Icaom Herb Preparation Notes

Front 1

What are the four broad reasons for processing herbs prior to use?

Back 1

1. Condition herbs for storage and use (drying; steaming, cutting, pulverizing)

2. To reduce any toxic effects

3. To increase the therapeutic properties; ex Soaking Yan Hu Suo in vinegar to make alkaloids more soluble

4. The alter the therapeutic properties; ex: Rehmannia root can be treated so that it has a warming property vs a cold property

Front 2

Discuss steps of mechanical processing

Back 2

First herbs are cleaned in various ways. After cleaning, some herbs are ground into powder (pounded or scraped) to make them more usable, but the majority go through cutting. Cutting is very specific to the herb; thin vs thick slices, longitudinal vs cross sections, or cubed.

Front 3

Discuss Water Processing of Herbs

Back 3

Refers to two essential methods- softening (men or fu) or blanching (piao). softening is done with hard herbs and may be softened with water, ginger, vinegar, etc

Blanching is done with large quantities of water to remove offending odors, tastes, salts, and toxic compounds.

Front 4

Discuss heat processing of herbs

Back 4

Includes Dry frying (chao), quick frying (pao); calcining (duan), and roasting (wei).

Dry frying herbs involves putting them in a pot and dry frying with or without additive substances. Herbs are dry fried to different color [oxidative] states- yellow (chao huang), brown (chao jiao) or charred [carbonized] (chao tan).

Dry frying to brown increases digestibility, reduces harshness, can increase tonification of the Spleen; dry frying to chao tan increases astringent and blood stopping properties.

Dry frying with additives- with salt water to increase Ki tonification/clear heat; wheat bran to give a pleasing smell; sand frying to boost Spleen tonifying

Front 5

Discuss water & heat processing of herbs

Back 5

There are five wet-heat processes: steaming, braising, boiling, scalding, and quenching

1. Steaming (zheng): Herbs are steamed with vapors of water, wine, vinegar.ginger juice to moderate harsh effects and accentuate particular properties.

2. Braising (zhi): herbs are braised with assistant liquids so they will absorb some of the liquid and its properties. This enhances and/or modifies the herbs properties and reduces unwanted side effects. Main assistant liquids are wine, honey, vinegar, ginger, and salt water. Wine braised herbs have a stronger Blood invigorating action; honey braised herbs often moisten the lung, warm & tonify the spleen; used for coughs; vinegar braising helps activate Qi and Blood and relieves pain; Salt water braising strengthens Ki and/or treats lower jiao issues. **Unique- Cang zhu (Rz. Atractylodis lanceae) is braised in water where rice was rinsed.

3. Boiling (zhu): Used to reduce toxicity of raw herbs or enhance a specific substance

4. Scalding (chao): Herb is immersed briefly in boiling water to release skin/remove excess water without destroying essential oils at the kernel. Sometimes done prior to drying to allow for more even drying/extend shelf life

5. Quenching (cui): Involves plunging a heated herb into cold liquid to make it brittle to facilitate powdering. Almost exclusively used on hard minerals and animal shells.

** Note there are other less common methods used, like fermentation, used to enhance herb fxn.

Front 6

Discuss properties of "red" herbs

Back 6

The color may associate with the appearance or with the name. Associated with the fire element, and thus with heart, blood and spirit or mind. They tend to invigorate the blood, open menstruation; some of them clear heat and calm the mind. A few red herbs also warm the interior to dispel cold. Some of these also stop bleeding

Examples: Dan Shen; Gui Zhi; Hong Shen; San Qi

Front 7

Discuss properties of "yellow" herbs

Back 7

Associated with earth element and thus Spleen/Stomach. They tend to tonify the spleen qi/warm the spleen/stomach and transform damp. Yellow herbs can also appear light brown. Herbs that are brighter yellow in color are more likely to clear damp heat, especially the spleen, liver and intestines.

Examples; Da huang, Sheng jiang

Front 8

Discuss properties of "white" herbs

Back 8

These herbs are typically associated with Metal element and thus Lung and Qi. They can treat lung conditions and clear pathogens. This can happen through tonifying lung, assisting Lungs by clearing heat, descending Lung Qi to stop cough and wheeze; stop hemostypsis. Some white herbs work closely with earth element by entering spleen channel and draining water-damp, relieve edema

examples: Bai Wei; Bai Zhi; Bai Guo

Front 9

Discuss properties of "black or grey" herbs

Back 9

These herbs are associated with the Water element and thus the Kidney, the Yin and Essence. These herbs work primarily to tonify and warm the kidney.

Examples: Shu di huang; xuan shen

Front 10

Discuss "green or blue" herbs

Back 10

These herbs are associated with the Wood element and Liver. They tend to enter the Liver channel and release constrained Liver Qi or fire. The majority if these herbs cool the liver and clear heat.

Ex: Powerful on liver- Qing Pi, Xia Ku Cao

Front 11

Discuss how plant parts are associated with trts: Flowers

Back 11

Flowers tend to influence the head and upper body. Tend to affect the qi rather than the heavier Yin or Blood.

Herb may have a "Fl. " in the beginning before the latin name

Ex: Ju Hua (Chrysantheum flower)

Front 12

Discuss the properties and associations of plant parts: Seeds & Fruits

Back 12

Seeds and fruits tend to influence the lower jiao and enter the kidney channel. They tend to nourish the kidney, blood and yin. Some seeds enter the lower jiao and assist the bladder in regulating water and smoothing urination; others are "slippery" due to high lipid content and thus moisten and open the bowels (laxative?)

A large # of fruits influence the middle jiao and enter the spleen to transform damp, reduce qi and food stagnation.

Front 13

Discuss the properties and associatios of plant parts: Leaves, peels, barks

Back 13

These influence the body's surfaces, esp the skin and lungs. Many leafy herbs release the exterior while barks in general address various Lung conditions

Front 14

Discuss properties and associations of plant parts: stems, vines & twigs

Back 14

These herbs tend to influence the channels, collateral vessels and tendons. Many of these herbs activate Qi and blood flow in these and dispel wind damp.

Front 15

Discuss the properties and associations of plant parts: Roots

Back 15

These tend to penetrate the interior and influence/tonify the Yin (zang) organs, dispel pathogens

Front 16

Discuss the associations and properties of plant parts: tubular parts of stems, twigs and branches

Back 16

These primarily promote urination

Front 17

Discuss the associations and properties of plant parts: shells and minerals

Back 17

These have an anchoring effect and exert a strong descending action on the mind and qi. Most minerals are in the Settle and Calm category [high Ca content?] while most shells are found in Calm the Liver and extinguish wind category

Front 18

Discuss the properties and associations of animal parts/ "herbs"

Back 18

These tend to be the warm and salty category; they tend to act more strongly than their plant counterparts. Insects typically fall into the Calm the Liver category while animals tend to be in Tonify Yang/Nourish Yin category.