Kudzu root - 葛根 (Ge Gen)
Kudzu Root
葛根
Ge Gen·Racine de Kudzu
Puerariae Lobatae Radix
- Traced and verified origin
- Dispatched within 24/48h, packed to order
- Kept away from light and moisture
According to the classical texts
解肌退热 生津止渴 升阳止泻 透疹
Pinyin
Jie Ji Tui Re · Sheng Jin Zhi Ke · Sheng Yang Zhi Xie · Tou Zhen
Overview
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.
Traditional uses
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.
Preparation and traditional-use quantity
- Decoction: 9 to 15 g, simmer for 25 to 30 minutes
- Powder: 3 to 6 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
Precautions
To be avoided in cases of excessive sweating or of deficient Yang with deep cold.
