2. HOW TO CLASSIFY HERBS AND PREPARE
THEM
OVERVIEW
In this module we cover the following topics:
A definition of a herb
Categorisation of herbs
Categorising herbs based on plant properties
Categorising herbs based on their usage
Categorising herbs based on their active constituents
Preparing herbal medicines
OBJECTIVE
In this module, you will
be introduced to the
various methods used to
classify herbs. You will
ultimately gain a greater
understanding of the
vast array of herbs
available for your use,
and you will learn how
to differentiate between
them.
As a herbalist you’ll be able to identify
herbs through sight, smell and touch
You will also learn how
to prepare herbs in a
variety of different forms such as infusions, tinctures and decoctions.
A DEFINITION OF A HERB
A herb is a fleshy plant that produces seeds. Herbs are used as foods,
flavourings and medicines. The word ‘herb’ is also often used to
describe certain fruits, bark, flowers, leaves, a root or any part of a
plant.
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There are a wide variety of herbs that come in the form of common
and uncommon types.
There are also a variety of herbal medicine systems. These include
European, Native American, Ayurvedic, Chinese, and Western
herbalism.
These systems all share a common goal: to treat the body as a whole.
The aim is for the energy of the plant to work together with the natural
energy of the client.
CATEGORISATION OF HERBS
Herbs are classified differently according to the different herbal
systems. Different herbal systems use a variety of methods of classification, such as by colour, botanical family, or morphology. Alternatively the Chinese system uses ‘body energy concepts’ to categorise
different herbs.
Other systems for naming plants are by common names, economic
importance and geographic distribution.
CATEGORISING HERBS BASED ON PROPERTY
Herbs fall into five major categories. These are:
Aromatic herbs
Astringent (tannins) herbs
Bitter herbs
Mucilaginous herbs
Nutritive herbs
These categories can be easily identified using senses of smell, taste
and touch.
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AROMATIC HERBS
Aromatic herbs are easy to identify due to their production of a
pleasant aroma. Most aromatics are volatile oils. They can also
stimulate the taste buds due to their spicy taste. These herbs are not
used solely for their therapeutic benefits; they are also used as
flavouring and perfumes.
There are two main types of aromatic herbs:
Stimulants
Nervines
1. Stimulant herbs
Stimulant herbs are used to stimulate and increase energy within the
body, and most often affect the respiratory, circulatory, and digestive
systems; increasing the energy and activity of these areas in the body.
Some examples of stimulant herbs are capsicum, fennel, garlic,
ginger, peppermint, sage, thyme, catnip, feverfew, lemon grass,
pennyroyal, and damiana.
2. Nervine herbs
Nervine herbs are primarily used to heal and relieve the nervous
system. They can also aid respiratory, digestive and circulatory
systems.
Some examples of nervine herbs are valerian, chamomile, skullcap,
ginger, lady’s slipper, sarsaparilla Passionflower, Oats and dong quai.
ASTRINGENT HERBS
Astringent herbs contain tannins which are used to aid the tightening
(or contraction) of living tissue. They can also assist in stopping
discharges.
The digestive, urinary and circulatory systems can all benefit from
astringent herbs. However, caution is needed as not all astringent
herbs can be taken internally and large doses of astringent herbs can
sometimes prove toxic to the liver.
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Some examples of herbal astringents are red raspberry, bayberry,
white oak, comfrey (externally), golden seal, white willow,
peppermint, slippery elm, black walnut etc.
BITTER HERBS
These herbs contain phenols and phenolic glycosides, alkaloids or
saponins.
There are four types of bitter herbs, these include:
Laxative herbs
Diuretic herbs
Saponin-containing herbs
Alkaloid-containing herbs
1. Laxative herbs
Laxative herbs come in several different forms. They can be:
Bulk laxatives
Lubricant laxatives
Stimulant laxatives
These herbs do not irritate the bowel. Instead, they encourage
contraction of the intestinal system.
Some examples of laxative herbs are aloe, cascara, senna, pumpkin,
psyllium barberry, yellow dock, liquorice, gentian, safflowers and
golden seal.
2. Diuretic herbs
Duiretic herbs help cleanse the vascular system, kidneys and liver by
aiding the removal of bodily fluids through the urinary system.
Some examples of diuretic herbs are burdock, asparagus, blessed
thistle, cornsilk, chickweed, hawthorn, dandelion, uva ursi, grapevine,
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nettle, horsetail, juniper berries, milk thistle, hydrangea, parsley and
peach bark.
3. Saponin containing herbs
You can recognise saponin (Latin ‘Sapo’ meaning ‘Soap’), containing
herbs due to their reaction to water. They produce a frothy, foamy
solution.
Saponin containing herbs aid the digestive tract by acting as an
emulsifier breaking down fat soluble molecules. They also have a
useful property in that they aid the body’s ability to take in other
active compounds.
Another feature of saponin containing herbs is that they disrupt red
blood cells by dissolving their cell membrane.
Sapononin herbs can be taken internally, as they are not absorbed at
all by the body. This makes them comparatively harmless.
Examples of saponin containing herbs/foods are beans, alfalfa, wild
yam root, liquorice, schizandra, black cohosh, blue cohosh, ginseng,
yucca, and gotu kola and soapwort.
4. Alkaloid containing herbs
Alkaloids are a bitter natural compound found in plants containing
nitrogen, although they can be difficult to classify.
Alkaloids do have a therapeutic value and care needs to be taken even
with herbs that are considered perfectly safe, as significant levels of
alkaloids can have a toxic impact leading to symptoms like vomiting
and diarrhoea.
Examples of alkaloid containing herbs are golden seal, ephedra,
valerian, lobelia, passionflower and capsicum.
MUCILAGINOUS HERBS
Mucilaginous herbs are sweet, mild to the taste and smooth to the
palate when taken with water. The healing properties of mucilaginous
herbs are derived from the herb’s main ingredient, polysaccharides.
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Mucilaginous herbs are useful for adding volume to the stool and
absorbing toxins from the bowel.
When applied topically as a poultice or cream this is one of the most
effective methods of using these herbs.
Mucilaginous herbs can also benefit the digestive tract. They can be
used as lozenges to sooth the throat.
The main benefits of these herbs are:
They reduce bowel movement time
They absorb and remove toxins from the intestinal system
They help maintain regularity in the intestine
They are soothing
Mucilaginous herbs include: burdock, aloe, glucomannan, dandelion,
echinacea, kelp, fenugreek, psyllium, slippery elm, althea, dulse,
comfrey, Irish moss, and mullein and flax seeds.
NUTRITIVE HERBS
As their title suggests, nutritive herbs provide nutrition to the diet.
They are considered as a source of food. Plus they can also provide
fibre, mucilage and a diuretic action.
Nutritive herbs are a great source of vitamins, carbohydrates, protein,
and essential fatty acids. Additionally, they also provide the minerals
that we need for ample nourishment.
Some examples of nutritive herbs include: rosehips, lemon, asparagus,
carrot, banana, cabbage, barley grass, cauliflower, grapefruit, orange,
bee pollen, broccoli, hibiscus, oatstraw, papaya, pineapple, acerola,
apple, red clover, parsley, dandelion, hops, spirulina, bilberry, stevia,
and wheat germ.
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EXERCISE 2.1
Tick the box next to the most appropriate choice from the options
given.
Which of the following is not true?
Stimulant herbs increase the energy and activity of the body.
Nervine herbs heal and relieve the nervous system.
Astringent herbs act as irritants to the bowel.
Bitter herbs contain phenols and phenolic glycosides, alkaloids or
saponins.
Diuretic herbs bring about loss of bodily fluids through the urinary
system.
The answer to this exercise can be found at the end of the module.
CATEGORISING HERBS BASED ON THEIR USAGE
Another way to classify herbs is by their usage, such as culinary,
aromatic, ornamental and medicinal herbs.
CULINARY HERBS
You’re probably familiar with some culinary herbs, and you might be
able to find some in your kitchen. This is because they are often used
in cooking to add flavour to meals.
For example you might use parsley to garnish your chicken. Or you
might use sage to flavour pork sausages. Other useful culinary herbs
are thyme, basil, mint, marjoram and chives.
AROMATIC HERBS
Do you wear perfume? If you do, the smell might have originated
from aromatic herbs, as they are herbs that produce a pleasant aroma.
They are often used in perfumes, and for other scents.
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Alternatively, do you have dried herbs in your home that you use to
scent linens and garments? These are most likely aromatic herbs that
you are using.
Some examples of aromatic herbs are rosemary, mint, marjoram,
lovage, lavender and basil.
ORNAMENTAL HERBS
Ornamental herbs are used to brighten up dull areas. They come in
bright colours, and often produce flowers and foliage.
Some examples of ornamental herbs are lavender, thyme, chives, and
mint nasturtium flowers.
MEDICINAL HERBS
As a herbalist, medicinal herbs will probably be of most interest to
you, as they are the herbs that have curative powers and healing
properties.
Remember: Medicinal herbs are potent and should always be used
with care, and a proper knowledge of what you are taking.
CATEGORISING HERBS BASED ON THEIR ACTIVE CONSTITUENTS
Another method of classifying herbs is through their active constituents.
By looking at active constituents we can better understand how the
herbs produce medicinal actions and work within our bodies.
Here is a table listing the properties of active constituents.
NAME OF THE
PROPERTIES
CONSTITUENT
Alkaloids
Alkaloids are a mixed group. However, they all
share a common property, in that they contain
a nitrogen bearing molecule.
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Anthocyanins
Anthocyanins help maintain healthy blood
vessels.
Anthraquinones
Anthraquinones stimulate bowel movements by
irritating the large intestine.
Bitters
Bitters are a varied group. Their bitter taste aids
digestion and the production of saliva. They
also increase your appetite.
Cardiac glycosides
These constituents help maintain a healthy
heart, and also help in lowering blood pressure.
Coumarins
Coumarins are used to thin the blood. They can
also be used as a muscle relaxant. Additionally
they can be used as a sunscreen.
Cyanogenic
glycosides
These constituents benefit the heart and
muscles due to their ability to sedate and relax.
Flavonoids
Flavonoids reduce inflammation, strengthen
capillaries and help sustain good circulation.
Glucosilnates
Glucosilnates help reduce the swelling of
painful joints.
Minerals can be used as mineral supplements.
Minerals
Mucilage
This constituent protects the digestive tract
from irritation and inflammation.
Phenols
Acting as an antiseptic, phenols help reduce
inflammation.
Saponins
Saponins come in two forms: steroidal and
triterpenoid. They affect the hormones, and are
expectorants.
Tannins
Tannins can contract skin tissue and have an
anti-inflammatory property when taken
internally.
Vitamins
Vitamins can be taken to increase daily intake.
Volatile oils
Volatile oils produce a variety of therapeutic
effects and can be used in a concentrated form
as the essential oil of a herb.
Besides the categories discussed earlier in this module, herbs can also
be categorised according to their biological lifecycle such as annuals,
biennials and perennials.
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EXERCISE 2.2
Tick the box(es) next to the most appropriate answer(s) from the
options given.
Which of the following properties are manifested in the active
constituent Cardiac glycosides found in herbs?
Lowers blood pressure.
Protects the digestive tract from irritation and inflammation.
Helps maintain a healthy heart.
They contract the tissues of the skin, improving resistance.
The answer to this exercise can be found at the end of the module.
PREPARING HERBAL MEDICINES
There are a variety of ways in which herbs can be used. Some of the
ways include:
1. Infusions/teabags
2. Combination of decoction/infusion
3. Hot and cold infused oils
4. Pills, tablets, capsules
5. Tinctures
6. Syrups and juices
7. Creams and ointments
8. Essential oils
9. Poultices
You will find as you begin to build up a client base, you will have to
adapt your herbal medicine preparation method according to each
client. For example, children, pregnant women and older people are
more likely to need preparations that are easier to take, like syrups,
teas, sweetened decoctions and infusions.
These preparations are better for children etc. because they are easier
to swallow than pills and tablets. Plus preparations in liquid form
metabolise quicker, resulting in the medicine taking effect sooner.
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Generally tablets, capsules, creams and tinctures are available in
prepared form from shops. Whilst you can prepare herbal teas,
infusions, decoctions, syrups, massage oils and ointments.
INFUSIONS
To prepare an infusion you have to place a quantity of herb (a large
handful or couple of tablespoons) into a large jug or cafetiere, pour on
boiling water, and leave it to steep or soak until completely cool.
Strain out the plant material and you can drink infusions either hot or
cold. To make infusions more appealing you can add sugar or honey
to make it a bit sweeter.
Keep infusions in the refrigerator and use them as required, but be
sure to discard them after 24 hours and make a fresh amount.
EXERCISE 2.3
Prepare an infusion. You need one of the following: flowers,
fresh/dried herbs, aerial parts, seeds, etc.
1. Put 75 g of fresh thyme or 25 g of dried thyme in a kettle or teapot
with a tight lid.
2. Put hot water over the ingredients. Steam should not be let out.
3. Keep it for approximately 10 minutes and then strain the infusion
into a cup. If left for longer the brew will be stronger.
4. Store the infusion in a fridge.
The preparation should be enough to last for 24 hours with 3-4 doses
per day.
Thyme infusions are helpful for chest infections, stomach chills, and
irritable bowel.
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TEA BAGS
You can use herbal tea bags in exactly the same way you would any
ordinary tea bag.
If you are unable to get hold of any herbal tea bags, then you can
produce your own. To do this you can wrap 1 to 2 teaspoons of dried
herbs in some thin cloth and tie it with some string, leaving enough
cloth to hold on to at the top, alternatively you can use a tea infuser
which holds the herbs inside.
Allow it to infuse in a cup of tea for 10-15 minutes.
If herbs are available in powdered form then add 30g of the powdered
herb to 500ml of hot water. Drink it as hot tea.
EXERCISE 2.4
Go to your local health food store and see if you can buy some
herbal tea bags.
DECOCTIONS
You can produce a decoction by boiling woody parts of a herb such as
root, bark or seeds in water. This will extract the herb’s virtues such as
bitters and other volatile ingredients.
Certain parts of the plants are tough and hard. So they need to be
decocted.
When making a decoction never use aluminium utensils. Instead, you
should always use enamel, ceramic, glass, stainless steel or fireproof
pottery. Use a nylon or plastic sieve to strain the decoction and a jug
with a tight lid.
As a rule, the ratio between fresh herbs and water should not be more
than 1 part herb to 30 parts water. If multiple herbs were to be used,
then the ratio would be 1:25.
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After simmering for 15-20 minutes, residual water content should be
reduced to 2/3rd quantity. The final quantity should last for a whole
day.
Preserve your decoction in a cool place after it is strained. A normal
or standard dose is 150-175 ml. This should be taken three times a
day.
EXERCISE 2.5
HOW TO MAKE…
A DANDELION ROOT DECOCTION
You are going to make a dandelion root decoction. Dandelion
decoctions help reduce the effects of a hangover. They can also be
used to treat acne, and can act as a diuretic to reduce congestion
and inflammation of the liver.
To make a dandelion root decoction you should:
1. Get some dandelion root
2. Take 2 - 3 teaspoons of dandelion and put them in a saucepan
3. Add a cup of water to the dandelion root
4. Bring this mixture to the boil
5. Allow this decoction to simmer for approximately 10 to 15 minutes
6. Strain the mixture with a tea strainer or sieve
For best effects drink this decoction three times a day.
BLENDING INFUSIONS AND DECOCTIONS
It is possible to blend infusions and decoctions together. This
combines the qualities of each to produce optimum medicinal
benefits. To blend an infusion and decoction:
1. Take 750ml of cold water in a saucepan and fill it with roots or
bark and cover the pan.
2. Let the contents simmer till it is reduced to 2/3rd quantity.
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3. Put the leaves/dried herbs in a jug/teapot and strain the decoction.
Then let it infuse for 10-15 minutes.
4. Strain the mixture and, if needed, add some honey/sugar for taste.
Three doses should be taken in a day. It is better to take the mixture
hot (but remember this is a much stronger mix than a simple
tea/infusion).
INFUSED OILS
Infused oils are rubbed and massaged on to parts of the body. They
are used to reduce aches and pain, to aid sleep, to help you relax and
to relieve restless nerves.
To make infused oils, put 500ml of sunflower oil or vegetable oil in
200g of fresh herb or 100g of dried herbs (make sure they are fully
dried) into a pan and heat gently uncovered for about one hour. Then
strain the mix and bottle it, putting the cap on when cooled. This
should be stored in dark glass bottles and kept in a cool place for a
year. Occasionally stir the contents of the bottle. Securely tighten the
bottle with a cork or a lid cover.
If a thicker ointment is needed add 28grams of beeswax to the mixture
as it heats. Stir it, let it cool, and then bottle it as above.
Infused oils can be used hot or cold. To prepare hot infused oils:
1.
Put the herb and oil in the upper part of a two-part saucepan/glass
bowl. The lower part should be filled with water.
2.
Simmer the contents for 3 hours.
3.
Once the preparation has been boiled on a slow/medium heat, the
content should be strained by means of a wine press and then
stored in dark glass bottles.
Hot infused oils can be used for:
Arthritis, bruises, sprains with dried leaves of comfrey.
Irritant eczema with aerial parts of chickweed.
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To prepare cold infused oil:
1.
Put the herbs in a jar with some sunflower oil.
2.
Seal the jar with a threaded lid. Leave the preparation in the sun
for two weeks.
3.
Then, after two weeks, pour the mixture into a wine press, to
extract the oil.
4.
Store this oil in dark glass bottles in a cool place.
Cold oil extracted from fresh/dried petals of pot marigold can be used
for disorders such as thrush, athlete’s foot and grazes.
St. John’s Wort can be used for burns, minor scalds, and sunburns.
TABLETS AND PILLS
You are less likely to make tablets and pills, as this is often left to
large-scale herbal medicine producers.
A tablet normally contains 500-600 mg contents of dried herbs.
CAPSULES
The outside coating of a capsule is made of gelatine. When taken
without water, capsules can potentially get stuck in your throat.
Inside the capsule, you will find about 600mg of herbal powder.
Sometimes this herbal powder is a combination of several herbs.
Sometimes you will have clients who do not like taking herbs in
capsule form. If this is the case, then you can separate the herbal
powder from the gelatine capsule and then the client can just take the
powder with water.
EXERCISE 2.6
Go to your local health food store and see what herbal tablets/pills or
capsules are on offer.
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TINCTURES
To produce a herbal tincture, you have to:
1. Fill a pint jar half full of either coarsely chopped fresh plant
material or dry herb, and top it up with a good quality alcohol such
as vodka to the top of the jar.
2. Ensure you push the herbs down into the alcohol making sure all
the air is emitted.
3. Leave it for about 6 weeks, then strain through a cheesecloth into a
bowl before returning it to the glass jar to be decanted as necessary
into dropper bottles.
It is possible to mix herbal extracts. To make 25% resultant water, you
need to put the mixture or alcohol and 100g of dried herbs into a jar.
This jar should be large enough to hold 165ml of water and 335ml
vodka.
Leave your mixture for 15 days in a spot where it will catch the sun
and shade. Remember to shake and stir the mixture daily. Finally,
after 15 days strain the mixture using a wine press or cheesecloth.
A normal dose is 1 teaspoon three times a day. You can safely retain
this tincture for 2 years.
SYRUPS
Syrups are ideal for children because they are sweet to taste and much
easier to take.
They are normally given to children suffering a cough or an inflamed
throat. They can also be used as tonics.
Syrups are often made with herbs such as marshmallow, hyssop,
elecampane, thyme, and liquorice.
A normal dosage is 5-10ml three times a day.
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JUICES
Juices are extracted from herbs like oats, chamomile, dandelion,
onion, lemon balm, St.John’s Wort, rosemary, valerian, thyme, and
yarrow.
You can drink juices on their own, or combined with a tincture. Store
opened bottles of juice in the fridge.
CREAMS AND OINTMENTS
Creams contain ingredients such as fat, oil, and water based
ingredients. These ingredients soften the skin, and are easily absorbed.
Often you will find that creams contain a mixture of petroleumderived bases and organic fats and preservatives. These enhance the
shelf life of the ointment.
Ointments contain no water. Instead they contain oil, fats, paraffin,
wax or petroleum jelly. The lack of water keeps the skin moist, and
creates a protective layer on the skin.
Some creams and ointments prepared from herbs can be found in the
table below:
NAME OF THE
USAGE
HERB
Chamomile
Chamomile soothes allergic skin infections
and eczema.
Arnica
Arnica helps relieve chilblains, sprains,
swelling and bruises.
Chickweed
Chickweed is useful for drawing out splinters,
corns or boils
Comfrey
Comfrey soothes sprains, bruises and arthritic
conditions
Evening primrose heals eczema and dry skin
Evening primrose
Pot Marigold
Pot Marigold relieves fungal infections, dry
eczema, cuts and grazes
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Heartsease
Sage
Heartsease is useful for skin rashes and
nappy rashes
Sage is a good general antiseptic cream
Slippery elm
Slippery elm soothes corns and splinters
Witch hazel
Witch hazel is an astringent used for varicose
veins and piles
Elderflower heals chapped hands
Elderflower
Tea tree
Tea tree relieves fungal infections such as
thrush
ESSENTIAL OILS
Essential oils are produced from highly concentrated herb extracts and
generally should always be used diluted. To dilute them you can add
them to sweet almond oil, sunflower oil, wheat germ oil and other
vegetable oils.
Do not apply neat essential oils to your skin as they are skin irritants.
Be especially careful not to get it in your ears, eyes, nose or any other
sensitive parts of your body. Only use them after they have been
diluted with water or infused herbal oil.
Aromatherapy is a practice that regularly uses essential oils. They are
used as tonics and relaxants to sooth aches and pains and to help you
sleep.
EXERCISE 2.7
Go to your local health store and take a look at the variety of
essential oils that they offer. Buy any that you find interesting and try
them out.
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POULTICE
You can produce a poultice by spreading herbal paste on cloth. You
then apply it externally to the body.
Poultices are used for fomentation. Fomentation is a term used to
describe the use of a wet and warm covering that helps to reduce and
relieve pain and inflammation.
To prepare a poultice:
1. Chop, grate or mash a herb into small pieces and then pour enough
boiling water to just cover and leave it for five minutes. Then mash
it together and leave it to cool.
2. Spread the herb mixture, on to the area. Finally, secure it with
gauze/cotton strips.
3. Do not remove the application for several hours.
You will see how to make a plantain poultice in Module 7.
EXERCISE 2.8
Tick the box(es) next to the most appropriate answer(s) from the
options given.
Which of the following statements are true?
Herbal medicines are generally mild and hence they can be used
in concentrated form. There is no need to dilute them before
ingestion.
Syrups are generally used for treating a cough or as tonics.
Decoctions are prepared from soft parts of a tree.
Ointments do not have any water content; yet they are used to
preserve moisture in the skin.
The answer to this exercise can be found at the end of the module.
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PRESERVATION OF HERBS AND HERBAL PREPARATIONS
Protect all dried herbs and preparations from sunlight or excessive
light.
Keep all dried herbs and herbal preparations in a cool, dry place.
Store all herbs and herbal preparations in air tight containers and
always away from children and animals.
Prepare herbal preparations in a glass, stainless steel, or plastic
container, but not aluminium.
Store herbs and herbal preparations separately from metals.
EXERCISE 2.9
For preservation of dried herbs and herbal preparations during
storage, what should they be protected from exposure to. Give three
answers:
1.
2.
3.
The answers to this exercise can be found at the end of the module.
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EXERCISE 2.10
Given below is a list of excipients or ingredients that are added to
herbs in order to make herbal preparations.
Excipients are added to impart a certain consistency or property to
the formulation, but they have no therapeutic value of their own.
The other list is the type of herbal preparations in which such
excipients are commonly used.
Match the herbal preparation with the excipient that is used for it.
NO EXCIPIENT
CODE HERBAL
PREPARATION
1
Sunflower Oil/Vegetable
oils
A
Creams and ointments
2
Petroleum Jelly
B
Capsules
3
Alcohol
C
Essential Oils
4
Gelatine
D
Tinctures
The answer to this exercise can be found at the end of the module.
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SUMMARY
1. You realise that there are several ways to classify herbs.
2. You are able to classify herbs based on their properties.
3. You understand how to classify herbs by their usage.
4. You can classify herbs according to their active constituents.
5. You are able to prepare herbs in a variety of ways such as
infusions and decoctions.
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TODAY’S TASK
Complete the following table.
Print this page to write your answers in the box.
Common
name
Scientific
name
Constituent
Use
/Property
Categorisation
categorisation
Aloe
Chamomile
Dill
Echinacea
Ginger
Nettle
Parsley
Sage
Thyme
When you’ve completed this task, click on the following link to
access your first Progress Test - http://www.inst.org/hm/?page_id=7
'If this is your first test, you will need to register for it. Click the
'Register' link' once you’ve clicked the link above.
Make a note of your login details; you’ll need them for the rest of the
Progress Tests as well as your Final Exam.
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EXERCISE ANSWERS
EXERCISE 2.1
Which of the following is not true?
-
Astringent herbs act as irritants to the bowel.
EXERCISE 2.2
Which of the following properties are manifested by active constituent
Cardiac glycosides found in herbs?
- Lowers blood pressure
- Helps maintain a healthy heart
EXERCISE 2.8
Which of the following statements are true?
- Syrups are generally used for treating cough or as tonics.
- Ointments do not have any water content; yet they are used to
preserve moisture in the skin.
EXERCISE 2.9
For preservation of dried herbs and herbal preparations during storage,
what should they be protected from exposure to:
- Sunlight or excessive light
- Heat
- Prolonged contact with metal
How to Classify Herbs and Prepare Them
Module 2 Page 24
EXERCISE 2.10
NO EXCIPIENT
CODE HERBAL PREPARATION
1
Sunflower Oil/Vegetable oils C
Essential Oils
2
Petroleum Jelly
A
Creams and ointments
3
Alcohol
D
Tinctures
4
Gelatine
B
Capsules
How to Classify Herbs and Prepare Them
Module 2 Page 25