Kudzu blooms the end of July through September. It has attractive bunches of delicate purple flowers with a fragrance reminiscent of grapes which may be used to make jelly. To cook with kudzu, choose only the smallest, most tender leaves. Large leaves are too tough. Even the small leaves have plenty of body. 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 from the South Carolina home page in response to a forum discussion.