Text 23068, 74 rader
Skriven 2007-11-19 18:21:00 av Sean Dennis
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Dulles Thought 431 71117
================================
-=> CAROL SHENKENBERGER wrote to GLEN JAMIESON <=-

 CS> Fast growing is right.  Extremely hardy and there are entire acres of
 CS> hardwood forrest now dead under canopies of the stuff.  It's almost
 CS> impossible to kill without killing everything else.

The /only/ way I've ever been able to kill kudzu-and it's VERY slow-is
to cut the end of one of the stems and stick it in a sealed container
of Roundup.  As the plant draws the herbicide in, it slowly goes into
the "heart" of the plant, killing it, but that can take several weeks.
Even that may or may not kill the kudzu...burning the ground to
sterilize it doesn't get rid of it completely either (I've tried it
here).

I was told by a native to just make salad out of it (young leaves
taste like spinach I'm told)...or jelly as below.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kudzu Blossom Jelly
 Categories: Fruits, Jams, Southern, Game
      Yield: 6 Half-pints

      4 c  Kudzu blossoms
      4 c  ;Boiling water
      1 tb Lemon juice
  1 3/4 oz Package powdered pectin
      5 c  Sugar

  Wash kudzu blossoms with cold water and place in a large bowl. Pour 4
  cups boiling water over blossoms; cover and chill at least 8 hours.

  Pour blossoms and liquid through a colander into a Dutch oven,
  discarding blossoms.  Add lemon juice and pectin; bring to a full
  rolling boil over high heat, stirring constantly. Stir in sugar;
  return to a full rolling boil and boil 1 minute, stirring constantly.
  Remove from heat; skim off foam with a metal spoon.

  Quickly pour jelly into hot, sterilized jars, filling to 1/4" from
  top. Wipe jar rims. Cover at once with metal lids and screw on bands.
  Process in a boiling water bath for 5 minutes. Cool on wire racks.

  Note: Blossom liquid is gray until lemon juice is added.

  Spoon over cream cheese, or melt and serve over waffles and ice cream.

  The editors write: "This time of year in the South, kudzu jokes and
  festivals spring up as quickly as the vine. However, the persistent
  plant that devours trees and cover fields is spreading in another
  direction. Kudzu is creeping into the kitchen.

  "The roots, flowers and young leaves are edible.  Try the tender
  leaves in recipes that call for spinach. Fragrant blossoms, the
  vine's hidden treasure, make a terrific jelly. Use kudzu root powder
  as a cornstarch replacement and [as] a coating for frying.  And
  deep-fried leaves are much like potato chips.

  "The leaves and flowers are yours for the price of an afternoon walk.
  Harvest in areas where no spraying has been done to control growth.
  Kudzu root powder, also called kuzu, and capsules are sold at health
  food stores."

  From _Southern Living 1995 Annual Recipes_. Birmingham, AL: Oxmoor
  House, Inc., 1995.  ISBN 0-8487-1453-9. July section, pg. 198.
  Electronic format by Cathy Harned.

MMMMM

Later,
Sean
 

--- EzyQwk V2.15g0 01FA026A
 * Origin: Sean's Hole In The Wall (1:261/38.200)