The only thing worst than academic botanists who never get into the field is USDA agents who can’t tell a pumpkin from a cherry but they do indeed know it all.
It smells exactly like the very cheap, very intense grape-flavored chemical gum kids chew.
Kudzu's pods and seeds are NOT edible
Kudzu can be eaten many ways. The young leaves can be consumed as a green, or juiced. They can be dried and made into a tea. Shoots can be eaten like asparagus. The blossom can be used to make pickles or a jelly — a taste between apple and peach — and the root is full of edible starch. Older leaves can be fried like potato chips, or used to wrap food for storage or cooking. With kudzu you can make a salad, stew the roots, batter-fry the flowers or pickled them or make a make syrup. Raw roots can be cooked in a fire, roots stripped of their outer bark can be roasted in an oven like any root vegetable; or grated and ground into a flour to make a thickener, a cream or tofu. Kudzu is used to make soaps, lotions, rope, twine, baskets, wall paper, paper, fuel and compost. It can also be baled like hay with most grazing animals liking it, especially goats. Only the seeds are not edible.