kudzu jelly (see availability list).

Per serving: 448 calories, 20 grams fat, 180 milligrams cholesterol, 128 milligrams sodium.

Thick Lemonade

Makes 2 servings

Preparation time: 5 minutes

Cooking time: 2-3 minutes

1 cup water

1 1/2 teaspoons kudzu starch dissolved in 1/4 cup cold water

4 teaspoons honey

4 teaspoons lemon juice

Bring water to a boil in small saucepan; add kudzu starch and honey. Simmer, stirring constantly, for 1 to 2 minutes or until kudzu is transparent and thickened. Allow to cool; cover and refrigerate. Stir in lemon juice and sliced lemons; pour over ice. For thinner version, add cold water. To relieve colds and congestion, serve hot.

Per serving: 53 calories, no fat, no cholesterol, less than 1 milligram sodium.

Credit: mariastone / Pixabay.com

Credit: mariastone / Pixabay.com

Corny Kudzu Soup

Makes 4 servings

Preparation time: 15 minutes

Cooking time: 25 minutes

1 tablespoon oil or butter

1 small onion, minced

2 cloves garlic, minced

1 1/2 cups fresh corn kernels (3 ears)

1 cup tender kudzu leaves, steamed and cut into strips

2 cups chicken or vegetable stock

1/2 teaspoon salt

4 teaspoons kudzu starch dissolved in 1/4 cup water

Fresh parsley or dill

1 1/2 tablespoons natural soy sauce (shoyu)

6 to 12 drops red pepper sauce

Heat large saucepan or pot; coat with oil or butter. Add onion and garlic; saut

e for 5 minutes. Add corn, kudzu leaves, stock and salt. Bring to boil, and simmer over low heat, stirring occasionally, for 15 minutes or until corn is tender. Add kudzu starch, parsley or dill, soy and pepper sauce. Simmer for 1 minute or until thickened. Best if refrigerated 6 to 8 hours for flavors to blend. Serve hot or cold.

Per serving: 133 calories, 4 grams fat, no cholesterol, 702 milligrams sodium.

Kudzu-Broccoli Casserole

Makes 6 servings

1 10 3/4-ounce can cream of broccoli soup (cream of celery soup may be substituted)

4 ounces grated Cheddar cheese

2 cups broccoli flowerets

1 cup chopped kudzu

1 2.8-ounce can of onion rings

1 cup diced meat such as ham (optional)

Preheat oven to 350 degrees. Warm soup and cheese together. Layer half the broccoli, half the kudzu and half the onions rings in a buttered 1 1/2-quart casserole dish. Add diced meat if desired. Pour half of cheese soup over this. Add another layer of broccoli and kudzu. Pour remaining cheese sauce over this. Sprinkle remaining onion rings on top. Bake in preheated oven for 30-40 minutes. - Sharon Downing

Seafood Kudzu Casserole

Makes 6 servings

1 cup uncooked rice, cooked according to package directions

Kudzu (complete leaves) to cover an 8-by-11-inch dish

1 pound fresh large shrimp

1/2 pound crabmeat

3 hard-boiled eggs

2 cups sharp Cheddar cheese

2 10 3/4-ounce cans cream of shrimp soup

3 tablespoons sherry (regular, not cooking variety)

1 cup buttered bread crumbs

Spread cooked rice in bottom of 8-by-11-inch casserole. After parboiling kudzu leaves, put them over the rice. Peel and devein shrimp and layer over kudzu. Add layer of crabmeat. Slice eggs and put layer on top of seafood. On stove, combine Cheddar and cream of shrimp soup. Stir until cheese is completely melted. Add sherry and stir well. Pour sauce over entire casserole. Bake in 350-degree oven until bubbly (15-20 minutes). Take out and put bread crumbs atop casserole. Brown under broiler for no more than 3 minutes. - Jim Riley

Kudzu Cocktail

Makes 1 serving

3/4 ounce vodka

3/4 ounce Midori (melon) liqueur

Club soda

Mix vodka and melon liqueur. Pour over ice. Fill rest of glass with club soda. Submerge crushed kudzu and kudzu stems partially into the drink. - Rikk Jones, Sky Valley

- Frances Cawthon

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