Chinese Herbal Medicine Making Workshop

with Taoist Healing Arts Master

Nam Singh

April 14-15, 2012 New York City



Medicine and food are of the same origin. ~ Chinese saying

Learn how to make Chinese herbal remedies. 

Discover Internal Alchemy and Medicine based on the Taoist way of taking responsibility for your own health and wellbeing.

The Chinese have used herbs for many centuries. Tens of millions of people in China use them regularly to maintain or build their health.  A large and rapidly growing number of Westerners have discovered these incredible herbs and are now using them with great benefit. The rich knowledge of Chinese herbs is not only a treasure of China, it is also a treasure of human culture. In this weekend Nam Singh will give a simple, yet not superficial introduction to Chinese herbal knowledge for people who cannot read Chinese.

The herbs are believed by the Chinese people to build the vitality of the body-mind as a whole.  Not just the energy of the flesh and muscle need vitalizing, but also the deep tissues and the mind.  And not only need the body-mind be energized, but also harmonized.

Generally the effectiveness and value of herbs are better when they are fresh. However, this is not always possible or always true. First, herbs grow differently in different places and have different potencies. In other words, if you grow herbs that are not natural to your area, they may not have the same potency as those grown in their natural environment. Sometimes they may not be effective at all. Secondly, many herbs must be collected at a certain time. For example, leaves, flowers and fruits of certain herbs can only be collected at night, and some roots must be collect at special times to ensure the best potency. Thirdly, certain herbs are not good to use when they are fresh and must be properly processed before they can be used.

To plant, collect and process herbs is a specialized study, which is not the purpose of this workshop, but what we will really get a close look at and actually get our hands on in this weekend workshop is a few simple methods of further processing the already collected and dried herbs. Most of the herbs we are going to use in this class are sold in Chinese herbal shops.

What you will learn in this course:DSC_0405

  • A Brief history of Chinese herbals
  • Basic principles of Chinese herbalism
  • Properties of Chinese herbs
  • The Four Natures
  • The Five Tastes
  • The Four Actions
  • Meridian attribution
  • Therapeutic actions of a number of selected herbs
  • Using herbal remedies for disease prevention and longevity
  • Preparing basic herbal recipes (the hands-on part of class):
     - Yue Fang recipes ‚Äì herbal skin care
     - Yue chu (Herbal teas and tinctures)
     - Gao (Syrups)
     - Wan (Pills)
     - San (Powders)
     - Tang yue (Herb soup, decoctions)
     - Yue jiu (Herb liquor, tincture)
     - Yue Gao (Herb oil poultice)
     - Fui Ji (Fresh herb poultice)
    - Yue Zi (Herbal baths)

"Without health life is not worth living.  Health cannot be purchased as we purchase our food from the market.  However, it is possible to improve our health by living according to nature. Herbs are amazing allies in our quest for radiant health and longevity, and knowing their properties and methods of use in our daily lives will add incredible value to your health supporting repertoire of tools." ~ Nam Singh

Date: Saturday, April 14, Sunday, April 15

Time: 9:30am - 5:00 pm


Cost: $350 - both days

To register for the workshop: email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 646-812-0091.

NOTE: This workshp is also available as ONLINE video streaming. Purchase by April 21st and watch this class recording within 1 month at your own pace. Cost $350


About Nam Singh

 Nam Singh, L.Ac., O.M.D., N.C. is a practitioner of all eight limbs of Chinese Medicine: Meditation, Exercise, Diet, Herbology, Astrology, Feng Shui, Massage, Acupuncture and Moxabustion. He is a graduate of the Tai Pei Institute of Traditional Pharmacology and Acupuncture, a graduate of Wei Chuan‚Äôs Culinary Institute Tai Pei, R.O.C. Taiwan, as well as a chef specializing in Chinese medicinal cuisine. Mr. Singh, formerly of China Moon and Monsoon Restaurants, has worked extensively throughout the Bay Area restaurant scene.  He presently resides in San Francisco. Chef Singh has collaborated on two well-received books, Between Heaven and Earth, A Guide to Chinese Medicine and The Chinese Immigrant Cooking. He is on the faculty of The Academy Healing Nutrition.