Yes, I also did a double-take.
If you don't know what kudzu is, you must live far, far north of the Mason-Dixon. It's been called "the vine that ate the South" and it's freakin' everywhere. I've always disliked kudzu for its utter lack of consideration for, oh, every other plant alive, but now...vengence is mine!
According to The Kitchn:
"The leaves, vine tips, flowers, and roots are edible; the vines are not. The leaves can be used like spinach and eaten raw, chopped up and baked in quiches, cooked like collards, or deep fried. Young kudzu shoots are tender and taste similar to snow peas.
"Kudzu also produces beautiful, purple-colored, grape-smelling blossoms that make delicious jelly, candy, and syrup. Some people have used these to make homemade wine. The large potato-like roots are full of protein, iron, fiber, and other nutrients. They are dried and then ground into a powder which is used to coat foods before frying or to thicken sauces."
Check out The Kitchn's full post for links to kudzu recipes. Then drive to your nearest country road, bring some pruning shears and prepare to liberate whatever's hiding underneath.
P.S. If Kudzu Quiche sounds gross to you, we could always just harvest it for fuel.