Properties Of Herbs

药海微尘

   Chinese herbs can be considered in terms of the following classifications:
The Four Energies
   The four essential energetic qualities of herbs, and their corresponding actions, relate to their perceived temperatures:
   Cool or cold herbs relieve conditions where there is Heat in the body, while warm or hot herbs relieve Cold symptoms. Some herbs are neither hot nor cold, and in essence they describe a fifth energy, that of neutral herbs.
   For example: Sheng Di Huand (fresh rehmannia root)-cool/cold-relieves Heat. Rou Gui (cinnamon bark)-warm/hot-relieves Cold symptoms. Fu Ling (poria)-neutral.  
The Five Tastes
    The five taste qualities of herbs relate to their action on the Qi of the body:
    These tastes describe the therapeutic effect of herbs. Pungent/acrid herbs disperse and promote the movement of Qi in the body and invigorate the Blood; sweet herbs tonify and strengthen the Qi and nourish the Blood; sour/astringent herbs absorb body substances and control the functions of the Zangfu; bitter herbs reduce excess Qi and dry excess moisture; salty herbs soften lumps. Some herbs, described as bland, are relatively neutral in terms of taste.
    For example: Hong Hua (safflower)-pungent/acrid-invigorates the Blood. Ren Shen (ginseng root)-sweet-tonifies the Qi. Wu Wei Zi (schisandra fruit)-sour-relieves spontaneous sweating. Hou Po (magnolia bark)-bitter-dries and transforms dampness. Mang Xiao (Glauber's salt)-salty-clears constipation.
    The classification of the herbal qualities into energies and tastes shows what each herb can do. However, these qualities are not absolute; they all exist on a continuum. It is thus possible to differentiate herbs in terms of their position on these energetic continua. A herb may be slightly warm, warm, very warm, hot, and so on, together with the other qualities of energy and taste.
    To use herbs within the scope of Chinese Herbology, one must first understand the properties (the personality which dictates how an herb will function) of each herb beyond the scope of its category. Properties are tastes, temperatures, and qualities of a herb. The possible tastes are sweet, sour, bitter, pungent, bland, salty, astringent, and aromatic. It may have other qualities such as toxic. The possible temperatures are cool, cold, warm, neutral, and hot. It is very important to understand that herbs do not possess one quality. They are most always a combination of properties and temperatures and may reach one to as many as twelve organ systems. These combinations of qualities give each herb their character, and if you understand the functions behind the properties, than you can surmise what a herb is capable of before even becoming acquainted with it.   
    Learning to combine the appropriate formula for each patient is a medical art which takes years to develop. A tremendous amount of respect should be given to those who do it well.

药海微尘

THE MOVEMENT OF HERBS
Since herbs are said to move through the energetic system of the body, specific herbs can be used to target specific parts of the body, or to facilitate the movement of other active herbal ingredients. The four basic movements are as follows:
Herbs that ascend and float tend to move upward and outward, influencing the top part of the body and extremities. Herbs that descend and sink, on the other hand, move both downward and inward, influencing the lower part of the body and the interior. For example: Jie Geng (the platycodi root or balloon flower)-ascending-opens and dispels Lung Qi. Da Huang (rhubarb)-descending-relieves constipation.
In reality these functional tendencies involve the complex interaction of the basic energies and tastes. In addition, the manner in which herbs are processed also influences their function. For example, frying a herb encourages it, while preparing a herb with salt promotes a descending action.  
ENTERING THE CHANNELS
In Chinese herbal medicine, individual herbs are thought to enter specific channels or meridians and are therefore targeted toward the Zangfu system associated with that channel. It is probably more accurate to state that specific herbs energetically influence particular Zangfu systems in the body. For example, when it is said that the herb Da Zao (Chinese date) enters the Spleen and Stomach channels, it is suggested that the function of the herb relates to the function of these organs in terms of the theory of the Zangfu. Da Zao is therefore used by herbalists to tonify the Spleen and augment the Qi.
The practitioner of Chinese herbal medicine has to consider how the energetic. Qualities of a herb, in terms of the four Energies and the Five Tastes, interact to describe its function and action. At the same time, the practitioner must be aware or which Zangfu system is being influenced. A Chinese herbal formula is a complex cocktail of and it takes skill to pitch ingredients and dosage at the correct level in order to address the symptoms of a patient’s disharmony.  
NOT ALL HERBS ARE PLANTS
Patients are often surprised to learn that not every substance in the material medical comes from a vegetable or plant source. In the West, the tendency to equate the term herb with something that grows in the garden leads to quite serious misconceptions when considering Chinese herbs. Certainly, the majority of herbal remedies are made from parts of plants-roots, stalks, bark, leaves, fruit, seeds, and so on. However, some substances are animal or mineral in origin. Shi Gao (gypsum), for example, is a very cooling mineral herb, commonly used to treat conditions where there is a lot of Heat.
The use of animal parts in herbal medicine is a somewhat controversial issue. Culturally, the Chinese view the use of animals in a far more pragmatic way than is generally the case in the West. They have never avoided using animal products and have found many to be very effective. However, certain animal parts have been the focus of much controversy and outrage, and in real terms these products are rarely used, if ever, today. That said, several animal herbs are still a very important constituent of many common and important formulae. For example, Chan Tui (cicada husks) are used regularly to treat skin conditions since they are very effective in relieving the itch associated with these complaints.
There are no absolutes here: some patients feel very unhappy about using animal products, others do not mind. If you have a problem in this area, it is important to discuss it with your herbal practitioner before a prescription is made up. In most instances, alternatives can be used.  
TOXICITY
A perfectly natural question with respect to Chinese herbs is the extent to which they may be toxic or in any way dangerous to take. The reality is that taking herbs is no different from taking any other substance into the body. Too much can be harmful, and in some instances doses need to be monitored very carefully to ensure that there are no unwelcome toxic side effects.
The vast majority of herbs are quite safe and pose no threat if taken in the specified dose. With most herbs, the practitioner has a wide dosage range within which to work; but with some herbs the range is much narrower, and their use may need to be limited in order to avoid side effects. A few herbs that are regularly used in China are not generally prescribed in the West. The most notable example is Fu Zi (aconite), which has very hot qualities. Appropriate substitutes are generally available.
To avoid any problems, the best advice, as always, is to make sure that you consult an appropriately trained and experienced practitioner of Chinese herbal medicine.