Kudzu Root

Kudzu (Pueraria lobata) is a vigorous liana whose root, unusually developed, can reach the size of a melon.

Harvested in autumn or in winter when the sap goes back down, it is sliced and dried.

Its fibrous, starchy flesh is also used in traditional Japanese and Chinese cookery to thicken dishes and to prepare translucent desserts.

Traditionally used to free the tensions settled at the surface, along the upward course of the meridians.

It is also traditionally used on constitutions where heat settles at the surface with dryness.

On the Earth Phase, it belongs to the register of the rise of the clear Yang and steadies a descending movement that scatters for want.

• Decoction: 2 to 4 g, simmer for 25 to 30 minutes
• Powder: 2 to 4 g stirred into lukewarm water
• Traditional cooking: kudzu starch (kuzu), to thicken broths and Asian desserts
• Ge Gen Tang: a classic blend with Ma Huang, Gui Zhi and Bai Shao for tension in the neck

Use is not recommended for women with a personal or family history of breast cancer.

Naturally contains isoflavones. Not recommended for children, adolescents, or women who are pregnant or breastfeeding. Do not exceed the quantity of use indicated.

To be avoided in cases of excessive sweating or of deficient Yang with deep cold.