Originating from eastern Asia, the perennial climbing vine of the Kudzu has recently soared in population. According to history, the Kudzu’s root, flowers and leaves have been used within traditional Chinese medicine since circa 200 BC, and even in 600 AD it has been shown that the vegetable was used to treat alcoholism.
A kudzu stereotypically has light brown flesh, somewhat similar to that of potatoes, but are rough. Each kudzu grows leaves, which can grown up to 25 centimeters in length. Within the vegetable, the seeds grown in groups of flat brown pods which can grow to between 5 and 9 centimeters long. The size of Kudzu can differ, with many measuring between 10 to 15 inches, and weighing around 45 kilograms. The kudzu can be found all year-round.
Kudzus contain a plethora of nutritional benefits, and many use the vegetable to help various health problems such as headaches, dizziness, vomiting, used for heart and circulatory problems, high blood pressure and the common cold. As you can see, this is an incredible versatile vegetable.
The preparation of Kudzu is relatively straightforward, beginning with washing the vegetable, then peeling and chopping as desired. Kudzu are perfect in various meals, such as within meat or vegetable soups or stir-fries.