Herbal Pairing and Processing (HERB 4203) focuses on teaching students various processing methods of Chinese herbs and their impact on the herb’s function and nature. Students will learn how different processing techniques alter the properties of herbs and how to apply this knowledge in clinical practice.

Regular attendance is highly recommended. Participation in all course activities and discussions is expected. If you are unable to attend a class, please notify the instructor beforehand if possible.

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• Describe the concept of herbal processing (pao zhi) and its historical significance in TCM.
• Explain how different processing methods affect the properties, functions, and nature of herbs.
• Identify common processing techniques such as baking, steaming, frying, and soaking, and their specific effects on herbs.
• Evaluate the therapeutic implications of processed herbs in treating various health conditions.
• Demonstrate proficiency in selecting appropriate processing methods for different herbs based on clinical indications.
• Apply knowledge of herbal pairing and processing to develop customized herbal formulas tailored to individual patient needs.