Intro To Herbs - 5 Flavors And Movement

Front 1

Sour

Back 1

1. Stabilize and bind 2. reduce and prevent the loss of body fluids (mostly sweating).

Front 2

bitter

Back 2

1. sedate heat, purge fire, clear heat 2. drain downward 3. dry, dry dampness

Front 3

sweet

Back 3

1. tonify deficiencies 2. harmonize herbs in formula (make it taste better) 3.relieve spasm and pain

Front 4

acrid or pungent

Back 4

1. Release exterior (relieve exterior symptoms) 2. disperse outwards 3.move qi and blood

Front 5

salty

Back 5

1. purge excess 2. soften hardness 3. facilitate entrance to the kidney

Front 6

bland or tasteless

Back 6

1. promote urination, facilitate urination 2. drain damp, leach out dampness

Front 7

astringent

Back 7

Like sour.... 1. stabilize and bind 2. reduce and prevent the loss of body fluids.

Front 8

heat, warm herbs are used for __________ syndromes

Back 8

yin syndromes

Front 9

cold, cool herbs are used for _________ syndromes

Back 9

yang syndromes

Front 10

neutral herbs can be used for either yin or yang syndrome?

Back 10

true

Front 11

sour, bitter and salty herbs direction?

Back 11

move inward and downward

Front 12

Duan

Back 12

calcinated, calcified - mostly for mineral herbs. This is used to make it astringent. Once astringent, you can use it for reducing and preventing body fluids.

Front 13

chao

Back 13

dry fried. Increases tonifiying function. Makes herb more nourishing.

Front 14

Zhi

Back 14

Prepared; fried with something else. Ex: Honey fried. Increases tonification and moistening properties.

Front 15

cu zhi

Back 15

vinegar fried - 1. Increase astringency 2. Increase blood invigoration 3. Pain relief 4. guide to the liver channel.

Front 16

jiang Zhi

Back 16

ginger-juice fried. Reduces the tendency of bitter and cold herbs to affect the stomach. ALSO, increase the ability of the herb to disperse. Ginger expels wind.

Front 17

Jiu Zhi

Back 17

Alcohol fried. Clears blockage (stasis), expel wind (related to arthritis), alleviate pain.

Front 18

Yan Zhi

Back 18

Salt fried. Guide down or guide to kidney/kidney channel. Better on tonifying kidney when salt fried. Use to treat KIDNEY, KIDNEY, KIDNEY

Front 19

Tan (used at the end of the herb name)

Back 19

charred. Adds the function of Stops bleeding. ADDS, ADDS, ADDS stop bleeding to the original list of functions.

Front 20

Mi Zhi

Back 20

Honey Fried 1. Increase tonification 2. Moisten

Front 21

Flowers and leaves are usually in the flavor category?

Back 21

sweet, pungent and bland

Front 22

Which flavors raise, lift and float?

Back 22

sweet, pungent and bland

Front 23

wich flavors move up, out and send to surface?

Back 23

sweet, pungent and bland

Front 24

Minerals, shells, seeds, and fruits have what flavor profiles?

Back 24

Sour, bitter, salty

Front 25

Which flavors move inward, purge away and move downward?

Back 25

Sour, bitter, and salty

Front 26

Which flavors sink, fall, purge?

Back 26

sour bitter and salty.

Front 27

promote sweating

Back 27

sweet, pungent and bland

Front 28

disperse cold

Back 28

sweet, pungent and bland

Front 29

expel wind

Back 29

sweet, pungent and bland

Front 30

raise yang

Back 30

sweet, pungent and bland

Front 31

raise and keep organs in position

Back 31

sweet, pungent and bland

Front 32

induce vomit

Back 32

sweet, pungent and bland

Front 33

redirect rebellious qi

Back 33

sour, bitter and salty

Front 34

calm wheezing

Back 34

sour, bitter and salty

Front 35

anchor ascending yang

Back 35

sour, bitter and salty

Front 36

calm shen

Back 36

sour, bitter and salty

Front 37

promote urination, purge

Back 37

sour, bitter and salty

Front 38

stop sweating

Back 38

sour, bitter and salty

Front 39

stops sweating

Back 39

sour, bitter and salty

Front 40

removes food stagnation

Back 40

sour, bitter and salty

Front 41

clears heat

Back 41

sour, bitter and salty