Flavors/plants

[Guest guest]

Susan, from another list said I could share this.

 

Many traditions categorize plant medicines based on their flavors.

Flavors are a great way to understand plants because they relate to the

chemical composition of the plants, and therefore the actions of those

plants. The Chinese have a 5-flavor system, while the Ayurvedic

tradition honors 6 flavors. Native Americans also had flavor categories

for plants, as did the ancient Greeks and other lost western traditions.

Not every herb fits neatly into these categories, and some herbs have

more than one flavor, but this is a great start to understanding plant

chemistry. There can be many subdivisions and nuances in flavor, but

here's just a basic description of some of the flavors of plants, from a

multi-ethnic perspective.

PUNGENT: Also called " acrid " or " spicy, " herbs with this flavor are warm

or

hot and drying in energy. Pungent plants usually contain volatile oils.

Many of our favorite essential oils come from pungent plants. They are

excellent digestive herbs ( " carminatives " ) and blood purifiers and they

move poor circulation and dispel conditions of cold and mucus. They

often move energy from the inside of the body to the outside of the body

( " diaphoretic " ), opening the pores and allowing sweating to occur. They

are relaxing and also possess antimicrobial activity. They have a direct

effect on the lungs and the colon. Great bunch of plants for " cold "

colds without fevers! Think of herbs in the mint family (marjoram,

rosemary, thyme, lavendar, mints), ginger, herbs in the Apiaceae family

(angelica/dong quai, fennel, coriander, cumin, dill, anise), prickly

ash, cayenne, black pepper, garlic.

SWEET: The sweet flavored herbs are warm-to-neutral and moist in nature.

This kind of sweetness is the full flavor of complex carbohydrates and

other macronutrients, not the empty sweetness of pure sugars (which are

cooling in nature). These herbs/foods tend to build, harmonize,

strengthen, tonify, and nourish the body, especially for those with a

lack of energy or weak blood. They have an inward and consolidating

action. These plants actually form the bulk of most diets around the

world (e.g., grains, beans). It is now believed that the polysaccharides

(long-chain carbohydrates) in mildly sweet herbs and foods are the

reason for their long-term nourishing and immunostimulant effects. In

excess, however, sweet (esp. empty sweets) can cause congestion and

lethargy and dampen (quell) the digestive fires. Examples of sweet herbs

include ginseng, jujube dates, cinnamon, licorice, astragalus. (While

classified as a bitter herb, echinacea also contains these

immunostimulating polysaccharides.)

SOUR: The understanding of sour herbs is divided among different

traditions. Some of the sour herbs are warming and moistening. This

warming group tends to gain its flavors through the presence of organic

acids and bioflavonoids. These foods cleanse the body of toxins and

promote digestion. Some are cardiac tonics. They stimulate digestion by

directly affecting the liver and galbladder. Sour herbs are high in

vitamins (e.g., Vitamin C = ascorbic acid). Examples of these warming

sour herbs/foods include citrus, berries (blackberries, cranberries,

strawberries, etc.), plums, peaches, pineapple, hibiscus ( " red zinger " ),

rose hips, hawthorn berry, vinegar.

ASTRINGENT: Astringent herbs (also called " sour " by the Chinese) are

typically cooling and drying and condensing. They gain their flavor from

the presence of chemical constitutents called tannins. These herbs are

most useful for tissue contraction and fluid absorption, such as in

stopping excess perspiration, loss of fluids, diarrhea, or excess mucus

secretion or bleeding. They are especially tonifying to the mucous

membranes of the digestive tract, urinary tract, uterus, and kidneys. In

excess, astringent herbs can actually harm digestion by coating the

mucus linings of the digestive tract, just as tannins act to toughen the

flesh when tanning hides. Examples include blackberry leaf, raspberry

leaf, strawberry leaf, schizandra, black walnut hulls.

BITTER: The bitter herbs are generally cooling and drying in nature. The

bitter flavor comes from chemical components such as alkaloids and

glycosides. Bitter herbs are detoxifying, anti-inflammatory,

antibacterial, and antiviral in action. They stimulate the secretion of

bile, which stimulates the digestion and normal bowel elimination. They

also help clear the blood of cholesterol. This taste stengthens the

hearts and small intestines and cleanses the blood. Bitter is America's

least favorite flavor, with the notable exception of coffee, with its

stimlulating alkaloid, caffeine. Bitter to excess can cause too much

cooling and drying. If bitter herbs are being used for more long-term

digestive treatment, they often are balanced with warming " carminative "

pungent herbs. Examples include dandelion, gentian, turmeric, any of the

berberine-containing plants (goldenseal, barberry, etc.)

SALTY: The salty taste is generally cold in energy. It stabilizes and

regulates fluid balance and also has a softening effect, such as on

hardened lymph nodes, tight muscles, constipation, or tumors. Salty

herbs have an effect on the kidneys, adrenals, and bladder and they can

improve elimination and bowel action. Salty herbs also help control gas

and coughs. A craving for salt is often a sign of adrenal exhaustion. In

excess, plain salt can be irritating and heating to the body, causing

water retention and high blood pressure. Herbs high in mineral salts,

however, will not cause these complications. Examples include nettles,

plantain, seaweeds (considered warming in some traditions).

 

Take good care.

 

Love,

Renee and Jerry