The truth about America's most invasive plant

Ingredients

• 5 lb Kudzu Roots (fresh, foraged from dormant crowns; wash thoroughly before use)
• 10 L Water (cold tap water for cleaning, blending, and rinsing)

Instructions

1. Identify Kudzu Vines

   Look for tangled, twining vines with fine fuzzy hairs on young growth, gray‑brown mature stems, raised lenticels, and large leaf scars. Avoid vines with yellow‑orange fuzzy buds and upright growth, which indicate poison ivy.

   Time: PT15M

2. Locate Crown Roots

   Follow a thicker vine back to its branching point; the angle of the branch points toward the crown. Look for small undulating bumps in the soil – these are crown locations.

   Time: PT20M

3. Dig Up Roots

   Using the pickaxe, loosen soil around the crown, then switch to the trenching shovel to dig a few inches back and lift the root system. Keep the root as intact as possible; avoid breaking the outer skin.

   Time: PT45M

4. Initial Cleaning

   Place roots in a bucket filled with water, let sit 1 minute to loosen soil, then hand‑rub to remove bulk dirt. Rinse under a hose, shaking off excess water.

   Time: PT15M

5. Cut & Optional Peel

   Trim the ends of each root, then cut lengthwise into halves or quarters to create smaller pieces. If using a less powerful blender, peel the outer bark with a vegetable brush.

   Time: PT15M

6. Blend with Water

   Load about one‑third of the cut roots into the blender, add enough water to fill the jar halfway, and blend on high (level 7/10) for 30 seconds until a slurry forms.

   Time: PT5M

7. First Filtration

   Place a clean cloth towel over a large mixing bowl, pour the blended slurry through, and squeeze to extract liquid. Set the retained fiber pulp aside.

   Time: PT5M

8. Repeated Rinsing & Squeezing

   Return the retained fibers to the cloth, add fresh water, soak, then squeeze again. Repeat this rinse‑and‑squeeze cycle three more times to maximize starch extraction.

   Time: PT15M

9. Settle Starch

   Combine all collected liquid in a large pitcher, let stand undisturbed for 2 hours. The starch will settle as a dense white‑brown layer at the bottom.

   Time: PT2H

10. Decant & Wash Starch

    Carefully pour off the clear supernatant, leaving the settled starch. Add fresh water, stir gently, and let settle again. Repeat this water‑change three times total.

    Time: PT30M

11. Dry the Starch

    Scoop the wet starch onto a silicone drying pad placed in a dehydrator set to the lowest temperature (≈95°F/35°C). Dry until completely crumbly, about 4 hours.

    Time: PT4H

    Temperature: 95°F

12. Powder & Final Sift

    Break the dried starch cake in a blender for a few seconds, then pass through a mesh jelly bag into a mason jar. Shake the jar vigorously; fine particles pass through, leaving any remaining grit behind.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

0 g

Carbohydrates

50 g

Fat

0 g

Fiber

0 g