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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. How to Classify Herbs and Prepare Them Module 2 Page 1 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. How to Classify Herbs and Prepare Them Module 2 Page 2 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. How to Classify Herbs and Prepare Them Module 2 Page 3 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, How to Classify Herbs and Prepare Them Module 2 Page 4 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. How to Classify Herbs and Prepare Them Module 2 Page 5 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. How to Classify Herbs and Prepare Them Module 2 Page 6 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. How to Classify Herbs and Prepare Them Module 2 Page 7 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. How to Classify Herbs and Prepare Them Module 2 Page 8 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. How to Classify Herbs and Prepare Them Module 2 Page 9 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. How to Classify Herbs and Prepare Them Module 2 Page 10 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. How to Classify Herbs and Prepare Them Module 2 Page 11 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. How to Classify Herbs and Prepare Them Module 2 Page 12 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. How to Classify Herbs and Prepare Them Module 2 Page 13 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. How to Classify Herbs and Prepare Them Module 2 Page 14 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. How to Classify Herbs and Prepare Them Module 2 Page 15 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. How to Classify Herbs and Prepare Them Module 2 Page 16 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 How to Classify Herbs and Prepare Them Module 2 Page 17 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. How to Classify Herbs and Prepare Them Module 2 Page 18 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. How to Classify Herbs and Prepare Them Module 2 Page 19 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. How to Classify Herbs and Prepare Them Module 2 Page 20 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. How to Classify Herbs and Prepare Them Module 2 Page 21 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. How to Classify Herbs and Prepare Them Module 2 Page 22 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. How to Classify Herbs and Prepare Them Module 2 Page 23 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
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