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Kudzu is a climbing perennial vine native to China, Japan and Korea; and is also called Chinese Arrowroot and Japanese Arrowroot. In Japan, the plant is more commonly known as Kuzu. Kudzu is a member of the pea family which includes other herbs like Astragalus, Rooibos, Honeybush and Goat’s Rue.
The starch in the Root–which is high in complex carbohydrates, iron protein and other nutrients–is named kuzuko. The Root is used in dishes such as kuzumochi, mizu manjū, and kuzuyu. The starchy root has a long history as an edible vegetable and is used to thicken sauces in its native Asia.
Kudzu was introduced to North America in 1876. Gardeners, agricultural scientists and farmers used it for various purposes: as an ornamental, forage crop and for stopping soil erosion. Kudzu grew most successfully in the South including Mississippi, Alabama and Georgia, earning kudzu the nickname “the vine that ate the south.” In the 1930s and 1940s, the Soil Conservation Service paid southern farmers to plant kudzu to reduce soil erosion on deforested lands, resulting in over 1 million acres being planted. In 2009, a local ecologist discovered the only known population of Kudzu in Canada on a hillside near Leamington, in northern Ontario.
Kudzu Root that has been used for its healing properties for over 2000 years in Asia. In Traditional Chinese Medicine, the Root is said to be cooling in nature and used to dispel excess heat in the body but less than a plant that is cold in nature. This can help restore a harmonious balance between Yin and Yang by decreasing yang excess or yin deficiency. Because Kudzo Root is pungent it tends to promote the circulations of Qi and body fluids.
Kudzu is used to support the meridians related to the spleen, stomach, lung and bladder. Kudzu is often used to dispel the effects of alcohol ingestion more quickly and to both decrease the amount of alcohol a person drinks and help prevent hangovers.
Kudzu Root induces sweating to release the exterior and dispel wind-cold, which may treat the early stages of diseases that affect the upper respiratory tract, eyes, ears, nose, throat and skin.
The energetics and taste of Kudzu Root are sweet, pungent, acrid, and cooling. Kudzu has an affinity to the digestive system, spleen, pancreas, respiratory system, immune system, bladder, skin, circulatory system heart and nervous system.
How to use:
1 teaspoon of Kudzu Powder to one cup of boiling water. Steep for 15 minutes, strain and drink up to three cups a day.
Cautions & contraindications:
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider prior to the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.