Where is Kudzu Root documented in classical TCM texts?

Kudzu Root appears in the Shennong Bencao Jing (~200 CE) and has been documented in TCM pharmacopoeia for over 1,800 years.

Kudzu Root

Q: What is the TCM thermal nature of Kudzu Root?

Kudzu Root (Ge Gen) is classified as Sweet, pungent, cool; enters Spleen, Stomach, Lung channels. in Traditional Chinese Medicine.

Ge Gen · 葛根 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Sweet, pungent, cool; enters Spleen, Stomach, Lung channels.

Chinese Name: 葛根

Traditional Uses in Chinese Medicine

Relieves muscle and reduces fever, promotes fluid to quench thirst, facilitates rash eruption, lifts yang to stop diarrhea, unblocks channels and activates collaterals, and alleviates alcohol toxicity.

Chinese pharmacopoeia: 解肌退热，生津止渴，透疹，升阳止泻，通经活络，解酒毒。

Classical References

Food Therapy Applications

In TCM food therapy, Kudzu Root is traditionally incorporated into daily meals:

Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
Soups and broths: Combined with other food-grade herbs for seasonal wellness
Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.

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