Kudzu root
The huge starchy taproot of the kudzu vine (Pueraria thomsonii), sold fresh whole or in cut sections. Dense and fibrous, it needs two hours or more of boiling, releasing a faint sweetness and body into classic pairings with rice beans and dace.
TCM properties
Nature · cooling Flavour · sweet、pungent Meridians · spleen、stomach
Traditional food therapy
In Cantonese food therapy kudzu root is used to clear heat and damp, release the muscle layer and generate fluids, the go-to pot when 'bone fire' and damp-heat are said to build up.
Cautions: read first
- Cooling in nature: best avoided by pregnant women
- Not suitable during your period if you are weak
- Those with a cold yin constitution may get an upset stomach or even diarrhoea
- People with low blood pressure or diabetes should check before eating it
Preparation
Peel it (or leave the skin on) and cut into big pieces; it is dense and takes 2 hours or more of boiling.
Origin
Mainly Guangxi and Guangdong (a noted Pearl River Delta variety is Zhushan kudzu from Fogang, Qingyuan). Fresh root is an in-store Asian-greengrocer buy in Australia; retail kudzu granules are no substitute in soup
Availability in Australia
Herbal shops / specialists
