Beginner’s Toolkit
Beginning an herbal journey does not require an expensive suite of tools. There are tools that come in handy in the garden, those that we carry on plant walks, and others still that are well suited for our work with herbs in the kitchen. Actually, kitchen herbalism has roots in every herbal tradition.
There are no obstacles to getting started.
Here, I talk about nine core tools, and while I most probably have dozens, don’t be fooled by the commercialization of kitchen gadgets. My own path was such that as I became more proficient, I was able to comfortably integrate tools as needs arose.
Most importantly, we need to start with a correctly identified herb and be sure that we’re using the correct part of an herb, collected from a safe site. That’s #1. I forever remind folks that it’s important to have three pillars to rest identification on for purposes of safety, including botanical characteristics, or asking a more experienced person, or referencing any number of great herb books or a reputable online app. We can talk about books and apps when we come together. Just remember to ask me!
We can work with an herb and gain a great deal of skill and insight exploring it organoleptically.
What? Organoleptic?
An organoleptic assessment relies solely on our five senses. No external tools required. We can see the difference between healthy and unhealthy plants and we can smell each unique aroma. Getting to know the look and feel of an herb, both fresh and dried is important. It also helps with both identification and preparation. Additionally, taste offers us any number of insights, as it can give us clues to both body system and organ affinities.
Extractions?
Of course, water extractions (teas, infusions, tisanes) are as easy as reaching for a mug and hot water (#2). Herein, there are countless opportunities to begin to further explore and see what happens when we infuse (or steep) an herb. We can vary both the amount of herb lengths of time.
Write it down!
Whatever the outcome, it’s truly important to get a notebook and take some notes (#3). It’s not always feasible to make notes on an electronic device, especially as our practice advances. Note-taking is a great habit to cultivate, whether we’re coming to herbal study anew or an experienced practitioner, adjusting an herbal formula.
It may be helpful to begin by grouping subjects. I save notebooks, labeling covers with date ranges. I avoid rollerball pens as they often smudge. Pencil and pen are both great and I prefer pencil if it’s damp or rainy.
Menstruums
Number 4 represents a range of liquids (menstruums) other than water (#4). Examples include, as pictured here, my metal can to dispense EVOO for external preparations, honey, rice vinegar and vodka or other alcohols with a higher proof. These are not essentials. The choice of menstruum depends on both the herb and how we intend to work with it.
Individual preferences abound. Extra Virgin Olive Oil (EVOO) is generally my preferred oil as when it comes to home-based medicine making, this is familiar to most homes. That said, I vary oils for a host of reasons.
In addition to teas, honey, rice vinegar and vodka can also be used to create preparations to be applied externally but by and large, we rely on these for the internal administration of herbal preparations. That said, honey is a sound intervention for burns when fresh aloe is not to hand.
Some folks prefer ACV or Apple Cider Vinegar, while others rely on homemade vinegars as a menstruum. These and glycerites (not pictured) are often a preferred menstruum when we wish to avoid the use of alcohol for any number of reasons.
If I’m teaching, I will often work with vodka when making herbal tinctures. Brand is a personal choice. Many of the tinctures in my apothecary are, however, made with grain alcohol or sake. The former requires a permit here in the Commonwealth of Pennsylvania and for me, the latter is a preferred gentle menstruum for a handful of nervines.
Measuring liquids and solids
Measuring liquids (#5), both when making herbal preparations and when dispensing them can be as simple as using a measuring cup. I like to work in the metric system, using milliliters, as it’s simpler mathematically (!) but many people measure in liquid ounces.
Many measuring cups are etched with metric and imperial units. If you’re thinking of going shopping, then think of a measure that offers both. More accurate measurements can be made with a measuring cylinder. They come in different sizes, from 5ml to 500ml. If you need a source, or help deciding, just ask.
Of course, throughout the thousands of years that we have relied on herbs to support health and wellness across the globe, often folks didn’t measure. Here in the States, this is often referred to as Folk Herbalism ~ a bit of this and a bit of that. As a practitioner, I most often measure volumes. If you’re uncertain about which way to roll, then make a preparation both ways, compare and then make again. I’d be curious to hear where you land.
Measuring solids (#6) is for me also easier when working in the metric system and using grams. Again, it’s a math thing as when using the metric system, everything is either multiplied or divided by 10s or 100 or 1000. No one talks about dividing or multiplying by 12 (!).
A spoon or any sized scoop is helpful, as is a scale. A simple scale, with the necessary functionality is a great tool. The scale pictured here (no competing interest) offers weights in both metric and imperial units, is battery operated (so it’s portable), turns itself off after five minutes (sometimes (un)desirable) and offers a “tare” function so that we can zero it out at any point. It also has a large enough surface to accommodate a bowl or a pan and can weigh up to five pounds, which for most of my work, even today, is more than adequate.
What? Plant material in my tea?
Strainers (#7) are helpful but not essential. Any number of clean materials can be used to filter or strain herbs. I prefer to avoid plastic and you’ll see that inside this food-grade funnel is a strainer. Some suggestions include coffee filters, those large long ugly tea bags, a knee high stocking or even paper toweling.
Storage
Oodles of glass jars (#8) are a useful resource, for storing both dried herbs and liquids as well as making handy drinking vessels.
Do be sure, if upcycling, that containers are not smelly (!) and when working with vinegars, to use plastic lids or parchment paper between the menstruum and a metal lid to avoid corrosion.
Don’t forget!!
Lastly, *label everything (#9). Making a note of date, contents and location are great places to start. It’s beyond frustrating to come back to a container and be unsure of its contents. And there’s absolutely no place for guesswork here as an herb, a blend of herbs in any form can be contra-indicated for someone. If it’s not labeled, it goes in the compost pile or the bin.
I like using painter’s masking tape as it doesn’t leave a gooey residue. And, as an aside, I will often place the tape over the lid of a jar for easy visibility. It certainly saves picking each jar up to read the label on the side.
In summary? Getting started with the tools available is a great way to slowly become familiar with the art and science of herbalism.
If I can offer a further suggestion, I’d ask that we remember that there are no prizes for speed or working with lots of herbs. Getting to know an herb, a single herb is key. And frankly, I think the plants like the attention, too.
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