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ACU F 19
Intro to HERBS Lect 3
Question | Answer |
---|---|
When is it best to Collect herbs of of entire plant | Before it blooms flowers |
When is best to collect herbs from leaves | Before or during the blooming of flowers |
Which do you collect before the blooming of flowers | herbs from entire plant and from leaves |
When do you collect herbs from flowers | While in bloom |
Which do you collect while in bloom | Herbs from leaves or flowers |
When do you collect herbs from fruit | early to middle stage of fruit formation |
when do you collect herbs from Bark | Spring or summer |
when do you collect herbs from the Root | Winter or early spring |
why do you collect herbs from the Root in winter of early spring | when the root is dormant |
when do you collect herbs from insects | Spring or summer |
why do you collect herbs from insects in spring of summer | when insects are in abundance |
what factor should you consider when collecting herbs from animals | that no cruelty to animal |
when can you collect herbs from minerals | all year long |
8 purposes of Processing of herbs | Enhance, alter, minimize loss, maximize action, reduce side effects and toxicity, increase surface area, prevent spoil & prolong shelf life, clean herbs |
3 Mechanical methods of processing herbs | Cleaning, pulverizing, slicing |
3 Water techniques used in processing herbs | moisturizing, washing, refining |
8 Frying techniques used to process herbs | Dry Fry, Dry fry with salt, liquid fry, liquid fry with honey, liquid fry with vinegar, liquid fry with rice wine, liquid fry with ginger juice, Quick Fry |
2 techniques to dry fry herbs | Dry fry and dry with salt |
Dry fry pinyin name | Chao |
Dry Fry purpose | harmonizes and moderates the herbs effectiveness, awakens digestive function |
Dry Fry with salt purpose | Directs action of herb to KD |
What does salting the herb do | Directs action of her to KD |
What are the 5 Liquid Frying methods | Liquid Fry, Liquid Fry with Honey, Vinegar, Ginger Juice orRice Wine |
Liquid Fry pinyin name | Zhi |
Liquid fry purpose | enhances the therapeutic effect of the herb |
Liquid fry with honey purpose | tonify qi, moisturizes |
Liquid fry with vinegar purpose | reduce toxicity, estranges, directs action to the LV, invigorates blood |
why does honey toinify Qi | because its sweet |
why does vinegar astringe or direct to liver | because its |
Liquid fry with Rice Wine | alleviates pain, clears blockage in channel, transport herbs to head (ascends), expels wind |
Liquid fry with ginger juice | increases warmth, relieves nausea/vomiting, reduces bitterness, floats and disperses Qi |
why does the ginger juice relieve vomit/nausea, float and disperse Qi | because ginger is pungent taste of LU organ, Lung descends down and disperses |
Pinyin name for Quick Fry | Pao |
What is the Quick Fry Method | Fried in high temperature to moderate harshness |
5 additional methods to process herbs | charring, calcining, roasting, dry cure and bake |
what is the purpose of the charring method | |
what is the purpose of the calcining method | |
what is the purpose of the roasting method | |
what is the purpose of the dry curing method | low temperature-used with flowers or insects |
what is the purpose of the baking method | mild heat without charring to reduce toxicity |
which method is used with flowers or insects | dry cure |
pinyin name for bake | bei |
pinyin name for dry cure | hong |
pinyin name for roasting | wei |
pinyin name for calcining | duan |
pinyin name for charring | tan |
what is purpose of charring method | stops bleeding |
what is purpose of calcining method | flames until red and white-usually minerals and shells |
what is purpose of roasting method | wrapped in clay/cloth and placed on coals, reduce acidity |
4 heat and water methods of processing herbs | Steaming, boiling, quenching simmering |
what does the combination of heat and water do | alster herbal properties |
pinyin name for steaming | Zheng |
pinyin name for boiling | Zhu |
pinyin name for quenching | Cui |
pinyin name for simmering | Ao |
what does simmering method do | reduce to gel |
what is quenching method used with | vinegar |
what is most common way to prepare herbs | Decoction |
pinyin name for Decoction | Tang |
what are the 2 function of the Decoction | easily absorb by the body and easily tailored to the individual |
7 steps to make Decoction | use non-metallic pot, have a solvent, cover and soak herbs, mix, bring to a boil, simmer, drink |
what type of pot should be used | non-metallic, corningware or clay |
what type of pot should NOT be used | metallic |
most common solvent used | water |
5 solvents used | water, wine, vinegar, milk, infant urine |
what does the solvent wine do | invigorates blood |
what does the solvent vinegar do | astringes |
what does the solvent milk do | tonify |
what does the solvent infant urine do | clears fire |
what do you cover and soak herbs in | solvent |
what do you mix herbs with | wooden spoon |
pinyin name for high heat | wu huo |
how to simmer | with cover for 30 minutes |
pinyin name for low-heat | Wen huo |
4 ways to drink warm | acute /severe every 4 hours, chronic/mild 2x day, harsh formula with food, tonic formula without food |
how often should you drink decoction for acute or severe pathology | every 4 hours |
how ofter should you drink decoction for chronic or mild pathology | 2x per day |
how should harsh formulas be drank | with food |
how should tonic formulas be drank | without food |
4 Different forms of administration | powder, pill, wine, plaster |
pinyin name for powder | san |
pinyin name for pill | wan |
pinyin name for wine | jiu |
pinyin name for plaster | gao |
4 measurements | Li, Fen, Qian, Liang |
1 Li | 0.03 g |
1 Fen | 0.3 g |
1 Qian | 3g |
1 Liang | 30g |
PPWP | Powder, Pill, Wine, Plaster |
Pinyin name for PPWP | San, Wan, Jiu, Gao |
what does infant during solvent do | clears fire |
Why do we collect herbs at a certain time of year | strongest Qi |
When to collect entire plant and why | before flowers bloom because all the Qi in leaves |
when to collect flowers | while in bloom |
when to collect fruit | early to mid stage |
when to collect bark and why | summer spring, yang |
when to collect root and why | winter, early spring yin |
when to collect insects | spring and summer |
when to collect minerals and why | all year, they don't really carry Qi |
if herb to bitter what can you coat with | honey |
why process herbs | to enhance function and alter therapeutic action, minimize loss, maximize effect, reduce toxicity/side effects, increase surface area, prevent spoil, cleaning |
how is ephedra prepared and why | with ginger to reduce toxicity |
how long are process herbs good for | 2 years |
how many mechanical methods of processing herbs | 3- mechanical, pulverizing, slicing |
How many water techniques for processing herbs | 3-moisturizing, washing, refining |
how many dry fry heating techniques | 2-dry fry and dry fry with salt |
how many liquid fry techniques | 5-liquid fry, l.f with vinegar, l.f with rice wine, l.f with honey, l.f with ginger |
how many additional processing techniques | 6-charring, dry cure, bake, roasting, calcining, quick fry |
how many heat and water techniques | 4-steaming, boiling, quenching with vinegar, simmering |
Tang | decoction |
why prepare herbs as a decoction | easily absorbed and easily tailored to individual |
Decoction | formula |
who can make decoction | only herbalist |
mechanical Pulverizing is used for | shells and bones |
mechanical slicing is used to | increase surface area |
what does moisturizing with water do to herb | soften |
describe refining | sifting in water floating parts are good, undesirable parts sink |
what is refining herbs good for treating | depression, calms the shen |
what do heating techniques do | increase therapeutic effects |
dry fry treats | digestive, harmonizes |
dry fry with salt purpose | direct to KD |
which process enhances effect of herb | liquid fry |
what does liquid fry with honey do | tonify |
what does liquid fry with vinegar do | direct to LV, invigorate blood, reduce toxicity, estranges |
What does liquid fry with wine do | decrease pain, clears blockage, directly ascends to head, expel exterior wind |
what does liquid fry with ginger do | increase warmth, decrease nausea/vomit, decrease bitter, floats and disperses Qi |
which method stops bleeding | charring |
example of charring herb | moxa |
calcining is used with | minerals, shells |
why does roasting decrease | acidity |
which method used very high heat | quick fry |
which method used very low heat | dry cure |
which herbs are dry cured | flowers and insects, dehydrate |
which bug is used for laryngitis | zagata bug |
which method used mild heat without charring | baking |
which patient will benefit from using the solvent breast milk | patient recovering from chemotherapy |
which solvent invigorates blood | wine |
which solvent astringes | vinegar |
which solvent is a tonic | breast milk |
which solvent clears fire | infant urine |
what does salty taste do | purges |
what taste strengthens | sweet tonify |
which direction is inward | sinking |