Kudzu root, the invasive plant of the south, really does have some great value. In fact, its unusual ability to grow several feet in one day is testament to its strength and ability to replenish the body’s resources. This healing, fibrous root can be used as a cooling, regenerative medicine and is common in many traditional Asian formulas. When it is purified as a starch (root fibers removed), you can use it as a food. It is easy to use as a thickener (instead of corn starch) for soups, stews and dessert puddings. Incorporating foods like this into your diet is a great way to help balance your body while going about your life.
Kudzu root has the following functions:
- Relieves muscles, clears heat
- Nourishes yin, alleviates thirst
- Release rashes to the surface (to bring them up and out of the body)
- Alleviates diarrhea (when herb is toasted)
- Modern research: decreases blood pressure, reduces blood sugar
Kudzu Pudding for clearing heat:
1 cup pear juice or mint tea
2 full teaspoons Kudzu powder
Makes enough thin pudding for 1-2 servings. Double or triple depending on number of people.
Add liquid to pot and begin to heat. Meanwhile, powder Kudzu starch with mortar and pestle or by other suitable means. In separate bowl, mix kudzu powder with 1/4 cup water or more as needed, similarly to how one dissolves corn starch. Slowly add kudzu mixture to pot. Boil slowly and stir regularly until the preparation thickens. This can take as much as 20 minutes.
- To lower a fever, treat colds
- To regulate the bowel movement (calm hypermotility if loose or induce softer BM if hard)
- To stimulate the appetite
- To relieve fatigue
- To relax the muscles, shoulders and back of neck
Mountain Garden Herbs in Burnsville, NC is an organic grower of kudzu in the United States.