Good point! 
Yeah, “moderation in all things” is usually wise. I tend to find that when my body’s had enough of any one particular species, I start to think, “Ugh, I don’t want to eat any more of that . . .” even if it’s something I love to eat. I think most people probably have instincts like that that come from their body’s signals. So most people aren’t going to overindulge on any one species too much by choice – unless artificial flavors are tricking their body into doing so, I suppose. 
Looking at you BigAg/BigPharma!
Oh wow! I’m suprised you found a good way to eat them. Most people complain about the texture issue which is why I thought they mostly just ate the young tender leaf tips.
Here’s a good website for Edibility Info : Pueraria montana - Useful Tropical Plants
I can look into toxicity concerns eventually. So far it’s only the seeds that aren’t edible & I’m not sure why. Kudzu is in the same subtribe as Soybeans.
As for White Mulberry (Morus alba), the edibility may be reduced due to having more milk sap than Red Mulberry (*Morus rubra) which is much better as greens according to Sam Thayer. Both species hybridize, so makes me wonder if the milk sap is what makes it less edible. I know people somehow eat Fig leaves even tho the milk sap of Figs actually burns if it sticks to your skin long enough (Ask me how I know 
).
Agreed! Also genetics is the 2nd caveat like with Squash Greens, need a non-bitter tasting form.
oh my… Is the because heat was bred out? Heat is suppose to be the plants natural defense mechanism. When I eat Spicy Mustard Greens raw, after a few leaves I say I have enough. I don’t really get that with kale! Cooking also allows me to eat much more spicy greens!
I think this is the fear behind Lathyrisum. Peas (Pisum spp.) should be a Lathyrus species, and we should treat it as such. To avoid Lathyrisum, simply don’t make peas a major portion of your diet. Shane also noticed this effect with Domestic Garden Peas, I’m almost certain it’s some kind of form of Lathyrisum but for domestic peas.
(Laugh.) Yes.
As for trees with edible leaves, here are some of my thoughts.
I’ve found that I don’t like the taste of moringa as much as I was hoping – the leaves are a bit bitter and spicy, which isn’t what I prefer. Moringa stenopetala wound up better-tasting than Moringa oleifera, but not as much as I expected – very similar flavors.
I tried katuk for the first time last year, and the leaves are quite nice: they taste almost exactly like peas. I have to grow it in a greenhouse because it’s not hardy to my zone, which is a downside, and I didn’t keep the greenhouse warm enough this year, so I’d have to get new cuttings if I want to try it again. I’d be happy to try it again sometime.
Siberian elm leaves taste okay. Nothing special. They taste like a leaf. The cambium has very little flavor. The green samaras (seed pods) are very tasty, but I find them difficult to harvest because the tree next to my house is 60 feet tall, and most of the samaras are way up high out of reach. They still taste pretty good after they turn brown and the tree sheds them everywhere, though.
Linden leaves are quite nice. I haven’t tried the flowers yet, but I want to. I really need to try roasting those green seed pods, and see how they taste! 
My understanding is that cruciferous veggies are goitrogenic when eaten raw… usually not a problem except when people start juicing massive quantities of raw kale.
Hence [quote=“Emily Martha Sorensen, post:42, topic:3732, username:UnicornEmily”]
moderation in all things
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I am willing to try it once. Sad confession, all this talk of eating trees has me wishing for a bag of cheese puffs…
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this is not a problem… there are heaps of variations on these deep fried leaf recipes …works with any edible semi tender tree leaves… just
add cheese powder. 
From Mother Hen's Recipes: Kudzu Recipes
Deep Fried Kudzu Leaves
Pick light green leaves, 2-inch size.
Thin batter made with iced water and flour
Oil
Heat oil. Rinse and dry kudzu leaves, then dip in batter (chilled). Fry oil quickly on both sides until brown. Drain on paper toweling. Eat while warm.
Wow! I’ve never heard of Goitrogenic until now. From a quick search, they cause thyroid problems? I’ve never juiced lots of raw kale so perhaps this why I never knew or experienced it?
My impression is that it’s not likely to cause issues unless one is extreme in their consumption.
I’m having a go at making mulberry leaf tofu. I can’t find any recipes that specify measurements for the coagulant so we’ll see if I can get it to solidify. It really gummed up the juicer to do 100% mulberry leaf. In future I think I’d use a different appliance.
https://inf.news/en/food/3f14bc924143fceae926176129c619d9.html
Why was my first thought “soylent green!.. it’s people!!!.. it’s people!!!” Hahaha
