Getting Started Practically

Basic Equipment & Supplies

Jars, strainers, scales, and labels — everything you actually need to start making herbal preparations at home, organized by what to buy first

One of the most paralyzing things about starting an herbal practice is looking at the equipment lists in herbal books and concluding that you need hundreds of dollars of specialized supplies before you can do anything at all.

You do not. The truth is that most herbal preparations require very little in the way of specialized equipment. A few good jars, something to strain with, a scale, and something to write with will take you through the first year of herbal learning. Everything else can be added gradually as your practice grows and you discover what you actually make and use.

This article gives you a clear, honest account of what equipment you need, organized by priority. Start with the essentials. Add the intermediate tools as you need them. Save the specialized items for when you know you’ll use them.

Before You Buy Anything: Look in Your Kitchen

Before you spend a dollar on herbal equipment, do a kitchen inventory. A significant portion of what a beginning herbalist needs is already in most kitchens:

Glass jars: any wide-mouth glass jar with a lid can work for infusions, herb storage, and cold infusions. Cleaned pasta sauce jars, pickle jars, jam jars. Repurpose what you have before buying new.
Strainer: a fine mesh kitchen strainer or a tea strainer is perfectly adequate for most herb teas and infusions. You probably own one.
Saucepan: a small saucepan is all you need for decoctions. If you don’t mind dedicating one to herb work, that’s all the specialized cookware you need for most preparations.
Measuring tools: standard kitchen measuring spoons and cups work for most herbal preparations.
Cheesecloth or old cotton fabric: for straining, any fine cotton fabric works. An old clean pillowcase, a cotton flour sack towel, or cheesecloth from the grocery store.
Labels: masking tape and a permanent marker. Already in most households. All you need.

With these things alone — all already in most kitchens — you can make teas, infusions, decoctions, and cold infusions. You can begin your herbal practice today with what you have.

The Essential Kit: Start Here

When you are ready to build out a proper herbal workspace, these are the genuine essentials — the items that will be used constantly across nearly every preparation you make.

Wide-mouth Mason jars in multiple sizes
The single most important purchase for an herbalist. Wide-mouth Mason jars are inexpensive, endlessly reusable, airtight, food-safe, and available everywhere.

Sizes to have: 4 oz (half-pint) jars for small preparations, salves, and gifting. Pint (1 cup) jars for most tincture batches and daily herb storage. Quart jars for nourishing infusions and larger batches.

How many: a case of each size gives you plenty of room to grow without overcrowding. Cases of 12 are usually the most economical.

Where to buy: grocery stores, hardware stores (Ball and Kerr jars are most common), kitchen supply stores, and online. The grocery store is usually competitively priced. Estate sales, thrift stores, and garage sales are excellent sources for inexpensive jars that are perfectly suitable once washed.

A reliable digital scale that measures in grams
Measuring herbs by weight rather than volume is significantly more accurate, particularly for dried herbs, which can vary enormously in density depending on how finely cut or how dry they are. A tablespoon of finely powdered marshmallow root and a tablespoon of loosely cut marshmallow root contain very different amounts of herb.

What to look for: measures in grams (not just ounces); capacity of at least 500g, ideally 1kg; accuracy to 1g or 0.1g; a tare function (to zero out the weight of the container).

Cost: a perfectly adequate kitchen scale costs $10–20. You do not need a more expensive one to start.

A note on measuring: this does not mean you need to weigh everything obsessively. Once you are familiar with your herbs, measuring by volume with a consistent spoon is practical for everyday teas. But for tinctures, infused oils, and any preparation where precision matters, weighing is worth doing.

Fine mesh stainless steel strainer
For straining teas, infusions, and decoctions. A standard kitchen mesh strainer in a medium size (about 6 inches in diameter) is all you need for most preparations.

The upgrade: a nut milk bag or several layers of cheesecloth for straining tinctures and infused oils, which need finer straining than a mesh strainer provides alone. A nut milk bag is reusable, easy to clean, and produces a cleaner final product than disposable cheesecloth.

Labels and a permanent marker
Labeling is not optional. Every single herbal preparation you make should be labeled with: the name of the herb (Latin binomial if you know it), the plant part used, the menstruum (what you extracted it in — water, alcohol, vinegar, oil), the ratio or amount, and the date made.

Why this matters: within three months you will not remember what is in any unlabeled jar. Within a year you may not remember when you made a tincture, whether it is still in the optimal use window, or which species of herb you used. Label everything, always, before you put it away.

Practical system: masking tape tears easily, writes well with a Sharpie, and removes cleanly from glass. Stick a piece on every jar the moment you make something. Pre-printed label templates are satisfying if you make preparations to give away, but masking tape works just as well for your own use.

What a good label looks like: Echinacea purpurea (root) — 1:5 in 60% alcohol — made [date] — source: [supplier or homegrown]

Small funnels
For transferring tinctures and other liquids from jars into bottles without spilling. A set of small kitchen funnels — the kind sold for canning — works perfectly and costs a few dollars.

Particularly useful when: bottling tinctures into dropper bottles, transferring infused oil into storage containers, and decanting any herbal liquid into a smaller vessel.

Essential kit summary and approximate costs

Item	Approx. cost	Notes
Mason jars, wide-mouth pint (12-pack)	$12–15	The single most useful item. Used for infusions, tinctures, herb storage, and everything else.
Mason jars, wide-mouth quart (6-pack)	$10–14	For nourishing infusions, larger tincture batches, and herb storage.
Mason jars, 4 oz half-pint (12-pack)	$10–12	For salves, small batches, gifting, and storing tinctures.
Fine mesh strainer, stainless	$8–12	For straining teas and infusions. A basic kitchen strainer works.
Cheesecloth or nut milk bag	$5–10	For straining tinctures and herb-infused oils cleanly. Reusable nut milk bags are worth the slightly higher cost.
Digital kitchen scale (grams)	$10–20	For weighing herbs accurately. Measuring by weight is more precise than by volume for dried herbs.
Labels (masking tape or sticker labels)	$3–5	Everything must be labeled with herb name, preparation type, date, and menstruum if applicable.
Permanent marker (Sharpie)	$2–3	For labeling. Use with masking tape on jars.
Small funnel	$3–5	For transferring liquids into narrow-mouth bottles without spilling.

Total for the essential kit: Roughly $60–90 if you buy everything new, and significantly less if you repurpose what you already own or shop secondhand. Many of these items will last years or decades with basic care.

The Intermediate Kit: Add These When You’re Ready

Once you are making preparations consistently and know what you use, these items add meaningful capability to your workspace. None of them are urgent for a beginner, but each solves a specific problem you will eventually encounter.

Amber glass dropper bottles
For storing finished tinctures for daily use. The amber glass protects the preparation from light degradation. The dropper makes dosing easy and precise.

Sizes: 1 oz (30 mL) and 2 oz (60 mL) dropper bottles cover most needs. Buy them in packs for better per-unit cost.

Where to buy: online herb suppliers, packaging supply companies, and some health food stores. A pack of 12 or 24 is more economical than individual bottles.

Mortar and pestle
For grinding dried herbs, crushing seeds before making tea (fennel, caraway, cardamom), and making small batches of powdered herb preparations.

Material matters: a heavy stone or ceramic mortar is much more effective than a lightweight one. A cheap lightweight mortar just moves the herbs around rather than grinding them. Spend a little more for a heavy granite or ceramic version and it will last forever.

Size: a mortar with a 4–6 inch diameter bowl is the most practical. Large enough to grind a meaningful amount; small enough to store easily.

Alternatives: a coffee grinder dedicated to herbs can grind dried herbs to powder more quickly. Keep it separate from your coffee grinder and label it clearly.

A dedicated herb saucepan
Some herbs — particularly roots, barks, and berries — stain significantly during decoction, and strongly aromatic herbs can leave lingering flavor. Designating one small saucepan for herbal work keeps this from affecting your food preparation.

It does not need to be special: any stainless steel or enamel saucepan in a 1–2 quart size works. Check thrift stores — this is a perfect candidate for a secondhand pot.

Double boiler setup for salve-making
For melting beeswax and making infused oils with gentle, even heat. Beeswax melts at around 145°F (63°C) and benefits from a double boiler’s indirect heat, which reduces the risk of scorching.

You probably already have this: a heatproof glass or stainless steel bowl that fits over a saucepan without touching the water below is a perfect improvised double boiler. Use this before buying anything dedicated.

The upgrade: an actual double boiler insert, or a small dedicated slow cooker used on its lowest setting for infusing oils. A slow cooker on low (around 150°F / 65°C) is an excellent gentle heat source for herb-infused oils.

Intermediate kit summary

Item	Approx. cost	Notes
Amber glass dropper bottles, 1–2 oz (pack)	$10–18	For storing and dispensing tinctures. Amber protects from light degradation.
Amber glass spray bottles, 2–4 oz (pack)	$8–15	For herbal sprays, room sprays, facial toners.
Small saucepan dedicated to herb work	$10–20	For decoctions and infused oils. Designate one pan for herbal work so flavors and colors don’t transfer to food.
Double boiler or improvised version	$0–20	For melting beeswax for salves. A heatproof bowl over a saucepan of simmering water is free.
Mortar and pestle	$15–30	For grinding dried herbs and seeds. A stone or ceramic mortar is most effective.
Measuring spoons and cups	$5–10	Dedicated set for herb work, separate from kitchen measuring tools.
Herb drying rack or screen	$10–25	For drying fresh herbs. Alternatively, bundle and hang or use a window screen.
Glass measuring cup, 2-cup	$8–12	For measuring liquids and as a pouring vessel for infused oils.
Canning jar lifter or tongs	$5–8	For handling hot jars safely when making preparations that involve heat.

Specialized Items: Add Only When Needed

These items address specific needs and are only worth buying if you are actively making preparations that require them. Do not buy them in advance.

Item	Approx. cost	Notes
pH strips	$5–10	For testing acidity of oxymels and vinegar preparations.
Alcohol hydrometer	$15–25	For measuring alcohol percentage when making tinctures with purchased grain alcohol.
Beeswax pellets (1 lb)	$10–18	For making salves and lip balms. Pellets melt more easily than blocks.
Pipettes or droppers (pack)	$5–10	For measuring small amounts of essential oils and transferring tinctures.
Herb press or small fruit press	$30–60	For pressing marc (spent plant material) when making tinctures. A potato ricer works as a budget alternative.
Amber boston round bottles, 4–8 oz (pack)	$10–18	For larger tincture batches and herbal vinegars.
Thermometer, instant-read	$10–18	For monitoring temperature when making infused oils and salves.

Where to Source Equipment

You do not need to buy everything from specialty herbal suppliers. Most equipment is widely available and often much cheaper from general kitchen or hardware sources.

Mason jars: grocery stores, hardware stores (True Value, Ace), Walmart, Target. Thrift stores and garage sales for extras.

Kitchen tools (strainers, measuring tools, funnels, scales): kitchen supply stores, grocery stores, online (Amazon, restaurant supply stores for better-quality items at reasonable prices).

Glass dropper and spray bottles: online packaging suppliers are usually the best price, especially when buying in packs. Specialtybottle.com, SKS Bottle, Berlin Packaging, and Amazon all carry good selections.

Amber glass: any amber glass bottle or jar works; it does not need to be marketed as “herbal.” Buy from packaging suppliers rather than herb-supply stores for better pricing.

Cheesecloth and nut milk bags: grocery stores, kitchen supply stores, and online. Reusable nut milk bags are sold at most health food stores and online.

Beeswax pellets: craft stores (Michael’s, Hobby Lobby), online, and some health food stores. Buy from a craft supplier rather than an herb supplier for significantly better pricing.

Labels and markers: office supply stores and grocery stores. Avery printable labels from the office supply store work well for a professional-looking label if you make preparations to give away.

Setting Up Your Workspace

A dedicated herbal workspace does not require a separate room or a large amount of space. A corner of a kitchen counter, a dedicated shelf in a pantry, or a small rolling cart is enough to start.

Organizing a functional small herbal workspace:
• Keep your herbs and equipment in the same general area so you can see what you have
• Store dried herbs away from heat, light, and moisture — a cabinet or pantry shelf is ideal; not above the stove
• Keep a small basket or tray of your most-used tools at hand: a strainer, a funnel, measuring spoons, your scale
• Label every jar of herb as soon as you receive or harvest it — herb name, date, and source
• Keep a simple herbal journal or notebook in the workspace to record what you make, when you made it, and what you observe
• A roll of masking tape and a Sharpie permanently available in the workspace means you label things immediately rather than meaning to label them later
• Clean glass jars as they become empty rather than letting them accumulate unlabeled — they stack better and you can reuse them immediately

The Labeling System That Actually Works

Labeling is the single habit that separates a functional herbal practice from a collection of mystery jars. Every experienced herbalist has the story of the unlabeled jar discovered years later and lost because nobody could remember what it was. The cost of that jar, the time spent making the preparation, and the herb itself — all wasted because of a missing label.

A label needs to contain five pieces of information:

Name of the herb (common name is fine; Latin binomial is better; both is best)
Plant part (root, leaf, flower, aerial parts, bark, seed)
Preparation type and menstruum (tincture in 60% alcohol, cold infusion, infused oil in olive oil, etc.)
Date made
Source (home-grown, wildcrafted from where, or purchased from which supplier)

This information takes 30 seconds to write. It is invaluable six months later.

The minimum viable label: If you are in a hurry: herb name and date. That is the absolute minimum. Everything else can be added when you have a moment — but those two things must go on every jar before it goes on the shelf. No exceptions.

What You Do Not Need

Equally useful to knowing what to buy is knowing what not to buy — especially the things that are marketed to herbalists but serve no real function for a beginner.

Expensive “herb-specific” versions of common tools: a strainer sold as an “herbal strainer” for $30 does the same job as a $8 kitchen mesh strainer. A “herbal” glass jar is just a glass jar. Pay for the tool, not the label.
A large collection of glass bottles in every size: start with a few dropper bottles and a few spray bottles in the sizes you actually use. You will learn what sizes you use most quickly, and then buy more of those.
Specialized “herb presses” or tincture presses: a potato ricer works almost as well for pressing marc (spent herb after tincturing), and you may already own one. Wait until you know you need a dedicated press before buying one.
Fancy packaging: if you are making preparations for yourself and your household, there is no reason to spend money on decorative labels or beautiful bottles. Function is what matters. Save packaging investment for if and when you start sharing or selling preparations.
An enormous collection of herbs before you know what you use: see the Beginner Herb Kit article for specific guidance on this, but the principle is: start with a small focused collection and build from experience, not enthusiasm.

The best apothecary is the one you actually use.
Not the most beautiful one,
not the most fully stocked one,
not the one you have been planning to set up.
A few jars, a scale, and the habit of labeling everything
will take you further than any amount of equipment
sitting unused on a shelf.

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Disclaimer

The information provided on this website is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.

Herbal remedies can affect individuals differently and may interact with medications or medical conditions. Always consult a qualified healthcare professional before beginning any new herbal regimen, especially if you are pregnant, nursing, taking medications, or have a medical condition.

Southwestern Herbal Academy does not provide medical advice, diagnosis, or treatment.