Guest guest Posted July 8, 2002 Report Share Posted July 8, 2002 Flavors are an important yet advanced way of looking at the herbs. The key is Todd's reference to the class, where often the rote memorization of the qualities replaces learning the herbs. On the first go round of classes (which unfortunately is usually the only class in herbs most students get) for the students, it's still a matter of getting through the quizes and tests using short term memory strategies. In classes I've taught I have de-emphazised the tastes and gone for the functions. It's the only way to do it if you have 5 herbs an hour to get through. But like after a number of years of practice I've started to appreciate the qualities more. doug > It was ironic that I read this article, because since my last posts on > flavor, I have consciously made an increasing effort to use this learning > tool in both class and clinic. In the past, as many of you know, my > emphasis has been on functions and indications. I still consider the most > important data. But along the way, and quite surprising to me, I found my > frequent references to the flavors was influencing my clinical practice. > Yang's Comparison and Characteristics and Liu's Warm Diseases have both > played a large role in this development as both authors make continual > reference to flavors, temperatures, directions, etc.t Quote Link to comment Share on other sites More sharing options...
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