Researchers believe kudzu is releasing ground-level ozone, contributing to smog, breathing difficulties and global climate change.
The native of Japan and China was introduced in the United States in 1876 as an ornamental plant at the Philadelphia Centennial Exposition. It was widely touted as a way to control soil erosion, and during the 1930s and 1940s the Civilian Conservation Corps planted vast amounts of the vine.
- AP/ajc (read full story here)
Yet another cause of global warming?
1 comment:
Just as http://kokudzu.com has no use for harvesting this cousin of soybeans, these scientists are not proposing uses of the resource of kudzu which is twice as high in protein as the expensive alfalfa and which the Asians have more than 60 medicinal uses for kudzu. It was beneficial during famines (1958-1961 in China, and in Japan after atomic war). If we have 7 million acres of kudzu and 56 million acres of the cousin soybeans, and if soybeans are not resistant to Asian Soybean Rust but Kudzu is resistant, which is healthier to consume? Farmers are being told to use antifungals for soybeans, but no one is using antifungals for kudzu because it is resistant and because scientists are unaware people eat kudzu in the US and worldwide. Google recipes on kudzu if you doubt it is being eaten.
http://www.kudzus.blogspot.com
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