Kudzu Root

Kudzu has been introduced into the United States from Japan as a crop and an ornamental plant. However, it was subsequently discovered that the Southeastern US has near-perfect conditions for kudzu to grow out of control. It became a weed that covered large areas and got to be known as ‘the vine that ate South.’

In the Southern United States, kudzu is used to make soaps, lotions, honey-like jelly, and compost. Kudzu root is delicious in any recipe that calls for tuberous vegetables. It can also be found in powder form and as supplements in health stores.

Kudzu root is rich in a number of isoflavones (plant-derived estrogens), including daidzein (anti-inflammatory and anti-microbial agent), daidzin (anti-cancer agent), and genistein (anti-leukemic agent). Daidzein and genistein have been found to directly stop bone demineralization.

Kudzu has been found to have 950 mg daidzein and 315 mg genistein compared to 45 and 15 mg, respectively, for one strain of soybean.

Kudzu is one of the 50 essential Chinese medicine herbs and has many other benefits. It has been found to help migraines, cluster headaches, alcohol cravings, and even allergies and asthma.

Adapted from Dr. James Duke’s The Green Pharmacy