FIFTEEN COMMONLY-USED CHINESE HERBS
Astragalus (huangqi)
The long tap roots of astragalus are, today, the most commonly used herb material in China. Astragalus normalizes immune responses (used for immune deficiency, allergies, and autoimmunity), benefits digestive functions, and treats disorders of the skin from burns to carbuncles. Astragalus is used as a promoter of the functions of several other herbs, such as salvia and tang-kuei (mentioned below). It is used in the treatment of AIDS and hepatitis, for chronic colitis, senility, and cardiovascular diseases. Cancer patients who take this herb can often avoid the white blood cell deficiencies (leukopenia) that occur with chemotherapy. The root is rich in polysaccharides and flavonoids that produce the beneficial effects. Astragalus may be used by itself, usually as a liquid extract, or in combination with other herbs in the form of teas, pills, or tablets. Dosage is from 1-60 grams per day, depending on the application and form. Caution: some individuals may experience flatulence and abdominal bloating from use of astragalus.
Atractylodes (baizhu)
The rhizomes of atractylodes are considered very important to the treatment of digestive disorders and problems of moisture accumulation. The herb helps move moisture (and nutrients) from the digestive tract to the blood, reducing problems of diarrhea, gas, and bloating, and helps move moisture from the body tissues to the bladder for elimination, alleviating edema. The herb is frequently included in tonic prescriptions, and the herb is rarely used by itself. Dosage is from 200 milligrams in capsules and tablets to 15 grams per day in the form of decoction. Caution: persons suffering from a hot and dry condition may experience worsening of those symptoms if large amounts of atractylodes are used.
Bupleurum (chaihu)
The thin roots of bupleurum are one of the most frequently used herbs in the Japanese practice of Oriental medicine. Doctors in Japan have found it useful in the treatment of liver diseases, skin ailments, arthritis, menopausal syndrome, withdrawal from corticosteroid use, nephritis, stress-induced ulcers, and mental disorders. The roots are rich in saponins that reduce inflammation and regulate hormone levels. The herb is not used by itself, but rather in formulas with about four to twelve ingredients, made as teas, pills, or tablets. Dosage ranges from a few hundred milligrams of powder to about 15 grams in tea per day. Caution: some individuals may experience dizziness or headaches from use of bupleurum.
Cinnamon (guizhi and rougi)
The twigs (guizhi) and bark (rougi) of this large tropical tree are said to warm the body, invigorate the circulation, and harmonize the energy of the upper and lower body. Modern studies demonstrate that cinnamon reduces allergy reactions. Traditionally, cinnamon twig is used when the peripheral circulation is poor and cinnamon bark is used when the entire body is cold. If the upper body is warm and the lower body is cold, then cinnamon will correct the imbalance. Cinnamon is usually cooked together with other herbs to make a warming tea, or powdered with other herbs to make a pill or tablet that regulates circulation of blood. Dosage is 0.3-3 grams of bark and up to 9 grams of twig per day. Caution: large amounts of cinnamon are irritating to the liver and should not be used by those with inflammatory liver disorders.
Coptis (huanglian)
This rhizome (underground stem) is one of the most bitter herbs used in Chinese medicine. It is rich in alkaloids that inhibit infections and calm nervous agitation; it is usually combined with other bitter-tasting herbs, such as phellodendron, scute, and gardenia, to promote these actions. Examples of its many uses include treatment of skin diseases, intestinal infections, hypertension, and insomnia. Coptis is a close relative of an extremely bitter and very useful American herb, goldenseal. Because of its taste, coptis is most often used in the form of pills or tablets. Typical dosage is from a few hundred milligrams of powder to 3 grams in decoction per day. Caution: regular use of coptis in large dosage may cause diarrhea.
Ginger (jiang)
The fibrous rhizome of this herb is highly spicy and said to benefit digestion, neutralize poisons in food, ventilate the lungs, and warm the circulation to the limbs. Today, ginger is commonly used as a spice in cooking; as a medicine it has been shown helpful in counteracting nausea from various causes including morning sickness, motion sickness, and food contamination. Many herbalists use ginger in the treatment of cough (it acts as an expectorant) and common cold. Ginger is used in making teas and the powder is encapsulated for easy consumption. Typical dosage is from a few milligrams used as an assistant in herb formulas to about 3 grams per day in making decoctions. Instant tea granules (sugar or honey base) are available. Caution: persons who suffer from dryness-dry cough, thirst, dry constipation, etc.-may find that ginger worsens the condition.
Ginseng (renshen)
The root has long been cherished as a disease-preventive and a life preserver. It calms the spirit, nourishes the viscera, and helps one gain wisdom. Modern applications include normalizing blood pressure, regulating blood sugar, resisting fatigue, increasing oxygen utilization, and enhancing immune functions. Traditionally, the root is cooked in a double boiler to make a tea, used either alone or with several other herbs. Today, teas can be made quickly from carefully prepared extracts in liquid or dry form; ginseng powder is made into tablets or encapsulated, and ginseng formulas are available in numerous forms for easy consumption. Typical dosage is 0.5-3.0 grams. Higher doses may be used over the short term for specific therapeutic actions: in China 30 grams is recommended to treat shock (sudden hypotension). Caution: excessive consumption of ginseng can lead to nervousness and may produce hormonal imbalance in women.
Hoelen (fuling)
This herb is a large fungus that grows on pine roots. It is used to alleviate irritation of the gastro-intestinal system and, like atractylodes, it helps transport moisture out of the digestive system into the blood stream and from the various body tissues to the bladder. When bits of the pine root are included in the herb material it is called fushen; the combination of the fungus and pine produces a mild sedative action. This herb, because it is quite mild, is mostly used in making decoctions or dried decoctions, with a dosage equivalent of about 10-15 grams per day. The herb is non-toxic and rarely causes any adverse effects.
Licorice (gancao)
The roots have an extremely sweet taste (but are also bitter) and are said to neutralize toxins, relieve inflammation, and enhance digestion. In Europe, a drug has been made from licorice extract that heals gastric ulcers. Licorice is used by Chinese doctors in the treatment of hepatitis, sore throat, muscle spasms, and, when baked with honey, for treatment hyperthyroidism and heart valve diseases. Traditionally, licorice is thought to enhance the effectiveness of herb formulas and is used to moderate the flavor of herb teas; as a result, it is found in about one-third of all Chinese herb prescriptions. Licorice powder is encapsulated for easy consumption or mixed with other herbs and tableted. Dosage is from very small amounts (a few hundred milligrams) to 15 grams per day in decoction used to treat viral hepatitis. Caution: excessive consumption of licorice over an extended period to time can cause sodium/potassium imbalance with symptoms of tachycardia and/or edema.
Ma-huang (mahuang)
The stem-like leaves when taken in a dose of several grams stimulate perspiration, open the breathing passages, and invigorate the central nervous system energy. It has been shown that most of these effects are due to two alkaloid components, ephedrine and pseudoephedrine, both of them having been made into modern drugs (for asthma and sinus congestion, respectively). In addition, the stimulating action of ma-huang has led to its use as a metabolic enhancer (burns calories more quickly) for those who are trying to lose weight. Ma-huang also has anti-inflammatory actions useful in treating some cases of arthralgia and myalgia. Ma-huang can be made into a tea, or used in extract form; powdered ma-huang is rarely used. Dosage range is 1-9 grams/day, usually in two or three divided doses. Caution: the stimulant effect of ma-huang can cause insomnia and agitation; persons with very high blood pressure may find this symptom worsened by use of ma-huang.
Peony (baishao and chihshao)
The root of this common flower is used to regulate the blood. It relaxes the blood vessels, reduces platelet sticking, nourishes the blood, and promotes circulation to the skin and extremities. The root of both wild and cultivated peonies are used. The wild peony yields “red peony” (chihshao) a fibrous root that is especially used for stimulating blood circulation. The cultivated peony yields “white peony” (baishao) a dense root that nourishes the blood. Peony is often combined with tang-kuei, licorice, or other herbs mentioned here to enhance or control their effects. The dosage range is from 0.5-15 grams per day. Peony rarely causes any adverse reactions.
Rehmannia (dihuang)
The root of this herb is a dark, moist herb that is extensively used to nourish the blood and the hormonal system. It is frequently used in the treatment of problems of aging, because of its ability to restore the levels of several declining hormones. There are two forms of the herb that are currently used: one, designated shengdihuang or raw rehmannia, is given to reduce inflammation and is included in many formulas for autoimmune disorders; the other is designated shoudihuang or cooked rehmannia, and is used as a nourishing tonic. Often, the two forms are combined together in equal proportions to address inflammatory problems that are related to the lack of adequate levels of regulating hormones. The herb is mainly used in making decoctions or dried decoctions, with a dosage of 10-30 grams per day. Caution: persons with weak digestion and tendency to experience loose stool or diarrhea may find that this herb, especially cooked rehmannia, worsens those symptoms.
Rhubarb (dahuang)
This large root was one of the first herbs that the Western world imported from China. It serves as a very reliable laxative, and also has other benefits: enhancing appetite when taken before meals in small amounts, promoting blood circulation and relieving pain in cases of injury or inflammation, and inhibiting intestinal infections. Rhubarb also reduces autoimmune reactions. The impact of rhubarb is influenced by how it is prepared; if it is cooked for a long period of time, the laxative actions are reduced but other actions are retained. Typical dosage is 0.5-3 grams per day. Caution: rhubarb, alone or in formulas, should not be used by those with irritable bowel conditions, as it may cause cramping and diarrhea.
Salvia (danshen)
The deep red roots of this Chinese sage plant have become an important herb during the past two decades even though it was used for centuries before that. It is applied in almost all cases where the body tissues have been damaged by disease or injury; thus, it is given for post-stroke syndrome, traumatic injury, chronic inflammation and/or infection, and degenerative diseases. It is best known for its ability to promote circulation in the capillary beds-the so-called microcirculation system. In addition, salvia lowers blood pressure, helps reduce cholesterol, and enhances function of the liver. It may be consumed alone or with other herbs, in wines, teas, pills, or tablets; dosage is 1-20 grams per day. Salvia rarely causes any adverse reactions.
Tang-kuei (danggui)
The root has been long respected as a blood-nourishing agent. It has its highest rate of use among women because tang-kuei will help to regulate uterine blood flow and contraction, but when employed in complex formulas it can be used by both men and women to nourish the blood, moisten the intestines, improve the circulation, calm tension, and relieve pain. Tang-kuei is frequently said to have estrogenic effects, but this is not a valid claim. The recommended dosage for tang-kuei is 0.5-9 grams per day. Tang-kuei may be made as a tea or cooked with chicken to make soup (the taste is quite strong), but it is often used today as a powder, encapsulated or made into tablets, alone or with other herbs. Caution: some individuals find that tang-kuei causes nausea or loose stool.
N/B:This article is written by Subhuti Dharmananda, Ph.D., Institute for Traditional Medicine, Portland, Oregon,link:http://www.itmonline.org/arts/herbintro.htm
