The pestiferous, creeping kudzu plant infesting the southeastern United States is an edible vegetable of Asian origin with a root that has been used for its beneficial properties for over 2000 years. Traditional Chinese Medicine often uses the root to dispel excess heat in the body. It is sweet and acrid in taste, and neutral in properties. It can unclog meridians and covers meridians related to the spleen, stomach, lung, and bladder. Kudzu is often used to more quickly dispel the effects of alcohol ingestion. Kudzu root has a high concentration of isoflavones, which have been investigated by science for their health benefits. While powdered Kudzu root is often used as a thickener in Asian cooking, ours is not appropriate for this use as it does not contain sulfate and is therefore not an effective thickening agent.
Typical Preparations: Added to teas. May also be taken as a capsule or extract although rare.