Herbalism: Understanding the Concept of Tastes

Tastes in Herbalism

• Herbalists use the term "taste" to describe the properties and uses of herbs, based on organoleptic observation, which involves observing how herbs make us feel using our senses.
• There are different classification systems, including Ayurvedic (six tastes) and Chinese herbalism (five tastes).

Nine Tastes in Herbalism

• Sweet: sweet-tasting herbs are often moistening, nutritive, and tonic, with adaptogenic, demulcent, emollient, and expectorant properties, balancing Vata and Pitta.
  • Examples: Astragalus, basil, bay leaf, caraway, cardamom, cinnamon, coriander, fennel, mint, liquorice, nutmeg, saffron, tarragon, vanilla.
• Sour: sour herbs may be astringent, stimulating to digestion, anti-inflammatory, and antioxidant, balancing Vata.
  • Examples: Hawthorn, rose hips, lemon, grapefruit, lime juice, garlic, savory.
• Salty: salty herbs are usually cooling and drying, nutritive, and rich in minerals, balancing Vata.
  • Examples: Celery, Nettle leaf, chickweed aerial parts, Seaweed.
• Bitter: bitter herbs may stimulate digestion, are cooling, and balance Pitta and Kapha, but should be minimized during pregnancy.
  • Examples: Dandelion, burdock root, cumin, dill, fenugreek, saffron, turmeric, yellow dock.
• Pungent: pungent herbs are strong-tasting, warming, and drying, used as carminative, diaphoretics, circulatory stimulants, vasodilators, or digestive stimulants, balancing Kapha.
  • Examples: Black pepper, cardamom, cayenne, cloves, garlic bulb, ginger, hing, horseradish, mustard seeds, paprika.
• Astringent: astringent herbs are drying, toning to the skin and mucous membranes, cooling excess heat, and reducing sweating, balancing Pitta and Kapha.
  • Examples: Basil, bay leaf, black tea, caraway, coriander, dill, fennel, marjoram, nutmeg, oregano, parsley, poppy seeds, rosemary, saffron, turmeric, vanilla, witch hazel.
• Spicy: spicy herbs are stimulating, often having an affinity for the digestive, circulatory, respiratory, and nervous systems.
  • Examples: Cayenne pepper, oregano.
• Acrid: acrid herbs have an irritating sensation in the mouth, are often analgesic and antispasmodic.
  • Examples: Kava root, black cohosh.
• Bland: bland herbs are cooling, often having a slippery texture associated with mucilage.
  • Examples: Slippery elm bark.

Learn about the concept of 'tastes' in herbalism, how it's used to describe herbs, and its relation to organoleptic observation. Explore the different ways to observe and categorize herbs, including Ayurvedic and Chinese herbalism.