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Herb Theory

Herb Theory

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Published by CaWD8631

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Published by: CaWD8631 on Aug 19, 2009
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03/05/2011

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HERB THEORY NOTES
PLANTPARTSPLANTPARTSRhizoma
Root
(grassytype
)
Flos
Flower
Radix
Root
(woodytype)
Cornu
Horn
Semen
Seed
Os
Bone
Pericarpium
Citrus rind
Concha
Shell
Fructus
Fruit
Cortex
Bark
Medulla
Pith,center
Ramulus
twig
Folium
Leaf 
Ramus
Branch
Herba
Wholeplant
(aboveground)
 
PROPERTIESHERBSHOTWARMNEUTRALCOOLCOLD
 Temperature is based on the person, you may use hot herb on heat patient if the special function is need, follow the hierarchy of herbal prescribing:1-Category2-Special function3-Tempurature/flavor/properties4-Channel
FLAVORSHERBSELEMENTFUNCTIONEffectsBITTER
FireYinClears heat, descends fire anddrains damp(cautionwith deficiency)
▪ Asthma, constipation▪ damp retention
SWEET
Earth/SPYangTonify, nourish, moisten, harmonizeand moderate toxicity (sweettalker)
▪ Alleviates pain/spasms▪ nourish/tonify the middle
BLAND
EarthYinLeeches dampness
▪ edema, dysuria
PUNGENT/ACRID
Metal/LU YangDisperses, scatters, moves,invigorates (caution withdeficiency)
diaphoretic, treatscold
moves bloodstagnation
AROMATIC
MetalPierces and dries turbiditydispersing it, good forrevising senses and organs
▪ Clears orifices
SALTY 
WaterYinDrains, purges and breaks upaccumulation/hard masses,brings in fluids to purgeaccumulations
▪ Dissolves masses,reduces phlegm▪ Constipation
SOUR/ASTRINGENT
WoodYinAstringent (tightens up, sealsborders) andgenerates fluids to improvedigestion
Diarrhea, hyperhydrosis
Softens arteries
Pungent, acrid, aromatic, sweet, warm, hot: YANG
-Lifting, ascending, raising, floating, move up and out, release exterior-Raises the yang in cases blocked or weak yang, causes vomiting and sweating and opens theorifices
Bitter, sour, salty, cool and cold: YIN
-Lowering, sinking, move’s down and inward,promote urination and defecation, subdue ascending yang (Yang Rising), calm the mind byanchoring and settling.
Cooking/Processing with Herbs :
• Honey
: makes herb/s harmonious and less likely to have toxic side effects-
Processed
(heated) = more damp producing-
Raw
= more drying
• Vinegar:
astringent, brings herb into organs/blood
• Salt:
brings herb into the organs, KID/blood
 
• Wine
= invigorating, more easily assimilated into digestion (dark wines have more heat thanwhite)
Charring
= astringent, used to stop bleeding
(snort up nose for epistasis, apply directly to wound,etc.)
Light/Acrid herbs=cook short timeHeavy/stone=cook long time
TREATING YOUR PATIENTS
(average adult)
 
-Recommended doses 6-15g for most herbs, other herbs 3-6g
ELDERLY/ FRIAGLE/INFANTS/CHILDRENS
(based on weight and constitution)-Decreases recommended doses, ~1-3g depending on weight,caution with hot, dry, dispersing herbs -Extractions/tinctures areeasier to take, always try tui na first
SPECIAL CONSIDERATIONS
***bones, stones or minerals cook longer, ~40-60min so put them in first***acrid and aromatic herbs cook 5-10min▪ small or furry herbs should be wrapped in coffee filter or tight cheese cloth▪ gelatin/glue blocks (deer antler, turtle shell) and salts
dissolve in strained liquid afterdecoction▪ Cases to cook herbs separately: Ginseng –must use ginseng cookerCI Pregnancy: no purgatives, however only used herbs indicated for that situation
DIET RESTRICTIONS:
▪ No pork w/ Zang Er Zi (xanthum fructi) 
ELEMENT
: Fire
ORGAN:
Heart
FLAVOR:
Bitter
PROTERTIES
: cools, clears heat, drains dampness
 
ELEMENT
: Wood
ELEMENT
: Earth
ORGAN
: Liver
ORGAN
: Spleen
FLAVOR
: Sour/Asringent
FLAVOR
: Sweet, Bland 
PROPERTIES
: seals, generates fluids
PROPERTIES
:

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