Kudzu Blossom Jelly

Ingredients: kudzu blossoms, pure cane sugar, water, pectin, lemon juice

Seasonal Item July and August.

The Story of Kudzu

The leaves, vine tips, flowers, and roots are edible; the vines are not.  The leaves can be used like spinach and eaten raw, chopped up and baked in quiches, cooked like collards, or deep fried.  Young kudzu shoots are tender and taste similar to snow peas.  The flowers can be boiled and made into jelly.

Kudzu has been used by Chinese and Asian cultures for thousands of years for immune and liver conditions resulting in symptoms of “excess heat”, tinnitus and vertigo. It has also historically been used to treat migraines and headaches and for the treatment of diarrhea. Other conditions indicated to use Kudzu are: cardiovascular conditions such as high blood pressure, angina and arrhythmia (irregular heart beat); common upper respiratory infections such as the common cold, flu, swine flu and sinus infections; to lower blood sugar in Diabetes; and to reduce menopausal symptoms.