✵The TCM herbalism is also known as pharmaceutics of Traditional Chinese Medicine, or Chinese pharmaceutics, is the branch of health science dealing with the preparation, dispensing, and proper utilization of Chinese herbs. It is majorly composed of Introduction of Chinese Medicinals, Classification of Chinese Herbs, Formulas, and Patent medicines.
Classifications of Herbs:Fragrant Odor for Resolving Dampness Herbs.
Introduction: Fragrant Odor for Resolving Dampness Herbs: a fragrant agent or substance herbs effective for resolving damp, often used in the treatment of damp syndrome marked by anorexia, lassitude, nausea and vomiting, distension in the chest and abdomen, greasy tongue coating and slippery pulse either in cases of febrile diseases or in other miscellaneous diseases.
✵Till the date Oct 10th,2019, there are totally  kinds of common TCM herbs,  kinds of related plant species, are recorded in this category. These fragrant odor herbs for resolving dampness are briefly introduced separately:
Herba Eupatorii(Fortune Eupatorium Herb).
Brief Introduction: The herb Herba Eupatorii is the aerial part of Eupatorium fortunei Turcz.(family Compositae), used to resolve damp for relieving nausea, vomiting, and abdominal distension, especially in cases of summer afflictions. The herb is commonly known as Fortune Eupatorium Herb, Herb of Fortune Eupatorium, Herba Eupatorii, or Pèi Lán.
✵Official herbal classics and other famous herbal classics defined the herb Herba Eupatorii(Fortune Eupatorium Herb) as the aerial part of (1). Eupatorium fortunei Turcz. It is a plant of the Eupatorium genus, the Asteraceae family, Campanulales order. This commonly used species is introduced as:
(1).Eupatorium fortunei Turcz.: It is commonly known as Eupatorium chinense L.var.tripartitum Miq., or Pèi Lán. Perennial herbs, 40~100 cm tall. Rhizome transverse, reddish-brown. Stem erect, green or reddish-purple, base stem up to 0.5 cm, branches few or only at stem apex with corymbose branches. All stem branches sparsely pubescent, inflorescence branches and peduncle densely hairy. Middle stems and leaves are larger, trifid, total petiole 0.7~1 cm long. Middle lobes are larger, oblong-oblong-lanceolate, or oblong-lanceolate, 5~10 cm long, 1.5~2.5 cm wide, apex acuminate, lateral lobes isomorphic to middle lobes but smaller, upper stems and leaves often undivided; Stems and leaves undivided, lanceolate or oblong-lanceolate or oblong, 6~12 cm long, 2.5~4.5 cm wide, petiole 1~1.5 cm long. All stems and leaves smooth on both sides, glabrous without glandular points, pinnately veined, margin coarsely or irregularly serrate. Stem leaves gradually smaller below middle, basal leaves flowering withered.
Inflorescences are mostly arranged in cymes, 3~6 cm in diameter. Involucre campanulate, 6~7 mm long; Involucral bracts 2~3 layers, imbricate, outer layer is short, ovate-lanceolate, middle inner bracts gradually long, ca. 7 mm, oblong; All bracts purplish red, glabrous without glandular points, apex obtuse. Flowers white or reddish, corolla ca. 5 mm long, glandular without outside. Achene dark brown, oblong, 5 arrowed, 3~4 mm long, glabrous and glandular; Crested white, ca. 5 mm long. Its fruiting period is from July to November.
Ecological environment: The plant grows in thickets or streams. It is rare in the wild, more cultivated. The wild plant grows by roadside thickets and gully roadside. Resources distribution: The plant distributes in the lower reaches area of the Yangtze River, the Zhujiang river area, southwest, the Hanjiang river area. It also grows in other areas of East Asia include southern Korea, Japan.
Trait identification: Stem cylindrical, 20~100 cm long, 2~5 mm in diameter. The surface is yellowish-brown or yellowish-green, with distinct nodes and longitudinal edges, internodes 3~7 cm long. The quality is crisp, the section pulp ministry white or hollow. Floor opposite, much wrinkled and fragmented, leaves whole, usually 3-lobed, lobed oblong or oblong-lanceolate, margin serrated, surface greenish-brown or dark-green. It is fragrant and slightly bitter. The herbs with tender leaves, many leaves, the color green, the rich aroma are the better.