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Kudzu control: Once established, kudzu, called a "biological wildfire" by the head of Alabama's Forestry Service," grows rapidly, extending as much as 20 m (60 ft) per season at a rate of about 30 cm (12 inches) per day.That's 100 feet a year from what can be 30 different vines extending from a single root crown.This vigorous vine may extend 1030 m (30100 ft) in length, with basal stems 110 cm (14 in) diameter. Kudzu roots are fleshy, with massive tap roots 1020 cm (48 in) or more in diameter, 12 m (36 ft) or more in length, and weighing as much as 180 kg.The heart is the massive tap root, or root crown--Because that's what it grows out from.For successful long-term control of kudzu, it is not necessary to destroy the entire root system, which can be quite large and deep. It is only necessary to use some method to kill or remove the kudzu root crown and all rooting runners. The root crown is a fibrous knob of tissue that sits on top of the root (rhizome). Crowns form from vine nodes that root to the ground, and range from pea-size to basketball-size. The older the crown, the deeper they tend to be found in the ground because they are covered by sediment and plant debris over time. Nodes and crowns are the source of all kudzu vines, and roots cannot produce vines. If any portion of a root crown remains after attempted removal, the kudzu plant grows back.Mechanical methods of control involve cutting off crowns from roots, usually just below ground level. This immediately kills the plant. Cutting off vines is not sufficient for an immediate kill. It is necessary to destroy all removed crown material: Buried crowns can regenerate into healthy kudzu. Transporting crowns in soil removed from a kudzu infestation is one common way that kudzu "miraculously" spreads and shows up in unexpected locations.Close mowing every week, regular heavy grazing for many successive years, or repeated cultivation may be effective, if this serves to deplete root reserves. If done in the spring, cutting off vines must be repeated as regrowth appears to exhaust the plant’s stored carbohydrate reserves. Cut kudzu can be fed to livestock, burned, or composted.Late-season cutting should be followed up with immediate application of a systemic herbicide to the cut stems, to encourage transport of the herbicide into the root system. Repeated applications of several soil-active herbicides have been used effectively on large infestations in forestry situations.The purple flowers of Kudzu are also used to make a sweet jelly. This jelly is known better in the southern United States. This jelly has been described as tasting like either a cross between apple jelly and peach jelly or bubblegum.How lucky you are!Medicinal uses of kudzu:http://www.naturalhealthweb.com/articles/nations-weiss man2.htmlUses The non-woody parts of the plant are edible. The young leaves can be used for salad or cooked as a leaf vegetable; the flowers battered and fried (like squash flowers); and the starchy tuberous roots can be prepared as any root vegetable. The starchy roots are ground into a fine powder and used for varieties of Wagashi and herbal medicines. When added to water and heated, kudzu powder becomes clear and adds stickiness to the food. It is sometimes known as "Japanese arrowroot", due to the similar culinary effect it produces.Its leaves are high in vitamins A and C, as well as calcium and protein. Its roots are rich in starch and its flowers are an excellent honey source.The name Kudzu appeared first in Kojiki and Nihonshoki as a type of vine or Kazura used commonly by the people who lived in Kuzu, an area around present-day Yoshino, Nara prefecture. It is unclear whether the name was taken from the people or the name of the plant was applied to the people. Kudzu has been in use for over 1300 years and it is speculated that it goes back even further. Records from the Nara and Heian era indicate that kudzu was collected and sent as a part of tax. Even today, "Yoshino Kudzu" has the best image of kudzu powder yet. The Kagoshima prefecture is the largest producer of kudzu products.JellyThe purple flowers of Kudzu are also used to make a sweet jelly. This jelly is known better in the southern United States. This jelly has been described as tasting like either a cross between apple jelly and peach jelly or bubblegum.MedicineStudies have shown that kudzu can reduce both hangovers and alcohol cravings. A person who takes kudzu, will still drink alcohol; however, they will consume less than if they had not taken kudzu. The mechanism for this is not yet established, but it may have to do with both alcohol metabolism and the reward circuits in the brain. The Harvard Medical School is studying kudzu as a possible way to treat alcoholic cravings, by turning an extracted compound from the herb into a medical drug.Kudzu also contains a number of useful isoflavones, including daidzein (an anti-inflammatory and antimicrobial agent), daidzin (a cancer preventive) and genistein (an antileukemic agent). Kudzu is a unique source of the isoflavone puerarin. Kudzu root compounds can affect neurotransmitters (including serotonin, GABA, and glutamate) and it has shown value in treating migraine and cluster headache.In traditional Chinese medicine, where it is known as gé gen (??), kudzu is considered one of the 50 fundamental herbs. It is used to treat tinnitus, vertigo, and Wei syndrome (superficial heat close to the surface).* Sources: MySpace friends and Google.