Prep 5 mins
Cook 30 mins
Kudzu blooms the end of July through September. It has attractive bunches of delicate purple flowers with a fragrance reminiscent of grapes. Choose only the smallest, most tender leaves. Fresh and tender, the leaves have a flavor similar to that of a green bean as it belongs to the legume family. Make sure picking area has not been sprayed with chemicals to kill the kudzu. Posted in response to a forum discussion.
- Simmer 1 cup of finely chopped kudzu leaves in a quart of water for 30 minutes.
- Strain and serve with honey to taste and a sprig of mint.