Common Name Standardized: kudzuOther: Japanese arrowroot Botanical Name Pueraria lobata (Willd.) Ohwi Plant Family: Fabaceae Overview IntroductionThe 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. 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. ### ConstituentsAsh, calcium, daidzein, daidzin, genistein (the same compound found in soy), riboflavin.Parts UsedThe washed and dried root. Usually found as a fine powder but dried root pieces work as well.Typical PreparationsAdded to teas. May also be taken as a capsule or extract although rare.SummaryNaturopathic physicians report an astonishing range of applications for kudzu. Precautions Specific: No known precautions.General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. 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.