Pueraria montana Seeds | Kudzu
LATIN NAME: Pueraria montana
COMMON NAME: Kudzu
Plant Profile
Pueraria montana, commonly known as Kudzu, is a fast-growing, perennial in the pea family. Kudzu coils long, twining stems over fences and low trees, broad, three-lobed leaves crowding stems, and the whole plant carries the heavy, green, quick look of the warm hillside. It is a plant of open, sunny, deep, rich, moist, well-drained ground. Put simply, this is a rewarding species for anyone willing to give it a suitable spot.
Science & Biotechnology
Kudzu root (ge gen) is standardised on the isoflavone puerarin, its dominant C-glycoside. Puerarin injections are licensed in China for cardiovascular indications, and laboratory work supports vasodilatory and anti-ischaemic actions. The most intriguing Western research concerns alcohol: Harvard-affiliated trials found that kudzu extract reduced the amount and speed of alcohol consumption in heavy drinkers in a laboratory setting, an effect attributed to its isoflavones, though larger trials are needed. The vine itself — ‘the plant that ate the South’ — needs no introduction to American gardeners, who should grow it only with firm containment.
The species features in the wider study of the pea family, and its traits make it a useful subject for work on germination biology, cultivation and ornamental selection. Centuries of cultivation have left a detailed record of how it grows and behaves.
Uses & Benefits
In the garden, Kudzu earns its place in borders, containers and mixed plantings, and it also rewards growers who raise plants for cutting, drying or kitchen use. Kudzu is a heavy, useful plant of warm hillside and study collection. Where spread is not welcome it is best kept to places where spread is welcome, so check local advice before planting. It is a heavy, useful plant of open, sunny, deep, rich, moist, well-drained garden. After the first season it asks for very little beyond a place that suits it.
Kudzu root, Ge Gen, is a major Chinese herb for thirst, neck tension and fever, and its isoflavone puerarin is extensively studied for cardiovascular and alcohol-metabolism effects; in the kitchen it yields a fine thickening starch.
Growing from Seed
Seed is the natural starting point for Kudzu, and the process is uncomplicated. Sow on the surface of a gritty, well-drained mix, cover lightly with fine compost, and maintain gentle, even moisture in a sunny position. Pot the young plants on as they grow, harden them off gradually, and plant them into their final positions when sturdy.
Our Take
It grows as a fast-growing, perennial, so its place in the garden is easy to plan. Even moisture while the seed is chitting is the main thing; afterwards it largely looks after itself.
Related Reading
Gardeners who grow Kudzu often pair it with these related subjects: