This herbal cough syrup recipe was inspired by formulating with the TASTE of herbs. I wanted to create an effective syrup that encompassed all five of the tastes in Traditional Chinese Medicine (pungent, salty, sour, bitter, and sweet). It’s commonly believed that a meal isn’t complete unless it has all the flavors, so I thought it would be interesting to apply this to an herbal formula as well. While western herbalists don’t often talk about the taste of a plant (although this is slowly beginning to change), classifying herbs by their taste is a major foundation of Ayurveda and Traditional Chinese Medicine, two of the largest and oldest living systems of medicine today. The idea is that, by simply tasting an herb, you can understand the big picture of the ways it could be used. Taste, as well as how you feel after tasting, can also give you insights into the plant’s energetics. Is the plant warming like cayenne? Or cooling like a cucumber? Does the plant restore moisture to the body like aloe? Or is it drying like dandelion’s diuretic qualities? Evaluating and understanding the taste of an herb is so important that I think it’s one of the most crucial skills an herbalist can have. That’s why I created the Taste of Herbs Flavor Wheel and that my number one online course is all about this subject! While this is a complex topic with lots of layers, here’s a short summary of the attributes we associate with each taste. Pungent herbs are warming and spicy and are used to awaken the senses and get things moving. A great example of this is how cayenne (Capsicum annuum) makes you sweat and gets your sinuses running. Salty herbs are high in minerals and often affect the balance of fluids in our bodies. Plantain (Plantago spp.) is a nutritive herb that can powerfully heal mucous membranes. Sour herbs stimulate digestion and build strength and they are often high in antioxidants. An example of this is drinking lemon water in the morning. Elderberries are a sour herb that is extremely high in antioxidants. Bitter herbs stimulate digestion and often have a cooling and draining effect that can help to modulate inflammation. An example of this is Oregon grape root (Mahonia spp.) which stimulates digestion and modulates inflammation. Sweet herbs nourish and build and are used to restore energy levels and modulate the immune system. Drinking astragalus chai daily is a great way to experience this effect.
Text from https://learningherbs.com/remedies-recipes/herbal-cough-syrup-recipe/
Copyright © 2018 LearningHerbs.