A root with natural accompanying properties

Traditionally, kudzu root has been used to promote inner calm, reduce certain addictions, and restore balance to the digestive and nervous systems.

Description

Root cut into irregular pieces, creamy white to light beige in color, fibrous and brittle texture, mild, slightly sweet odor.

Nomenclature

• Common names: Kudzu, Japanese vine
• Latin name: Pueraria montana var. lobata
• Family: Fabaceae
• Part used: Root
• Shape: Cut
• Origin: East Asia (China, Japan, Korea)
• English name: Kudzu root
• Name in German: Kudzuwurzel
• Name in Spanish: Kudzu Root
• Name in Italian: Radice di kudzu
• Name in Arabic: جذر الكودزو

Main virtues

Traditionally used to support natural withdrawal processes (alcohol, tobacco), support digestion, and soothe nervous tension.

Main constituents

Isoflavones (puerarin, daidzein, daidzin), starch, plant fibers, minerals.

Traditional use and dosage

• Decoction: 1 tablespoon of chopped root for 250 ml of water. Boil gently for 15 minutes, then strain. Consume 1 to 3 cups daily as needed.
• Gentle infusion: Can be incorporated into digestive and nervous support infusion blends.

Precautions, side effects and contraindications

• Carefully follow the recommended dosages.
• Not recommended in case of hormonal treatment or hormone-dependent pathologies without medical advice (presence of isoflavones).
• Consult a healthcare professional if you have any doubts or specific pathologies.

History and origin

Used in traditional Chinese medicine for over 2,000 years, kudzu is used for its cooling, soothing, and behavioral change (addiction reduction) properties.

Miscellaneous information

• Packaging: lined kraft bag or airtight opaque box.
• Storage: dry, cool place, away from light and humidity.
• Shelf life: 18 to 24 months.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Texts on traditional Asian medicine
• Publications in contemporary phytotherapy

🔎 Information

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