Source, Identification and Processing of Herbs Materia Medica I

CULTIVATING

Growing Chinese Herbs Geography Climate Collection/ Harvesting

Geography and Climate Specific geographic and climatic regions are known for producing the “premium” herb, even though that herb may be grown in other places Analysis of chemical composition shows that herbs from these regions have higher concentrations of active components Information about an herb’s geographic region may be included in its name

Compass References North – bei South – nan East – dong West – xi Bei Sha Shen (Rx Glehniae) Nan Sha Shen (Rx Adenophorae)

Where Do I Come From? Xi Yang Shen

Sichuan Province – “Chuan” Chuan Xiong Chuan Bei Mu Chuan Lian

Zhejiang Province – “Zhe” or “Hang” Zhe Bei Mu Hang Ju Hua

Henan Province – “Huai” Huai Niu Xi Huai Di Huang Huai Shan Yao

Guangdong Province – “Guang” Guang Chen Pi Guang Fang Ji

Modern Cultivation Increasing demand for Chinese herbs worldwide due to the globalization of Chinese medicine Wild-grown herbs are becoming rare and in some cases endangered or extinct In modern China many herbs are cultivated outside of their ideal province

HARVESTING

Harvesting Chinese Herbs Herbs are harvested during certain seasons or stages of development to ensure maximum potency Certain parts of the plant are harvested at specific times to capture the highest levels of active ingredients

Guidelines for Harvesting Plant Part When Harvested Example Entire plant Fully grown Yi Mu Cao, Xian He Cao, Qing Hao Leaves Immediately before or during blossoming of flowers Da Qing Ye, He Ye, Ai Ye Flowers While blooming (most flowers) Ju Hua, Xuan Fu Hua During bud stage Jin Yin Hua, Xin Yi Hua Seeds/Fruits When fruit ripens (most fruits) Gua Lou, Xing Ren, Wu Wei Zi Immature fruit Qing Pi, Zhi Shi, Wu Mei Barks Spring and summer Huang Bai, Hou Po, Du Zhong Roots Dormant phase, late winter/early spring Tian Ma, Cang Zhu, Ge Gen, Jie Geng, Da Huang

PROCESSING

Processing (Pao Zhi) Traditional methods of processing Chinese medicinal substances Originated long ago; methods of preparation are cited in the Huang Di Nei Jing Important and sometimes neglected aspect of clinical practice in the U.S.

Reasons for Processing Remove unwanted matter (soil, non-medicinal portions) Facilitate storage and preparation for use Dissipate undesirable odors and flavors Reinforce therapeutic effect Modify herbal properties and direct actions to a specific channel/area Minimize side effects/reduce toxicity

PROCESSING METHODS MECHANICAL WATER HEAT WATER PLUS HEAT FERMENTATION SPROUTING

Mechanical Processing Sorting, sifting, scraping, peeling, winnowing: removes unwanted material, such as the hairs from Pi Pa Ye Pulverizing, grinding, flaking, grating: reduces minerals and shells to small pieces or powder Slicing, cutting: facilitates drying and extraction, standard sizes and conventional shapes

Pi Pa Ye

Mu Li

Ge Gen

Water Processing Moisten: soak to soften for cutting Wash/rinse: repeated soaking/ rinsing to remove salt and undesired odors Water-grinding (shui fei): collect finest particles suspended in water to produce a fine powder from crushed minerals (ophthalmic preparations)

Washing

Heat Processing Dry-frying (chao) Char-frying (tan) Frying with liquids (zhi) Calcining (duan) – shells/minerals Quick-frying (pao) Dry curing or baking (hong or bei) Roasting in ashes (wei)

Dry-frying (chao) Toss substances in a heated wok without oil or liquid until yellow, black or turned to ash Dries herbs for storage Increases warmth and Spleen-awakening/ Stomach-strengthening properties Harmonizes and moderates therapeutic effect Facilitates extraction of active ingredients Example: Chao Bai Zhu Bai Zhu/Chao Bai Zhu

Jing Jie (prior to charring) Char-frying (tan) Stir-frying until the outer surface is black and charred or turned to ash Moderates harshness and reduces side effects Increases astringency and potentiates the ability to stop bleeding Example: Jing Jie Tan Jing Jie (prior to charring)

Frying with liquids (zhi) Substance Properties and Effects Example Herb Honey Harmonizing, warm, sweet. Increases tonifying and moistening actions. Gan Cao Wine (rice wine) Acrid, dispersing, increase s circulation. Enhances ability to clear blockage from the channels, expel wind, and alleviate pain. Chuan Xiong Salt brine Descending, softening. Enters and tonifies Kidney. Du Zhong Ginger juice Acrid, lowers rising qi. Reduces tendency of bitter cold herbs to upset the Stomach and enhances ability to warm the Stomach and stop vomiting. Ban Xia Vinegar Astringent. Enhances astringent, analgesic, blood-activating, and detoxifying actions. Xiang Fu

Calcining (duan) Duan Mu Li Substance is heated to a high temperature until it becomes red-hot Makes substance brittle and easy to pulverize Usually applied to shells and minerals Example: Duan Mu Li

Quick-frying (pao) Fry at extremely high temperature until dark brown or cracked on the outside and yellowish inside Reduces toxicity and moderates harsh tendencies Makes active ingredients more soluble in decoction and enhances herbal effect Example: Pao Jiang Gan Jiang/Pao Jiang

Roasting in ashes (wei) Wrap herb in wet cloth, paper, or mud and heat in hot cinders until the coating is charred and cracked and contents have reached a high temperature Reduces toxicity and moderates drastic actions by removing volatile oils Example: Wei Jiang Sheng Jiang (before roasting

Dry curing or baking (hong or bei) Dry with a slow, mild heat to avoid charring the herb Frequently used for flowers and insects to dry them quickly without destroying them

Water plus Heat Processing Boiling (Zhu): in water or other liquids to alter herbal properties Steaming (Zheng): steaming over water or wine and sun-drying to alter or enhance herbal actions Quenching (Cui): dipping red-hot substance in cold water to facilitate pulverization Simmering (Ao): slowly cooking to extract ingredients and remove water; used to make syrups, gels and pastes

Water plus Heat Processing

Other Methods Fermentation Sprouting