So far, scientific support for the benefits of kudzu is limited. Simmer 1 cup of finely chopped Kudzu leaves in a quart of water for 30 minutes. Honey. Kudzu originates in East Asia. “I’ve never cooked with or used kudzu, because none of the farmers I source from have ever had it on their lists,” said Jarrett Stieber, an Atlanta chef with a reputation for using local, seasonal ingredients. The term kudzu is a popular term used to describe a group of closely related species under the genus Pueraria that are very similar morphologically, namely Pueraria montana, P. lobata, P. edulis, P. phaseoloides and P. thomsoni. Maybe blue is from sourwood and purple is from kudzu? But most of the beekeepers who discover blue honey in their hives will not part with it because it is so rare, and I am told, quite tasty. It is non-discriminatory, encompassing both honey bees and wild bees. I have not extracted yet but am anxious to see if the capped cells are similar and what the whole batch will be like. Rusty, I live in NC and I harvested “purple” honey both in 2017 and 2018. Regardless of a willingness to try, is eating kudzu even possible? The reason for using it is to create a gel-like consistency. Oil. When I tasted it, it had a definite blueberry taste. (For those who don't know, kudzu in high in protein and calcium, very similar to alfalfa.) If you would like me to post a photo, you can email it to me here: rusty@honeybeesuite.com. So go for it. Use the leaves raw, baked in quiches, cooked down like collards or even deep-fried. My main intention is to grow it for food. I have not pulled my supers yet and we have had quite a bit of rain this spring so it will be interesting to see what the bees will be sharing with me this year! Thanks to my mom's mayhaw-gathering and jelly-making efforts, we're flush with mayhaw spreads all year long. There’s a standard recipe floating around the internet that I used, sorta. Can it hurt bovine because of its high protein? They certainly will try, although you can’t really call it “honey” because honey is assumed to be made from nectar. Shirk the social norm and eat a guinea pig. Many people claim that bees eating the fruit of blueberries, blackberries, or elderberries causes the color. Add in some ginger, garlic cloves, tamari, bok choy, and kudzu powder or leaves to taste. Hi, Rusty: I am a retired instructor who always wanted to be a beekeeper. Cook the root - it contains about 10% starch which can be extracted and used as a coating in deep fried foods, or for thickening soups etc. The non-native European Honey Bee is the state insect of: Not one native bee is a state insect. Unfortunately, the jars all got handed out before I could taste for myself. The fertilized egg is cooked in boiling water for about 20 to 30 minutes, and you eat it while it's still warm. No it is not hard but it is an ongoing learning process. Look it up now! One reason for this is that virtually no honey is totally from one source. We are debating selling it but don’t know where to start price-wise and besides I’m a bit of a pooh bear. We will need to wait and see if I even get any this year. Kudzu Tea. Thank you. My husband said it had an anise finish to it. All rights reserved Honey Bee Suite © 2009-2020 by Rusty Burlew. Me, being a dumbasp that day forgot to bring my purple. In addition to kudzu starch’s use as a cooking thickener, Liang noted that dehydrated kudzu root is commonly used in Chinese medicine to relieve hangovers, upset stomachs, headaches and flu symptoms. By the 3rd week of December the Irish had all died out. It is perennial. Young kudzu shoots are tender and taste similar to snow peas. “We are making powders, oils, papers, jams and more while trying to figure out the sweet spot between flavor and color,” said Marcus, who’s also playing around with okra-esque kudzu “slime” in his kitchen. In truth, it seems that purple honey only appears in the southeastern states, that it appears mostly in dry years, that it accumulates in only some hives, and that the amount produced is usually limited to a few frames or a partial box. We are past due for a frost. Furthermore, kudzu seems not to be a favorite of honey bees. Back in August, Aubrey from central North Carolina asked if I had any experience with purple honey. Kudzu (Pueraria montana) is a semi-woody, trailing or climbing, perennial invasive vine native to China, Japan, and the Indian subcontinent. In the meantime, I place my bets on the kudzu and I eagerly await my first taste of southern purple honey. It made its way to the Southeast within a decade. Kudzu bugs range from a moldy green to tannish color and have 6 visible legs with a pair of antennae. Kudzu plant also has a spicy property, which carries a dispersing action, pushing toxins out of the body. Many of these people sounded fearful more than anything. Shirk the social norm and eat a guinea pig. We think chickweed tastes almost exactly like corn silk, the wispy threadlike styles that stick out from the top of an ear of corn. Kudzu leaves are edible and can be cooked like other vegetables. Make sure you don't confuse gelatin with Jell-O, the flavored gelatin snack food. Some have wondered if their bees were sick, if their honey had gone bad, if the bees had gotten into garbage, etc. I’m told that most of the beekeepers who actually harvest it, keep it for friends and family. I was worried that it was either without a queen or was suffering from a disease/parasite. So go for it. Kudzu has several uses outside of the medicinal realm. 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