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The Ayurvedic herbal properties are categorized according to their taste, elements, heating or cooling effects, effect after digestion and other special potencies they may possess. This article discusses the role of Ayurvedic herbs according to their properties.

Properties of Ayurvedic Herbs

Ayurbveda is a vast and ancient medicine science. The basic principle of Ayurvedic treatment is to cure the causative element of the disease from its root instead of suppressing its symptoms. The Ayurvedic treatment is largely based on the natural elements and herbs. All the Ayurvedic medicines are prepared by using these herbs in prescribed quantities. The properties of herbs and effects of the doshas are taken into account in designing the Ayurvedic herb formulas. So it is important to know the details of the herbal properties so that it can apply for a specific treatment area. Ayurvedic herbs are categorized according to their herbal properties and functions. Each herb has its own property and thus used for specific disease and its treatment. Some of these herbs are very rare and thus very expensive.

It is important for the Ayurvedic practitioner to know, which herb is to be used for a particular disease so that by analyzing the symptoms and constitution of the patient, one can determine the prevalence of each of the physical manifestations of the doshas (and the degree of influence exerted by the non-material aspects of each of the doshas), and selects herbs or prepared herbal formulas to harmonize the influences and correct the physical imbalances, based on the characteristics of the herbal materials. A single herb may have multiple properties and one specific property may be present in many herbs.

Classification of Herbs
Based on their characters they are classified into three main groups. The three of them are used for different kind of ailments specified below:
Properties of Herbs in Ayurveda
It would be amazing for you know that the taste of the herb says much about the properties of the herb. Given here are the effects of each of the taste groups:

It improves the complexion, strengthens the body, heals wounds and ulcers, and purifies the rasa and the blood.

Carminative, digestive and accumulates secretive impurities (waste material that is secreted) in the tissues to aid elimination.

Salty :
Purifies tissues, digestive, relaxing, separates impurities, accumulates excretions in the system, causes the body to lose tone (relaxes it), clears the outlets of the system, produces softness of all the structures of the body

Increases digestive power, purifies the body, prevents obesity, causes relaxation of the ligaments and of the system in general; diminishes formation of milk, semen, and fat

Bitter :
Separates the doshas, appetizing, digestive, and purifying, improves secretion of breast milk, and reduces the quantity of feces, urine, perspiration, fat, marrow, and pus

Heals ulcers, checks all discharges, separates impurities from tissues, and reduces obesity and excessive moisture.

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