Oxford Stroud, author of the novel, Marbles, taught English Composition at Auburn University in Auburn, Alabama for many years. He served his kudzu tea at class parties.
* Leaves for Use...
* Best Time to Harvest: Pick tender kudzu leaves in spring and early summer. Young leaves at the end of the vines may be collected at any time. Make sure you are not using leaves that have been sprayed with herbicide!
* Important Note: Make darn sure you've picked kudzu. It has a three leaf arrangement, but so does poison ivy and poison oak! If you are from the South and don't know what kudzu is, you are probably already dead, but don't make it any worse!
* Original Kudzu Tea -- Add salt. Tastes like potliquor (the liquid vegetables have been cooked in).
* Honzu Tea -- Add honey to taste. (You may also sweeten with sugar.)
This is great with a little mint!
* Blackzu Tea -- Add Blackstrap Molasses. (Healthy, but horrible!)
* House dry leaves for two to three weeks. Don't bake them in the oven to dry!
* Bring leaves to a light boil for 30 - 45 minutes. You can crumble the leaves and put them in a clean white sock for steeping, or just strain them from the tea after simmering.
* That's it... Enjoy!
Any seeds from pine cones. Wild grass seeds (any grass. Our grains like wheat and buckwheat are also grasses) can be ground into flour, although most of them are tiny. Amaranth and dock both send up seed stalks with thousands of seeds, and the whole seed can be ground into flour, although some winnow them to get rid of the chaff. Amaranth can also be popped like pop corn.Are there any wild seeds out there that can be eaten as food?