Kudzu Root and Powder Profile

Also known as

Pueraria lobata, Pueraria montana, Peurarium lobata, and kuzu.

Introduction

The pestiferous, creeping kudzu plant infesting the southeastern United States is an edible vegetable of Asian origin with a medicinal root used in healing for over 2000 years. Kudzu starch can be cooked into noodles and pastes, into pastries, and as a thickening agent in sauces. It is often used in Asian soups where it is cut into slices and slowly cooked for many hours, sometimes with tangerine peel, meat, and other various ingredients.

Constituents

Ash, calcium, daidzein, daidzin, genistein (the same compound found in soy), riboflavin.

Parts Used

The washed and dried root. Usually found as a fine powder but dried root pieces work as well.

Typical Preparations

Added to teas. May also be taken as a capsule or extract although rare.

Summary

Naturopathic physicians report an astonishing range of applications for kudzu.

Precautions

None.

For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.