Although there
is no formal herbal classification system apart from the botanical
genius and specie, herbs generally fall into five major categories
according to their activity. They are:
This practical classification system simplifies how herbalists and natural health consumers understand and use herbs. These five categories rely on the senses of smell, taste, and touch which improves their practical identification and use.
Aromatic Herbs or herbs with a pleasant odor, gain their aromatic smell from volatile oils. The volatile oils create the odor that most herbs have. Most herbs possess a fragrant distinct taste and stimulate the mucus membranes in the gastro-intestinal track. Aromatic herbs are used extensively for therapeutic, food flavorings and perfumes. Aromatic herbs are generally divided into two based categories: stimulants and nervines.
Stimulant Herbs stimulates the body, adding energy and zest to its parts and organs, including the respiratory, digestive, and circulatory systems.
Stimulant herb chemical activities or properties include analgesic, antipyretic, antiasthmatic, antibiotic, antiseptic, carminative, diaphoretic, expectorant, galactogogue, parasiticide, rubefacient, stimulant, and stomachic.
Several examples of stimulant herbs include fennel, garlic, ginger, peppermint, sage, thyme, catnip, feverfew, lemon grass, pennyroyal, and damiana.
Nervine Herbs are soothing herbs that improve healing to the central nervous, respiratory, digestive, and circulatory systems. They are frequently administered via teas or in gel capsules.
Nervine herbal chemical activities include: analgesic, antispasmodic, carminative, antipyretic, antiasthmatic, antibiotic, antiseptic, sedative, and stomachic.
Examples of Nervine herbs are chamomile, crampbark, dong quai, ginger, hops, lobelie, scullcap, valerian, catnip, lady’s slipper, and sarsaparilla.
Astringent Herbs are known as “tannins” that constricts, tightens or tones tissue and reduces fluid discharge. Astringent herbs impact the digestive, urinary, and circulatory systems, and can be considered toxic if taken in large amounts.
Astringent herb chemical activities include analgesic, antiseptic, antiabortive, astringent, emmenaggogue, homostatic, and styptic.
Astrinigent herbs are bayberry, comfrey, eyebright, golden seal, pau d’arco, peppermint, red raspberry, slippery elm, white oak, white willow, black walnut, crampbark, mullein, and pennyroyal.
Bitter Herbs are herbs with a high presence of phenols and phenolic glycosides, alkaloids, or saponins. They are divided into four categories: laxative herbs, diuretic herbs, saponin-containing herbs, and aloaloid-containing herbs.
Laxative
Herbs:
are divided into three categories: bulk laxative herbs, lubricant
laxatives (such as mineral oil), and stimulant laxatives (the
antraquinone type). Laxative herbs, associated with the Bitter Herb
family, stimulate the lower intestinal tract stimulating bile movement
without acting as irritants to the bowel. Laxative herbs are commonly
used for “purging” the digestive tract of toxins.
Laxative (bitter) herb chemical activities include: anticatarrhal, antipyretic, cholagogue, purgative, hepatonic, sialagogue, vermifuge, and blood purifier.
Laxative herbs are aloe, cascara, barberry, gentian, licorice, pumpkin, senna, yellow dock, yucca, safflowers, and golden seal.
Diuretic Herbs are herbs the increase urination or the eliminating of fluids from the body. It is commonly believed that the “release” of fluids help cleanse the vascular system, kidneys, and liver.
Diuretic herb chemical activities include: alterative, antibiotic, anticatarrhal, antipyretic, antiseptic, lithotriptic, and blood purifier.
Diuretic herbs are asparagus, blessed thistle, burdock, butcher’s broom, buchu, chaparral, chickweed, cornsilk, dandelion, dog grass, grapevine, hawthorn, horsetail, ho shou wu, hydrangea, juniper berries, milk thistle, nettle, parsley, peach bark, and uva ursi.
Saponin Herbs are herbs that produce a frothing or foaming action when mixed with water. The term "saponin" is derived from the Latin word for soap. Saponins emulsify fat-soluble molecules in the digestive tract and increase the body’s ability to absorb other active compounds.
Saponins possess the ability to dissolve cell membranes of red blood cells disrupting their production. When taken orally they are generally considered harm less as they are absorbed in great quantities. Saponin herbs like yucca and sarsaparilla are used in the beverage industry for their foaming properties.
Saponin chemical activities include: anticatarrhal, antispasmodic, aphrodisiac, emmenagugue, and cardiac stimulant. Some saponins are also considered diuretic and antispasmodic.
Saponin herbs are wild yam root, schizandra, black cohosh, blue cohosh, devil’s claw, licorice, alfalfa, yucca, ginseng, and gotu kola.
Alkaloid herbs are herbs with any organic compound that contains nitrogen and has physiologic activity. Alkaloid herbs are difficult to classify as each group of alkaloids has very different physiological structures. Many high alkaloid herbs like alerian and capsicum are also found under other herbal classifications.
Alkaloid herb
chemical activities include: emetic, astringent, expectorant,
antiseptic, respiratory tonic, stimulant, and nervine.
Alkaloid herbs are ephedra, golden seal, lobelia, pau d’arco, valerian, and capsicum.
Mucilaginous
herbs contain polysaccharides that give the class of herbs a slippery
mild taste that is considered sweet in water. Mucilage is produced in
all plants for storing water, hydrating and to act as a food reserve.
Most mucilage herbs are not broken down by digestive system and give
bulk to the stool. Mucilaginous herbs are commonly used as topic
poultices or “knitting” agents.
Mucilaginous
herbs have four major attributes. They:
Mucilaginous
herb chemical activities include: antibiotic, antacid, demulcent,
emollient, culnerary, and detoxifier.
Mucilaginous herbs are althea, aloe, burdock, comfrey, dandelion, echinacea, fenugreek, kelp, psylium, slippery elm, dulse, glucomannan from Konjak root, Irish moss, and mullein.
Nutritive herbs are herbs classified according to their nutritive value. They are not considered true foods, however they provide fiber, mucilage, and cause diuretic actions. There are an important source of protein, carbohydrates, fats, and vitamins and minerals necessary for proper nutrition.
Nutritive herbs are rosehips, acerola, apple, asparagus, banana, barley grass, bee pollen, bilberry, broccoli, cabbage, carrot, cauliflower, grapefruit, hibiscus, lemon, oatstraw, oniono, orange, papaya, pineapple, red clover, spirulina, stevia, and wheat germ.