Pueraria tuberosa aka Nepalese Kudzu

Pueraria tuberosa is a climber that lives for years. It belongs to the pea family, Fabaceae. It is native to the Indian subcontinent. Its range runs from Pakistan through India to central Nepal. Wild plants grow in scrub, hill forests, and beside streams. They also grow on slopes and bare, eroded ground. Records place it at heights of 984–6,562 feet [300–2,000 metres].

This strong grower has a large, tuberous rootstock. Its stout stems twine through nearby plants and over the ground. They can cover bushes and climb into trees. Sources give conflicting heights of 3.3 feet [1 metre] and 33 feet [10 metres]. Neither gives a clear size range for garden plants. Thin roots may link the tubers in chains. Each tuber can weigh up to 35 kilograms. PFAF reports roots up to 1.6 feet [0.5 metres] long. They may reach 1 foot [0.3 metres] across. The flowers have both male and female organs. Insects pollinate them.

The sources advise sun and soil that drains well. PFAF lists sand, loam, and clay as suitable soils. It also lists soils from mildly acid to mildly alkaline. The plant prefers moist soil and does not suit deep shade. Bacteria live in root nodules, where they fix nitrogen. Nearby plants may gain some of that nitrogen. How well it copes with British cold remains unclear. The sources give no firm hardiness zone. Much of its native habitat has little frost.

People gather wild roots for food and use in folk medicine. Local markets also sell dried roots for use as medicine. Reports note a liquorice taste and use raw or cooked. When food is scarce, people tend to boil the tubers. Take care with food use. People use roots from some reported forms as fish poison. These roots do not count as edible. Folk remedies use the plant for fever, swelling, and rheumatism. These records show use, not proof that it helps health.

People also use the plant to help hold soil in place. Its spreading stems can cover bare ground and nearby plants. PFAF describes growing it from seed in a warm greenhouse. Soak seeds in warm water for 12 hours before sowing. Seeds may take about two weeks to sprout. Move young plants outside after the last expected frost. Give them cover for a time as they take hold.