Kudzu (Japanese Arrowroot) is extremely invasive in the United States, Canada, and now Australia.

What is odd about this, however, is that kudzu is edible, an excellent livestock feed, medicinal, contains starch, fixes nitrogen into the soil, can be used to make fibre (ko-hemp), as well as ethanol.

While monocrops of maize are being grown for 4 out of 7 of these potential uses, an invasive plant that grows so fast you can see it with the naked eye is being sprayed with herbicides.

In light of this, I propose a novel solution to the elimination of useful invasive species: harvest them.

12 Heirloom Varieties of Vegetable Seeds

Zziggysgal Custom Collection of 12 Heirloom Varieties of Vegetable Seeds - Open-Pollinated, Non-Hybrid.

  • Detroit Dark Red Beets
  • Waltham 29 Broccoli
  • Buttercrunch Lettuce
  • California Wonder Sweet Peppers
  • Viroflay Spinach
  • Green Arrow Peas
  • Black Beauty Squash
  • Early Prolific Straightneck Squash
  • Jubilee Tomatoes
  • Red Cherry Tomatoes
  • Landreth Stringless Bush Beans
  • Long Purple Eggplant

The growing instructions and the background history of each type of heirloom vegetable are included. A generous amount of seeds are in each packet. *BONUS* packet of seeds included*

#seed kits #heirloom seeds #seed sellers

What do you do with leftover black beans and quinoa – combine them with leafy greens to provide a balanced dish of different proteins that’s gluten free, low GI and high in fibre.

It was so simple to put together and packed with different types of protein found in black beans, quinoa, broccoli and spinach. An advantage of plant protein over animal protein is that it is low in fat content and high in fibre which can reduce the risks of certain diseases.

Take 2 cups of cooked black beans with liquid and place in a saucepan. Add 3-4 basil leaves.  Switch the hob on to medium heat and add 1 cup of quinoa – combine well.  

Turn the heat to low when beans and grains are hot and liquid is boiling gently. 
Add some sprigs of cooked broccoli and 2 handfuls of spinach and combine.
Add 1-2 slices of hard goat cheese – switch heat off and wait for cheese to melt.
Garnish with parsley or fresh coriander.  Season with Himalayan salt. 

Loved it - one bowl was NOT enough!