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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 |
Created by:
mloft
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