Asian carp have been around for over a thousand years in China, where they’ve been a staple in the diet for ages. In the 60s and 70s, they were brought over to the United States to help with academic research and were even used in sewage treatment plants. They were also introduced to control algae, … Read more
For many, the sight of kudzu draped over trees, telephone poles, and everything in between brings up feelings of annoyance. Kudzu (Pueraria montana), originally introduced to the U.S. from Japan and China, was intended to be a helpful forage crop for cattle back in the 1930s. Fast-forward to today, and kudzu has become notorious for … Read more
Japanese knotweed (Fallopia japonica) often carries a bad reputation for its relentless ability to take over gardens, roadsides, and riverbanks. But while it may be a botanical menace in the wild, it holds a hidden treasure in the kitchen! Its tart, rhubarb-like flavor brings an unexpected twist to sweet and savory dishes. Today, I’m here … Read more