Kudzu Root and Powder Profile
Also known as- Pueraria lobata, Pueraria montana lobata, 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. In the same plant family and beans and peas, kudzu was and is used in Traditional Chinese Medicine to "vent" pathogens and pathogenic influences: the tension in the neck muscles caused by nervous tension or occurring just prior to a cold, the "heat" in the stomach causing unusual thirst, the "toxins" manifesting as rashes and skin inflammation, or the improperly digested food that causes diarrhea. Kudzu starch can be cooked into noodles and pastes, and the herb is completely non-toxic.
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. Combined with bupleurum and/or scutellaria (scute) for hives and skin rashes associated with nervous tension. Combined with dioscorea for diarrhea. Combined with chrysanthemum flowers to make hangover cures. May also be taken as a capsule or extract although rare.
Summary
Herbally oriented physicians report an astonishing range of applications for kudzu. In combination with vitamin B therapy, kudzu has been used to treat deafness caused by exposure to loud sounds. There are numerous reports in the Chinese medical literature of the successful use of kudzu in treating the symptoms of high blood pressure such as headache and dizziness (although kudzu has little or no effect on blood pressure itself). Kudzu powder is also taken internally on a regular basis to prevent recurrences of colds sores, shingles, and genital herpes.
Precautions
None.
