The Book of Kudzu: A Culinary & Healing Guide by William Shurtleff and Akiko Aoyagi

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  • ISBN 10 0895292874
  • ISBN 13 9780895292872
  • Published Jan 01 1985
  • Format Paperback
  • Page Count 102
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

The incredibly prolific kudzu vine is legendary in today's South because it does more than grow - it overgrows! More abundant below the Mason-Dixon line than in any other part of the world, kudzu is an "institution," the butt of regional humor, the subject of poem and song - and the lament of agricultural experts who can't seem to stop it, nor know what to do with it.

Is this Oriental import more bane than blessing? "NO," say the authors, who explain that Americans have yet to tap kudzu's greatest potential: the powdery extract derived from the plant's roots. This powder, used for centuries in Japanese haute cuisine, is the world's finest cooking starch. What's more, it is a powerful natural healing agent more versatile than ginseng, and has been used for millennia in China and Japan to cure a wide range of common ailments. A growing number of Americans use kudzu powder - found in natural food stores labeled kuzu - all of which is imported from Japan. Isn't it time, ask the authors, to put our domestic supply to work?

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