Ayurvedic Herbalism: Herbal Preparations


♦ Home Part I: Ayurveda ♦ Introduction & History ♦ Indian Cosmology ♦ The Human Body ♦ Health & Sickness Part II: Ayurvedic Herbalism ♦ Humans & Plants ♦ Food Energies ♦ Plant Classification ♦ Herbal Preparations ♦ Herbal Usage ♦ Common Herbs Part III: Future of Ayurveda ♦ Limits to Ayurveda ♦ Ayurveda-Western Medicine Comparison ♦ Ayurveda as CAM ♦ Conclusion		Herbal Preparations In Ayurvedic herbalism, there are many different methods of preparing herbs. Each method is developed to have an intended therapeutic effect on the body or to preserve the healing properties of an herb (1). Ayurveda aims to use herbs in their natural form as much as possible to maximize their healing abilities, thus herbs are often used fresh. Most methods involve the ingestion of fresh herbs, but there are also many methods that require the external application of preserved herbs via ointments, powders, and oils. Main Methods of Herbal Prepartions The main methods of herbal preparations focus on the ingestion of herbs in their fresh condition or application of herbs soon after their modification. The main methods are juice, herbal paste, decoction, hot infusion, cold infusion, powders, oils, and ghee (2) (3) (4). Juice Juice is made by crushing fresh herbs into a pulp and then straining the liquid through a cloth. This creates a highly concentrated juice. To dilute it, one would add water. Juice is the most powerful of all liquid preparations because it contains the medicinal properties of the herbs in the fresh, natural state. Herbal Paste Herbal paste is made by crushing fresh herbs to the extent that it becomes a soft, semi-solid, mass. Honey, ghee, oil, water or sugar is usually added to give it extra mass. Paste is usually applied externally on the skin to heal wounds, cuts, and sores. It can be heated to be used as a poultice. Decoction Decoction is a water-based preparation used to extract and concentrate the active compounds of herbs. It is made by putting the herbs in a large pot of water and then boiling the herbs over a low flame until much of the water has evaporated. Decoctions are usually made with the harder parts of herbs such as roots, stems, bark, and fruits. Whereas juice cannot last long, decoctions can be stored for many months. Hot Infusion Hot infusion is another water-based preparation and is prepared in a similar way to decoctions. The only difference between the two is that a hot infusion is made by steeping the fresh herbs in water that is already boiling for a shorter amount of time. This is because a hot infusion is usually used for the more delicate parts of the herb such as leaves and flowers. It is also primarily used for aromatic, oily herbs that would be destroyed if steeped for longer periods of time. Cold Infusion Cold infusion is the weakest method of herbal preparations because it contains the least amount of medicinal properties. It is made by putting fresh herbs in cool water and letting the concoction sit for several hours. This is especially necessary for extremely fragile herbs, but generally extracts less active compounds than decoctions or hot infusions. Cold infusions are best used for cooling therapies and made with jasmine, mint, sandalwood, and other aromatic herbs. Powders Powders are made by crushing semi-dry herbs into finely grained pieces and then mixed with a liquid medium such as ghee, oil, water, milk or honey. Powders are more powerful than any of the previous methods because they allow the herbs to be directly ingested. Powders have powerful short-term effects but do not last long. They are often ingested or mixed with other concoctions. They mainly work on the stomach and intestines. Oils Oils are made by letting herbs sit in oils for a period of time until the medicinal properties have been released into the oil. Sesame, sunflower, coconut, and castor oil are the popular choices. Oil is mainly used externally, especially for massage, because they are most effective on the skin, blood, and lungs. They lose their healing powers too quickly to affect the deeper, internal organs, so they are often not ingested. Ghee Ghee is basically raw, unsalted butter that has been heated until all of the water has evaporated and only the thick, nutrient-filled foam is left. After the foam has cooled, it will become solid and can be stored outside with refrigeration. Unlike oils, ghee has the long-lasting strength to affect internal organs, tissues, bone marrow, and nerves, so it is often ingested by itself or with special herbs infused within it. Ghee increases digestion, creation of enzymes, and activities of the stomach and liver. Herbs as Food The preparation methods described above intend to use herbs as medicine to cure a specific illness that has occurred in the body. Herbs are also consumed regularly as food to prevent illnesses and maintain good health. Whereas herbs in the form of medicine are used to restore balance, herbs in the form of food are used to maintain balance. "Herb" is generally a loose term used to describe any plant that has health benefits to humans. For the boundary-setting purpose of this research project, "herb" has been reserved only for non-fruit, non-vegetable plants and spices. Thus, when herbs are taken as food in Ayurvedic preventative practices, they are actually supplements to the main dish in the form of condiments, spices, and beverages. Herbs enhance the healing powers and nutrients of the main dish, enhance the body's ability to absorb the food's nutrients, and opens up the whole person to benefit psychologically, emotionally, and spiritually from eating the food (5). References: 1. Frawley, David and Lad, Vasant. The Yoga of Herbs. Lotus Press: Twin Lakes, Wisconsin. 2001. Pg. 77. 2. Ibid. Pg. 77-84. 3. TheDance.com. “The Herb Pages: Glossary of Terms Used to Describe Herbal Preparations”. http://www.thedance.com/herbs/hbprep.htm. Date Unknown. (Accessed: December 1, 2006). 4. Standley, Dr. Loretta. “Herbal Preparations”. DrStandley.com. http://www.drstandley.com/supplements_herbal_preparations.shtml. 1999-2006. (Accessed: December 1, 2006). 5. Tiwari, Maya. Ayurveda: A Life of Balance. Healing Arts: Rochester, Vermont. 1995. Pg. 72-73.

Herbal Preparations

Main Methods of Herbal Prepartions

Herbs as Food