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HERB TASTES AND FUNCTIONS

A BRIEF NOTE ABOUT TASTES

In the next section, we will mention the taste of each herb. In TCM, taste partly determines therapeutic function, so it is important to know what it signifies:

ACRID—Pungent or acrid substances disperse and move qi (energy).

 Acrid herbs mainly affect the Lung functions.

BITTER—These herbs reduce excess qi, drain and dry excess moisture.

 Bitter herbs mainly affect the Heart organ.

SALTY—These herbs purge (drain through the bowels) and soften.

 Salty herbs mainly affect the Kidney organ.

SWEET—Sweet substances tonify, harmonize, and strengthen qi, and may sometimes moisten.

 Sweet herbs mainly affect the Spleen organ.

SOUR—Sour substances are astringent and prevent or reverse the abnormal leakage of fluids and energy.

 Sour herbs mainly affect the Kidney organ.

BLAND—Bland substances have none of these tastes. They primarily leech out Dampness and promote urination.

 This helps both the Spleen and the Kidneys.