Kudzu (?? or ?, Kuzu?), Pueraria lobata (syn. P. montana, P. thunbergiana), is one of about 20 species in the genus Pueraria in the pea family Fabaceae, subfamily Faboideae. It is native to southern Japan and southeast China in eastern Asia. The name comes from the Japanese word meaning vine. The other species of Pueraria occur in southeast Asia, further south. It is a climbing, woody or semi-woody, perennial vine capable of reaching heights of 20â€“30 m (66-98 ft) in trees, but also scrambles extensively over lower vegetation. The leaves are deciduous, alternate and compound, with a petiole (leaf stem) 10â€“20 cm (4â€“8 in) long and three broad leaflets 14â€“18 cm (6â€“7 in) long and 10 cm (4 in) broad. The leaflets may be entire or deeply 2â€“3 lobed, and are pubescent underneath with hairy margins. The flowers are borne in long panicles 10â€“25 cm (about 4â€“10 in) long with about 30â€“80 individual blooms at nodes on the stems (see image). Each flower is about 1â€“1.5 cm (about 0.4â€“0.6 in) long, purple, and highly fragrant. The flowers are copious nectar producers and are visited by many species of insects, including bees, butterflies and moths. Flowering occurs in late summer and is soon followed by production of brown, hairy, flattened seed pods, each of which contains three to ten hard seeds. 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. Once established, kudzu plants grow rapidly, extending as much as 20 m (60 ft) per season at a rate of about 30 cm (12 in) per day. This vigorous vine may extend 10â€“30 m (30â€“100 ft) in length, with basal stems 1â€“10 cm (1â€“4 in) in diameter. Kudzu roots are fleshy, with massive tap roots 10â€“20 cm (4â€“8 in) or more in diameter, 1â€“2 m (3â€“6 ft) or more in length, and weighing as much as 180 kg. As many as thirty stems may grow from a single root crown. Kudzu grows well under a wide range of conditions and in most soil types. Preferred habitats are forest edges, abandoned fields, roadsides, and disturbed areas, where sunlight is abundant. Kudzu grows best where winters do not drop below â€“15 Â°C (5 Â°F), average summer temperatures are regularly above 27 Â°C (80 Â°F), and annual rainfall is 1000 mm (40 in) or more. In areas where winters drop below â€“15 Â°C, it will be killed to ground level, but the roots may send up new growth in the spring. Kudzu is sometimes referred to as "the plant that ate the South", a reference to how kudzu's explosive growth has been most prolific in the southeastern United States due to nearly ideal growing conditions. Significant sums of money and effort are spent each growing season to prevent kudzu from taking over roads, bridges, power lines, and local vegetation. Source:http://en.wikipedia.org/wiki/Kudzu Extract The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol. Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called â€œover-extractedâ€�. Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.