Kudzu Root (Pueraria lobata)
Kudzu, also known as Japanese arrowroot, is a trailing vine native to China, Korea and Japan that produces an oblong-shaped root tuber that resembles the potato. While fresh kudzu root is cooked as a vegetable, the dried root is used to prepare teas, tinctures and tonics. Kudzu root, which has a high concentration of isoflavones, is also processed commercially as a dietary supplement.
Origin: China
Active Compounds: Isoflavones (daidzin, daidzein and puerarin), triterpenoid saponins, chalcones and coumarins.
Plant Part Used: Root
Storage Tips: Store in a tightly-sealed container in a cool, dark place.
Appearance and Aroma: White to light tan in color.
Cosmetic Uses: Infuse in carrier oil for topical use.
Culinary Uses: Use Kudzu to prepare teas, tinctures and tonics.
Flavor Profile: Sharp and bitter. Combine with other herbs to increase palatability when used in teas or cooking.
Wellness: Encapsulate as a dietary supplement.
Safety: Kudzu root is safe for most people. However, this herb may reduce or increase the effects of certain medications, including birth control pills, diabetes drugs, blood pressure medications and anticoagulants (blood-thinners). Due to the estrogenic effects if isoflavones, kudzu should be avoided if there is a history of a hormone-driven condition, such as breast cancer.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.