Pottery, glass, enamel, stainless steel or cast iron are all suitable. Wooden/steel spatulas
and plastic/nylon sieves or tea strainers are fine also. Do NOT use aliminium as it may turn
toxic. Do NOT store herbal substances in plastic containers as it can absorb desired elements
of a herb
STERILIZE all equipment before use. This can be done by placing in boiling water and then
drying well by placing in a hot oven for an hour. Alternatively, if plastic must be used for
instane, a sterilising unit can be used. A standard sterilising kit such as the one made for
baby's bottles is fine, and they come with instructions.
It is best to have seperate utensils for food and herb preparation. This minimises the
possibiliy of cross-infection by food bacteria. Keep a seperate teapot for making infusions.
Clearly label all herbs, oils, infusions, syrups, tinctures, ointments, creams, etc.
Keeping dried herbs in dark will increase the storage time (how long the herbs will keep)
Read the warning about using herbs before