The correct way to eat fresh kudzu: wash and peel it first, eat it raw or boil it and cut it into pieces, or use it to cook soup or stew.

Fresh Pueraria Mirifica is a nutritious ingredient that contains a variety of vitamins, minerals and proteins and has a sweet and savory taste. In order to retain its nutrients and fresh taste, it is recommended to wash and peel the kudzu before consumption, and eat it raw or boil it and cut it into pieces. When eating raw, you can choose to cut the kudzu into thin slices or strips and enjoy them directly or dip them into seasonings.

When cooked and cut into pieces, cook the kudzu in boiling water, remove the skin and cut into cubes, which can be used with other ingredients to cook soups or stews. Fresh kudzu can also be used to make desserts and drinks such as kudzu powder and kudzu tea. When consuming fresh kudzu, you need to pay attention to choosing fresh ingredients and avoid consuming kudzu that is spoiled or has an off-flavor.

Kudzu Ripening Season

The ripening season of kudzu varies depending on the region and climate. Generally speaking, kudzu begins to grow in the spring, enters a rapid growth period in the summer, and gradually enters the ripening period in the fall. In southern China, due to the warmer climate, the ripening season of kudzu is usually between September and November, while in northern China, due to the colder climate, the ripening season of kudzu is slightly later, usually between October and December.

It should be noted that the harvesting period during the mature season of kudzu is shorter, usually about one month. Therefore, attention should be paid to harvesting at the right time to avoid over-harvesting or harvesting too early to affect the quality. In addition, attention should be paid to the protection of the ecological environment during the harvesting process to avoid damage to the surrounding vegetation.