The vast majority of the medicinal substances used in Chinese herbal medicine are plants and plant parts, hence the general term ‘herbs’ – the few substances of other origin are fungi, minerals, and animal products (such as shells). Frequently, a particular part of the plant is used, such as the rootstalk, flowers, or seeds; sometimes the entire plant. There are herbs that are also used as culinary spices, herbs that are (slightly) toxic in high dosages yet possess medicinal properties in low dosages, and even herbs that are commonly eaten as a daily food but which can be combined with other herbs to alleviate specific complaints. All herbs are subdivided into groups with the same general properties, yet no two herbs are exactly the same: each and every herb has slightly different characteristics and distinct usages, its own unique energy.