You can also make tea from the flowers. Just steep and enjoy![2] X Research source
Remove the saucepan from heat and pour the mixture into 6 sterilized ½ pint jelly jars, leaving 1⁄4 inch (0. 64 cm) of headspace. Seal the jars and submerge them in boiling water for 5 minutes. Carefully remove the jars and allow them to cool before storing.
Place the mixture in a saucepan over medium heat until it simmers to speed up the thickening process. Kudzu powder has a very mild taste and pairs well with flavorful spices or foods, such as garlic.
Top the pudding with baked, chopped pistachios.
If you choose to harvest wild kudzu, make sure that the area has not been sprayed with pesticides. Kudzu can sometimes be confused with poison ivy. Kudzu stems are hairy while poison ivy stems are not, which is a great way to differentiate the two. Also, kudzu vines climb by twining, and poison ivy doesn’t.
Lay the pieces out to dry on a towel when you are finished. If you are cleaning the roots and tubers, use a scrub brush to remove any caked-on dirt.
To make kudzu starch, mash the peeled roots until they form a grey paste. Use a screen to rinse and filter the paste with water several times until the color begins to lighten to white. Then, set the paste out to dry in a room-temperature, dark space for up to 2 months. Finally, grind the paste into powder. [21] X Research source
Put the seeds and pods in the trash, not your compost, or kudzu could take over your yard and garden. [23] X Research source
