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KUDZU
The roots are dried and pulverized into kudzu powder. This kudzu powder is used in cooking to thicken soups and sauces, dredge foods for deep frying, etc. The leaves and stems can be used as in salads.
Kudzu is high in fiber and protein and is a good source of vitamin A and D.
Young tender kudzu leaves can be cooked like any other greens (i.e. turnip greens, collards, etc). The dried, ground root is used in Asian (especially Japanese) cooking to thicken sauces, and like flour to coat foods to be deep fried.
COOKING TIPS
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