1. Source, Identification and Processing of Herbs
Materia Medica I

2. CULTIVATING

3. Growing Chinese Herbs
Geography
Climate
Collection/ Harvesting

4. 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

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

6. Where Do I Come From?
Xi Yang Shen

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

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

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

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

11. 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

12. HARVESTING

13. 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

14. 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

15. PROCESSING

16. 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.

17. 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

18. PROCESSING METHODS MECHANICAL WATER HEAT WATER PLUS HEAT FERMENTATION
SPROUTING

19. 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

20. Pi Pa Ye

21. Mu Li

22. Ge Gen

23. 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)

24. Washing

25. 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)

26. 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

27. 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)

28. 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

29. 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

30. 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

31. 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

32. 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

33. 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

34. Water plus Heat Processing

35. Other Methods
Fermentation
Sprouting