Kudzu Root c/s

Kudzu Root c/sBotanical Name Pueraria lobata Origin China Flavor Profile Kudzu root has a texture and flavor similar to a white potato when cooked. Culinary Usages Decoct the root to make teas. Cosmetic Usages Tincture or decoct to incorporate into soaps, lotions and other cosmetics. In Japan, the starchy roots are used to produce kuzuko to thicken sauces, desserts and bean pastes, while the powdered herb is used to make a tea called kuzuyu. In the southern U. S.,

these stalks may only grow a foot or two

oatstraw is very nutritious

It is considered a complete protein containing 22 amino acids

It is high in vitamin C

Scientific Name - hydrous silicate of alumina

not hot water)

but is now distributed throughout North and South America

Dried garlic has the benefit of a long shelf life

Hibiscus is a tropical

in food and snack items

pickles and dressings

alfalfa and other mild-tasting herbs in tea blends