Equipment

Jars – for storing herbs Ceramic or translucent jars work the best, though transparent canning jars are more readily available.

Knife – a good sturdy knife for cutting herbs. Thinner and smaller blades do not offer the control when working with harder herbs

Mortar and pestle or a food processor – grinding herbs. I personally recommend 2 different mortar and pestles one for toxic and one for non-toxic as it is difficult to get them thoroughly clean.

Labels – identify and date formulas Herbs are sometimes difficult to identify after they have been ground or formulated, plus it helps you track the shelf life

Notebook – It cannot be stressed enough; Record everything. Purchase and formulation dates, as well as formulas both the ones that worked and the ones that didn’t.

Pots and pans – When making some formulas it is better to have a specific set of pots as the formulations can sometimes destroy a good pot. Ceramic is the best choice, steel is the second best. Avoid iron, copper, brass or other metal pots as the pots can contaminate the herbs.

Double boiler – for working with wax If you don’t have one a makeshift one can be made by simply placing one pan into a large skillet with water in it.

Dehydrator – a simple one can be made by building a box with screen shelves and a 100 watt light bulb.

Scale – it is better to apply formulas by weight rather then volume as you have different volumes for some of your lighter leaves. A scale that can measure grams is best.

Alcohol – Though many sources say to use vodka, I prefer Everclear as it is stronger and will pull more of the constituents out.

Vinegar – clear vinegar works better then apple vinegar

Oils – Olive oil, grape seed oil almond oil and other varieties work well.

Beeswax – This works much more efficiently then paraffin wax and will work better on the skin

Honey – For making lozenges and to flavor teas.

Tincture of benzoin – to add as a preservative for formulations

Strainers – tea balls, metal strainers and cheesecloth all work well to

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