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Chinese herbal medicine dates back to the legendary emperor Sheng Nong who lived
around 3500 BC, which is also one of the most important modalities utilized in TCM.
Chinese herbal medicine comprises ingredients from all parts of plants, the leaf, stem,
flower, root, etc. Generally, there are three major methods to classify these herbs:
The Four Natures
This pertains to the degree of yin and yang, ranging from cold, cool, warm to hot. The
patient's internal balance of yin and yang is taken into account when herbs are selected. For
example, herbs of "hot" nature are used when the person is suffering from internal cold that
requires to be purged, or when the patient has a general cold constitution.
The Five Tastes
The five tastes are pungent, sweet, sour, bitter and salty. Each of them has their functions
and characteristics. For instance, pungent herbs are used to generate sweat and to direct
and vitalize qi and the blood. Sweet-tasting herbs often tonify or harmonize bodily systems.
Some sweet-tasting herbs also exhibit a bland taste, which helps drain dampness through
diuresis. Sour taste most often is astringent or consolidated, while bitter taste dispels heat,
purges the bowels and gets rid of dampness by drying them out. Salty tastes soften hard
masses as well as purge and open the bowels.
The Meridians
It refers to which organ or organs the herb acts upon. For example, menthol is pungent, cool
and is linked with the lungs meridian and the liver meridian. Since the lung is the organ
which protects the body from invasion from cold and influenza, menthol can help purge
coldness in the lungs meridian and invading heat toxins caused by hot "wind".
Practitioners usually prescribe formulas rather than individual herbs. Each herbal medicine
prescription is a cocktail of many herbs tailored to the individual patient, which requires
great experience and knowledge, and makes the difference between a good Chinese herbal
practitioner and an amateur. A key to success in TCM is the treatment of each patient as an
individual.
around 3500 BC, which is also one of the most important modalities utilized in TCM.
Chinese herbal medicine comprises ingredients from all parts of plants, the leaf, stem,
flower, root, etc. Generally, there are three major methods to classify these herbs:
The Four Natures
This pertains to the degree of yin and yang, ranging from cold, cool, warm to hot. The
patient's internal balance of yin and yang is taken into account when herbs are selected. For
example, herbs of "hot" nature are used when the person is suffering from internal cold that
requires to be purged, or when the patient has a general cold constitution.
The Five Tastes
The five tastes are pungent, sweet, sour, bitter and salty. Each of them has their functions
and characteristics. For instance, pungent herbs are used to generate sweat and to direct
and vitalize qi and the blood. Sweet-tasting herbs often tonify or harmonize bodily systems.
Some sweet-tasting herbs also exhibit a bland taste, which helps drain dampness through
diuresis. Sour taste most often is astringent or consolidated, while bitter taste dispels heat,
purges the bowels and gets rid of dampness by drying them out. Salty tastes soften hard
masses as well as purge and open the bowels.
The Meridians
It refers to which organ or organs the herb acts upon. For example, menthol is pungent, cool
and is linked with the lungs meridian and the liver meridian. Since the lung is the organ
which protects the body from invasion from cold and influenza, menthol can help purge
coldness in the lungs meridian and invading heat toxins caused by hot "wind".
Practitioners usually prescribe formulas rather than individual herbs. Each herbal medicine
prescription is a cocktail of many herbs tailored to the individual patient, which requires
great experience and knowledge, and makes the difference between a good Chinese herbal
practitioner and an amateur. A key to success in TCM is the treatment of each patient as an
individual.
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