In Ayurvedic practice herbs are generally used in compounds, because it is believed that their synergistic actions are more powerful and decrease potential side effects. Common compounds may include anywhere from 3-50 herbs.
Ayurveda does not have a standard dosage for herbal remedies. The amounts depend on the age of the person, body weight, strength of digestion, constitution, and imbalance. Hot and pungent herbs, such as cayenne and golden seal, are used in lower dosages. Sweet and heavy herbs such as marshmallow or slippery elm can be taken at higher dosages. Light and strong tasting herbs can be taken in moderate dosages. Heavy and bland tasting herbs can be taken at a stronger dosage.
According to ayurveda the times herbs are administered is an important factor in how the person will experience the effects of the herb. Generally it is recommended to take herbs that work on the lower parts of the body such as the colon, reproductive organs, and kidneys about 1-1.5 hours before meals. Herbs with purgative, diuretic and emmenagogue actions would affect these organs and body systems. Herbs that focus on the stomach, small intestine, spleen, liver and middle part of the body should be taken with meals. Those who have weak digestion should take a small amount of herb with their meals. Examples of herbs that work on digestive function include stimulants, carminatives, and tonics.
Herbs that assist the lungs, respiratory function, heart, brain and upper parts of the body should be taken after meals. Examples include herbs with diaphoretic, expectorant, and nervine actions. Rejuvenatives are herbs that reduce kapha and mucus, should be taken first thing in the morning. Strong purgatives and herbal sedatives should be taken before bed. Herbs to increase metabolism should be taken between meals. For acute conditions such as cough, asthma, or vomiting herbs can be taken throughout the day. Strong herbs can be given during acute attacks and weaker herbs for chronic conditions can be given before and after attacks.
In ayurveda the herbal medium used to enhance herbal effects is referred to as an anupana. For example, hot spices can be prepared as a milk decoction to lessen the side effects of overstimulation which can lead to aggravation. Anupanas can also make herbal remedies more palatable. Basic anupanas include hot water, cold water, honey, ghee, jaggery, fruit juices and meat soup. Water spreads the actions of the herbs to the plasma. Hot water is used to reduce vata and kapha; and cold water is used to reduce pitta. Fever reducing herbs should be consumed with hot water; as cold water and cold food are contraindicated during a fever. Honey spreads the actions of herbs to the blood and the muscles. Milk brings the herbs to the plasma and the blood. Alcohol distributes herbal actions to the subtle tissue and nervous system.
