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Single Herbs Review > Herb Properties and Preparation > Flashcards

Herb Properties and Preparation Flashcards

1
Q

5 Flavours

A

sweet, sour, salty, bitter, acrid

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2
Q

5 Temperatures

A

Hot Warm Neutral Cool Cold

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3
Q

Action of Sour

A

induce astringency and prevent leakage

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4
Q

Actions of Bitter

A

Clear Heat and Drain Fire

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5
Q

Actions of Sweet

A

Tonify and Moisten

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6
Q

Actions of Acrid/Pungent

A

Disperse and Move

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7
Q

Actions of Salty

A

Soften and Purge

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8
Q

Actions of Bland

A

Promote Urination to drain dampness

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9
Q

Actions of Aromatic

A

Open Orifices and awaken the Spleen and Transform Dampness

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10
Q

Actions of Astringent

A

Stop Leakage like Sour

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11
Q

5 Phase element and organ for Sour

A

Wood and LV

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12
Q

5 Phase element and organ for Sweet

A

Earth and SP

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13
Q

5 Phase element and organ for Acrid

A

Metal and LU

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14
Q

5 Phase element and organ for Salty

A

Water and KI

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15
Q

5 Phase element and organ for Bitter

A

Fire and HT

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16
Q

Dosage Levels/Amounts

A

Heavy herbs large dose

Lighter herbs smaller dose

Toxic herbs smaller dose

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17
Q

Don’t use __________ for hot syndromes

A

Hot herbs

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18
Q

Don’t use __________ for cold syndromes

A

Cold herbs

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19
Q

Don’t use __________ for exterior syndromes

A

astringent and sour herbs

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20
Q

Don’t use __________ for spleen deficiency

A

Cold herbs

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21
Q

Cold herbs damage which organ?

A

Spleen

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22
Q

Bitter or acrid herb are bad for ….

A

yin or blood deficiency

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23
Q

5 Methods of preparation are….

A

stir frying, dry frying, charring, calcining, roasting in ashes

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24
Q

Substances for stir frying are….

A

honey, ginger, vinegar, wine, salt

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25
Q

Stir frying in honey helps increases..

A

tonifying and moistening

26
Q

Stir frying in ginger helps….

A

Reduce cold herbs effect of the ST, enhances the ability to warm ST, Stop vomiting and reduces toxicity

27
Q

Stir frying in vinegar helps..

A

Entry into the LV, astringency, analgesic and invigorating blood

28
Q

Stir frying in wine helps..

A

Invigorate blood and Qi, unblock channels, expel wind and alleviate pain

29
Q

Stir frying in salt helps ….

A

Direct to the KI, nourish yin and reduces heat

30
Q

Mutual accentuation

A

similar function, enhance effect

31
Q

Mutual enhancement

A

different function, enhance effect

32
Q

Mutual Counteraction

A

One herb reduces toxicity of another

33
Q

mutual suppression

A

One herb reduces the side effects of another

33
Q

mutual suppression

A

One herb reduces the side effects of another

34
Q

mutual antagonism

A

both herbs neutralize the positive effects of each other

35
Q

mutual incompatibility

A

they bring out side effects or toxicity in each other but not in single use

36
Q

single effect

A

able to use as a single herb

37
Q

gan sui, da ji, yuan hua, hai zao

A

incompatible with gan cao

38
Q

bei mu, gua lou, zhi ban xia, bai lian , bai ji

A

incompatible with fu zi

39
Q

ren shen, dan shen, ku shen, xi xin, bai shao

A

incompatible with li lu

40
Q

pi

A

skin, peel or bark

41
Q

zhi

42
Q

teng

43
Q

hua

44
Q

zi (botony)

45
Q

ren

A

seed or kernel

46
Q

shi

47
Q

gen

48
Q

ye

49
Q

cao

A

herb or grass

50
Q

dou

51
Q

qing

A

green or blue

52
Q

lu

53
Q

hong

54
Q

chi

A

bright red

55
Q

huang

56
Q

bai

57
Q

hei

58
Q

jin

59
Q

zi (colour)

Single Herbs Review (11 decks)

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