Single Herb Tasting & Discussion

Referencing the Shen Nong Ben Cao and major materia medica through history JulieAnn Nugent-Head investigates the quality of single herbs.

Following the advice of the The Ben Cao Bei Yao, we must directly investigate the substances we use to determine their 性 (xing) quality and use them effectively in the clinic.

《本草备要》 “每药先辨其气味形色，次著其所入经络，乃为发明其功用，而以主治之证，具列於后，其所以主治之理，既在前功用之中，不能逐条细注读者详之。”

"Each herb: first differentiate its flavor and nature, form and color. Secondly the channel it enters, then [one can] expound upon its function, and the illness that it treats. [Only after] aligning these abilities, will the herb govern the symptoms."

In this course, JulieAnn Nugent-Head investigates the quality of single herbs one at a time, with reference to the Shen Nong Ben Cao, and major materia medica through history.




Your Instructor


JulieAnn Nugent-Head
JulieAnn Nugent-Head

After hospital internships in China during the summers of 2003 and 2004, JulieAnn moved to China full time to work with ATS to document two of Beijing’s most famous traditional practitioners Dr Li Hongxiang (1924-2018) and Dr Chen Tongyun (1922 -). This exposure to classically based clinical medicine led JulieAnn to understand the naturalistic perspective and utter practicality of Chinese medicine in a new light. Encouraged by Dr Li to complete doctoral level studies, JulieAnn focused on the classical perspective of herbs investigating the flavor and nature of the herbal substances applied in the Shanghan Lun compared to the qualities of the same herbs today.


After eight and a half years living in China, JulieAnn and husband Andrew returned to the United States due to changing regulations for foreigners practicing medicine. Now residing in Asheville, North Carolina, JulieAnn treats patients at the Alternative Clinic, oversees development of Appalasia tea and herb farm, and teaches post graduate herb programs in Zurich, London and Frankfurt.


Course Curriculum


  Classical Herbalism Downloadable Articles
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  Herb Tastings and Discussion
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