TCM Preperation Methods

Both Ayurveda and traditional Chinese medicine developed methods for processing herbs that reduce toxicity, increase their effectiveness, alter their properties, or remove offensive odors. Western herbalism is not as sophisticated in its processing methods.

Steaming and Drying

A glutinous and demulcent root such as Chinese foxglove (which has a cooling energy) is repeatedly steamed with wine and sun-dried by the Chinese. Korean red ginseng is made by steaming the ginseng roots and then drying them. These processes make the herbs have a more warming energy. Western herbs such as marshmallow and comfrey may be prepared in this manner.

Dry-roasting and stir-frying

Dry-roasting certain herbs will enhance their fire or yang characteristics. Herbs like bupleurum are prepared in this way. Western herbs that are dry-roasted for added flavor include dandelion, chicory, and comfrey roots. In the raw state these herbs have a cooling energy, but when roasted they develop a slightly warmer energy. When a little honey is added to the herb as it is stirred and dry-roasted in a wok, it adds a tonic effect through its sweetness. In traditional Chinese medicine, licorice and astragalus are often dry-roasted with honey.

Soaking in spirits or wine

Herbs that are soaked in grain spirits or wine enter the blood with optimum efficiency and have an escalating energy. The alcohol acts as an usher as well as an energizer to blood circulation. Such preparations are used in traditional Chinese medicine as tonics to treat circulatory disorders such as arthritic and rheumatic complaints.

Processing with salt

In traditional Chinese medicine, a pinch of salt is added to herbs intended to tonify the urinary tract. Salt acts as a carrier for the other herbs in the formula, bringing their action to the kidneys. It also adds a moisture-retaining effect. Salt enhances the descending energy of a formula.

Processing with vinegar

The sour taste generally, and vinegar in particular, has a descending and astringent energy and targets the liver.

Leaching with water

This is done mainly to remove tannic acid and certain toxic substances. Acorns were prepared in this manner by Native Americans.

Sand heating

Certain herbs are roasted by mixing them in sand and heating them in a wok while stirring frequently. This allows a much higher temperature than stir-frying without the sane, and the roots will heat more evenly.

Baking

Herbs can be baked with honey, ginger, or other carriers to enhance certain effects. Honey makes herbs more tonic and moistening. Ginger makes them more warming and dispersing, promoting circulation and digestion.