http://www.foodrepublic.com/2012/01/26/why-are-so-many-people-eating-weeds
The article I’ve posted above is from Foodrepublic.com, a place I look to for food news, trends, and recipes. It discusses the wildly popular trend of using greens from your own backyard! Things like Dandelion Greens, Fiddelheads (or the curly top part of ferns), and Sweet Potato Vines are being used as fresh ingredients.
While using Fiddelheads and Sweet Potato Vines is news to me, I’ve used Dandelion Greens in salads ever since my mother did it. She would use Dandelion Greens and Nasturtiums in salads quite often because their were grown in are backyard and always available during the appropriate season. The Dandelion Greens had a slightly bitter flavor and the Nasturtiums provided a little spicy kick. Who knew flowers could be spicy, eh? I was taught to use herbs, flowers, and more in food at a young age and that is partly why I love gardening.
Speaking of gardening, down South there is a pest every gardener hates called Kudzu. It looks like a pretty vine, but it can take over a tree in a heartbeat. Imagine what it would do to your garden!?! A Greenwood, MS restaurant called “The Crystal Grill” has found a way to satisfy both gardeners and foodies by frying Kudzu! Kudzu is typically tough and fiberous, but after being fried, it is crisp and easy to eat. I first discovered this gem last summer when travelling with my mother on business. My grandfather was a truck driver and used to stop at this particular grill. He always talked about the good ol’ Southern comfort food you could find there: catfish, greens, mashed potatoes and gravy, and pie. I bet he’d roll over in his grave if he had seen Fried Kudzu!
If you’d like to try frying Kudzu, here’s how.
Deep Fried Kudzu
Ingredients:
- Kudzu, light green leaves about 2 inches in diameter
- 1 cup AP flour
- 1 Tbsp Greek Seasoning
- TT water, enough to thin the batter
- 1-2 cups Vegetable Oil, depending on the size of your frying pan
In a cast iron skillet (Yes, I’m pulling out my chicken frying pan. haha!), heat the oil on Medium to Medium High. Rinse the Kudzu leaves and dry them with a paper towel. Then, dip individual leaves into the chilled batter. Fry quickly on both sides until brown. Drain on a plate with a paper towel and serve immediately.
