Notes from a presentation of Kudzu Culture at the NC Mountain Horticultural Research Station in Mills River:

A garment made of Kudzu found in China is dated to the year 3600 BCE. This is the oldest “extant” example of fiber use by homo sapiens. Kudzu is native to China and was brought to Japan where it became widely used for fiber and cuisine. A starch is made from the root that is highly alkaline and is used for thickening in soups. (Side note: the modern western diet tends to be highly acidic. Could we benefit from more Kudzu starch in our diet? I just ate a cookie made with kudzu starch) The kudzu plant is known for the ability to synthesize all day, which amounts to 1 foot of growth per day during the peak season. The leaves of the vine actually turn and follow the rays of the sun. Kudzu is well adapted to growing in hot conditions and higher carbon dioxide conditions. The presenters argued that Kudzu is likely here to stay, whether we like it or not. “It is a plant of our future,” so how do we live with “it?” And what are the benefits of Kudzu? Kudzu is a legume, and legumes fix nitrogen in the soil. In fact, Kudzu was intentionally introduced to the American continent by the United States Department of Agriculture.

LB foraging kudzu vines

We spent a few hours dancing with kudzu on this mountainside southeast of Asheville. Lauren “LB” is the director of Kudzu Culture and an educator on all things kudzu; how to tend and cultivate, how to dig roots and how to properly eradicate. We are novice kudzu explorers and appreciators. Here is LB speaking about the kudzu on this mountainside:

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Coda moving along the steep bank where kudzu has been growing and preventing erosion for many years. Kudzu is also a legume, providing nitrogen for the soil.