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KUDZU

Kuzu, Japanese Arrowroot, Aka, Yaka

Pueraria lobata syn. P. thunbergiana, P. montana, Pachyrhizus trilobus F. Fabaceae
Description

An extremely hardy legume, ground sprawler or climber, with thick, hairy, trailing stems, dark-green ovate leaves in trifoliate compounds, fragrant, purple, pea flowers, 10-15cm long, flat pods. Deciduous in winter, drought resistant and frost tolerant. Native to Japan and China, it adapts to any soil, in cold to tropical climates.
Kudzu
Kudzu
It has been found to thrive without fertiliser, pesticide or irrigation. Propagation is by seed, cuttings and root division. A thick ground-covering vine to 60cm high, known for its plentiful nitrogen fixing bacteria, its very rapid growth, and for this reason it has been called ‘a mile a minute’ or a ‘foot a night’ vine. If not used for its many advantages, it will just keep spreading and become invasive, as it has in various places, particularly in the south of USA, where it is known as ‘the weed that ate Georgia’. But for those who see its resources and potential, it has been used to great advantage; to improve soil, strengthen dams, restore worn out land; for erosion control, animal forage, mulching and green manure, human food and medicine. Kudzu has been used to reclaim desert or land overgrown with weeds. It is said, that if kudzu is trellised, there is no problem of it spreading by vine nodes, which otherwise would lie on the ground and take root. Roots can go down over two metres into the earth and bring up a wide range of minerals and improve the surface soil. On our heavy clay soils in Nambour, Queensland, we find, the roots generally only penetrate to 50cm. Although it flowers here, no seeds appear to set. The fact that the vine dies down to the ground each winter, and shoots from the ground in spring, also seems to keep the plant from spreading rampantly. It is said, pigs will very happily dig for the roots, if anyone has need to eradicate a patch of kudzu. If kudzu is planted for a purpose, plan to use it. The plant certainly has some remarkable properties. Once dug and washed, the root should be cut finely into slivers with a strong snips and dried. If the root is required for the flour, soaking would be necessary, preparing in a similar way to arrowroot (see p 38).

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Medicinal Uses

Kudzu is one of the earliest medicinal plants, used in traditional Chinese medicine, with many profound pharmacological actions, including antidipsotropic (antialcohol abuse) activity. Research and pilot studies at various Universities, found that two isoflavones in kudzu, daidzin and daidzein, taken orally, may reduce the craving for alcohol, and be of assistance in suppressing the appetite of patients with chronic alcoholism. Kudzu influences areas of the central nervous system that control the desire for alcohol. Research at Jiwaji University, India, found that kudzu extract helps stimulate regeneration to areas damaged by toxins. Kudzu has many healing properties. These are well documented in ‘The Book of Kudzu, a Culinary and Healing Guide’ by W Shurtleff and A. Aoyagi. Uses have included: cough and colds, tonsillitis, measles, fevers, diarrhea and dysentery, intestinal ailments, enteritis, constipation, to remove excess fluid from the body, digestive disorders, bad breath, headaches and hangovers, sinus, anemia, internal bleeding, thirst, to relieve hunger, for lack of energy, sexual apathy, impotence, infertility, asthma, diabetes, bronchitis, pneumonia, hypoglycemia, muscles shrinking, dizziness, induce perspiration and as a strengthening and invigorating effect on the spleen, stomach and intestines, in fact the whole immune system.
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Culinary Uses
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Thickening with kudzu makes a clear mixture. Always mix the kudzu flour with cold water to a smooth runny consistency before heating. When heating or adding to a hot mixture, stir constantly to prevent the flour from going lumpy. Thickening with kudzu is usually done near the end of cooking. For a brown sauce, add a little tamari or miso. Kudzu can be used like gelatine for setting desserts and sweets recipes. During my research into the many uses of kudzu, I came across the book ‘Alkalise or Die’ by Dr. Theadore Baroody, which helped me see another valuable attribute of kudzu, that it is extremely alkalising to the body. It is for this reason too that it is important in macrobiotic cooking, as the roots are considered very yang (alkaline) in nature, and are found to be particularly effective in treating toxic/acid disorders.

Many natural health researchers say that our daily diet needs to be of approximately 80% alkaline foods, and 20% acid foods, to maintain health. If the body is too acid (from consuming mainly acid foods, or processed foods) the potassium/sodium balance in and around the cells will be out of balance, and there will be acid toxic wastes around the cells, which causes pain and disease. Dr, Baroody states, ‘All ingested substances and all situations (physical, emotional or mental) that effect the body, leave either an alkaline or acid ash residue in the urine. What are acids and alkalines doing in the body? They are either providing energy to, or taking energy away from the body. An alkaline forming reaction refers to any chemical alteration in the body that produces an increased ability to energise the system, to leave an alkaline residue in the urine. An acid-forming reaction refers to any chemical alteration in the body that produces a decreased ability to energise the system and leave an acid urine residue.

Whether a substance is alkaline or acid is determined by its pH (potential Hydrogen) which measures the number of hydroxl (OH-) ions which are negative and alkaline-forming opposed to the amount of hydrogen (H+) ions that are positive and acid-forming. From the stand point of pure energy, pH is the measurement of electrical resistance between negative and positive ions in the body. In other words, pH measures how much the negative ions (alkaline-forming) and positive ions (acid-forming) push against one another. So from this view point, alkaline and acid forming reactions are purely electro-chemical.

We are not just a conglomeration of chemical, but are also an entire system of highly organised electrical reactions. We are vibrating beings. The stronger the inner vibration, the healthier we are. The amplitude of body electricity alters in exact proportion to the amount of alkaline and acid forming chemicals internally that are present at any one time. Acid wastes, literally attract to joints, tissues, muscles, organs and glands, causing minor to major dysfunction. If they affect the joints, you might develop arthritis, and if they attack the organs and glands a myriad of illnesses could occur. Alkaline forming substances and situations create powerful and sustaining electrochemical results which lead to superior health’.

Dr. Baroody goes on to say, alkaline levels can even be stored as reserves, ‘The great alkaline reserve is the body’s bank account. The body can call upon it at any time to release alkaline elements for the neutralisation of acid. Biochemically, the alkaline reserve acts as a buffer to maintain proper balance in the blood. The blood works on very narrow parameters and sickness quickly results if these are imbalanced. When we ingest more alkaline-forming minerals than are needed at one time, the remainder is stored in the body tissues for future use … money in the bank. To replenish and sustain your alkaline reserves, follow the rule of 80/20 which means, to eat 80% of your foods from the alkaline forming list and 20% from the acid forming list’.

For this reason, kudzu is a valuable addition to our daily food. Kudzu has a very high alkaline rating along with kelp, parsley, watercress, watermelon and rock melon. Kudzu is made into a very soothing broth, called kudzu cream, which, it is said, helps to develop an alkaline bloodstream and constitution, and will also work on digestive and intestinal disorders, and a host of other health problems. The traditional way to drink kudzu, to strengthen digestion, relieve fatigue and increase vitality, was to dilute 1 teasp. of kudzu in a little cold water, and then add enough cold water to make a cupful. Bring mixture to the boil, stirring continually, simmer until the liquid turns transparent. The flavour is bland, and gives a cooling energy to the body. This drink can also be drunk, adding 1/8 teasp. of grated fresh ginger and 1 umeboshi plum, to give a stronger action.
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Other Uses

The fine fiber from the vines have many uses: paper making, fishing lines, basket weaving, stuffing cushions, building materials, and when burnt, acts as a mosquito repellent. A very traditional use for the resilient silk-like fiber, is for the Japanese kimono, which is highly prized and priced. Kudzu as a mulch, is said to be equal to that of lucerne. The leafy stems can be cut constantly, used as mulch, fertiliser, or added to the compost heap. Many years ago, I read a Mother Earth organic gardening magazine from the U.S. that told the amazing story of a home gardener in 1985, who had used kudzu in his garden with amazing results. His vegetables were large and healthy: 66kg cucumbers, 20kg squash, and 9m tall tomato bushes. The magazine received letters from skeptical readers implying that it was a ‘tall’ story! Mr. Wilber from Alabama then sent a photo, which the magazine printed, that showed him, on the very top of a ladder, which was balanced on a very high scaffolding. I took a photostat copy for records. Mr. Wilber used kudzu to make compost, which created a light fluffy soil and encouraged fruits and vegetables to grow to record proportions. He had only praise for kudzu. In his eyes, the ‘mile a minute’ vine was nothing short of a miracle worker.

Kudzu has been found to be a valuable farm nitrogen fixer. In USA experiments showed that yields of following crops for 10 years after kudzu were double the yield of crops grown without kudzu. Some crops were 700% higher in yield following kudzu. Kudzu is a high protein (18%), low cost source of stock feed, liked by all stock including poultry. It can be cut for hay, which is considered equal in nutrient value to lucerne and clover and found to improve health of livestock. Fed to cows, milk production is increased. The flowers provide excellent bee forage and good honey.
Isabell Shipard’s passion is herbs and sprouts, and she loves to inspire and share the joys and wonders of plants. Her books will truly inspire and help you to see that for health and well-being... Herbs are Special.