Common
Name: Kudzu,
Kuzu (Japanese), Ge Gen (Chinese), Foot-a-Night-Vine, The-Vine-that-ate-the-South
– The English common name is taken directly from the Japanese Kuzu which is the
name of an ancient Japanese people and subsequent
toponym for the town of Kuzu (now
part of Sano) in the Tochigi Prefecture in northeast area of Honshu. It is likely that the Kuzu used Kudzu
or that it was originally identified in the Kuzu region
Scientific
Name: Pueraria
montana var. lobata
– The generic name derives from Marc Puerari, a 19th Century Swiss
botanist who taught in Copenhagen, Denmark.
The species name means mountain in Latin with the variation signifying
that it has lobed leaves. It is also sometimes referred to as P. lobata or as P. montana.
Kudzu is the epitome of the invasive noxious weed;
it out-competes native species to engender an ecology devoid of diversity, draping
across the encumbered landscape of denuded tree boles like a leafy green kimono,
a metaphor for its Asian origins. It is a woody, perennial vine that extends
its tendrils of alternate lobed leaves with nearly visible celerity (up to a
foot a day) to the tops of tree canopy and across the expanse of the sub-canopy
– until it becomes both, a sea of leaves. Kudzu has earned the
sobriquet “Vine-that-ate-the-South.” Estimates
of its smothering ubiquity range from 2 to 5 million acres, about the size of
Vermont or New Hampshire. Kudzu’s success as the world’s most accomplished invasive
has a measure of irony; it was intentionally planted and promoted as an exotic
ornamental, an agrarian fodder crop, and
finally as a soil conservation ground cover during the first half of the 20th
Century.
Kudzu’s
debut in the New World was at the 1876 Philadelphia Centennial Exhibition, the
first official World’s Fair in the United States which also introduced the now
iconic brands Heinz Ketchup and Hires Root Beer to the acquisitiveness of the
American consumer. The Asian import was featured in a garden in the Japanese
pavilion. Admired for its profuse and luxurious vegetation and for the
tantalizing fragrance of its delicate blossoms, it quickly won favor with the
emerging American middle class and kudzu seeds and cuttings were soon
thereafter marketed through mail order catalogues. David Fairchild, the head of
the USDA Office of Foreign Seed and Plant introduction, experimented with the
plant in his home garden in the suburbs of Washington DC in 1902, eventually
discovering its suffocating propensity. In his 1938 memoirs, he writes that “… the
vine climbed over a precious White Barked Pine … which was growing in my yard
at ‘In the Woods,’ near Washington. After trying for years to establish it and
succeeding, I spent years of unsuccessful effort to eradicate it.” However, no official action was taken to
discourage kudzu plantation and it continued to spread, its prodigious growth a
vector for its second historical phase as fodder for livestock.
Charles Pleas, a farmer from Chipley in the Florida
panhandle, was one of the earlier recipients of kudzu which he planted as an
ornamental. When its aesthetic qualities failed to meet his expectations, he
relocated it to a waste area where it flourished, apparently preferring the execrable
hardscrabble to the verdancy of the garden. With the serendipity of the chance
encounter he noticed that his livestock, inclusive of cows, pigs, goats, horses
and chickens, thrived on the copious kudzu leaves. With entrepreneurial ardency
he seized on the opportunity; by 1910, he had planted 35 acres of his land with
kudzu fodder which he sold locally. He became a life-long advocate of kudzu
until his death in 1954, promoting it through the writing of a pamphlet
entitled “Kudzu – coming forage of the South” and by opening a mail order
business to supply cuttings from his Glen Arden Nursery, now commemorated by a
roadside placard on U.S. 90 proclaiming “Kudzu developed here” . However, kudzu never established itself as a
viable fodder crop, as farmers who experimented with it found that it was hard
to manage and that the vines, which make up a substantial portion of the
overall biomass, were not only lacking in nutrients, but tended to clog up farm
machinery which was designed for the more friable grasses of traditional silage
and not for the tenacious rhizomorphous kudzu. By the 1930’s, only about 10,000
acres of kudzu fodder had been established in the South.
One
of its many unintended consequences of the Black Friday stock market crash of
1929 and concomitant depression was the spread of kudzu. Years of intensive
monoculture farming of cotton and tobacco in the South had depleted the soil of
its nutrients to the extent that it could no longer support vegetation. Eroded
and rutted fields led to the diaspora of farmers in the early 1930’s to the
more fertile fields of the prairie Midwest and fertile valleys of the West. In
a last ditch effort to save the agrarian areas, the government instituted the
Soil Conservation Service (SCS), which experimented with several erosion
control plants and settled on kudzu. This was based on up to twenty years of
testing that had been conducted at various government Agricultural Experiment
Stations, notably Auburn, Alabama. By 1936, the SCS was embarked on its own
kudzu demonstrations, planting thousands of vines in areas denuded by the construction
associated with the Tennessee Valley Authority dams and easements. A government
subsidy of $8.00 per acre was offered to farmers to plant kudzu, encouraged by
government publications extolling its virtues as soil fixer and fodder
proffered by official Panglossian testimonials; Hugh Bennet, the head of the
SCS remarking “what, short of a miracle, can you call this plant?” The end result was that by the end of the
decade, over 73 million seedlings had been produced and the Civilian
Construction Corps (CCC) had succeeded in planting kudzu in every southern state.
The Kudzu Club of America was founded in
Atlanta Georgia in 1943 by Channing Cope, the self-proclaimed “father of
kudzu.”
There is no clear line of demarcation between the
era of kudzu the Palladium and kudzu the bane. The peripety occurred sometime
in the early 1950’s, likely a result of the increasingly obvious extent to
which kudzu had metastasized from its original plantations to dominate the
landscape in many areas, spreading at rates of up to 200 square miles per year.
The USDA officially removed kudzu from
its recommended cover crop list in 1953, ultimately relegating it to weed
status in 1972. Since then, the focus has been on containment and localized
eradication, a laborious process dictated by the tenacity of the plant; the
root crowns and the running rhizomes that emanate from it must be forcibly
extracted and the resulting stump treated with one of several herbicides. Dense
copses of kudzu may require up to ten years of monitoring and selective
retreatment to fully extirpate. The effects of long term applications of kudzu
control toxins are wistfully rationalized as not excessively harmful to other
plants and to animals; however, long-term effects are indeterminate. Kudzu is
not a problem in Asia as it is kept in check by the ecological balance of
indigenous insects and other environmental factors so that its inherent
beneficent properties have become manifest.
Kudzu is a very bountiful plant if properly managed.
Aside from its demonstrated propensity to hold depleted soil as an erosion
control agent and its potential as a nutritious and succulent fodder, it is a
member of the pea family of legumes. This property is vital to the restoration
of soil, which becomes depleted of key resources, notably nitrogen, when used
continuously to produce crops – every harvest a nitrate drain. Absent the application of natural or
artificial fertilizers to restore the nitrogen balance, the land becomes xeric. Legumes do not directly absorb gaseous
nitrogen from the air but rather provide a habitat in swellings called nodules
or tubercles on their roots for nitrogen-fixing bacteria. Actually, the
bacteria create their own habitat by penetrating the root cells and stimulating
the creation of their characteristic root edemas. Once ensconced, the bacteria
absorb atmospheric nitrogen (N2) to produce ammonia (NH3)
with energy in the form of sugars provided by the plant – in this case kudzu –
which benefits by using excess ammonia to use in its own growth. It is one of
the more important mutualistic relationships and epitomizes the interdependence
of the different kingdoms of the biosphere in the ecological balance – plants
depend on nitrogen-fixing bacteria and the animals and fungi depend on the
plants. It is for this fundamental reason that kudzu can thrive in sere
environments, and in fact restore them.
Kudzu has been used as a medicine in China for
several millennia. The first written reference appears in the Shennong Ben
Cao Jing, a compilation of medicinal plants which appeared about 100 CE; it
is based on the legendary and mythological Emperor of the Five Grains known as
Shen Nong (‘divine farmer’ in Chinese) who purportedly tasted hundreds of herbs
to determine their medicinal value some 5,000 years ago. Relatively
recent phytochemical analysis methods have revealed that kudzu has high levels
(up to 12 percent) of the isoflavones puerarin, daidzin and daidzein. It is
currently listed in the Pharmacopeia of the People’s Republic of China as a
treatment for various debilities including fever, back pain, headaches and
heart disease. However, kudzu has a considerably broader usage according to Chinese
folk traditions for treating ailments ranging from angina pectoris to tinnitus
and inclusive of alcohol abuse. The use of kudzu as a treatment for alcohol
dependency has gained it entry to the staid conservatism of the Occidental
medical establishment. Based on a 1992 Shin-Yang University study that
demonstrated the efficacy in reducing the alcohol intake of what are described
as “alcohol-preferring” laboratory rats, an experiment was run with humans by
the Harvard University affiliated McLean Hospital in Boston in 2005. The experiment,
which consisted of a mockup apartment complete with lounge chair, television
and an adequate supply of cold beer, revealed that the not unwilling volunteer
subjects who were administered kudzu drank half as much beer (1.8 versus 3.5 cans)
as those who received a placebo. The experimental results, which were later
published in the journal “Alcoholism: Clinical and Experimental Research” (ACER), did not resolve the
fundamental question concerning the effects of kudzu. Did people drink less
beer because the kudzu reduced their desire for alcohol or because it enhanced
its inebriating effects? Recently, it was determined that kudzu contains
serotonin and that it lessens the pain of migraine headaches. Thus, plausibly,
kudzu could also be used for hangovers.