One of the most common questions I am asked is, "How do I prepare this herb?" That is a good question, but the first question I ask is, “What part of the plant are you using?” Once we know the part, the preparation often becomes much clearer. Leaves and flowers are usually infused as tea. Mineral-rich herbs like nettle and oatstraw often benefit from a longer infusion. Roots, barks, berries, and hard seeds are commonly simmered as a decoction. Aromatic seeds such as fennel and cardamom are often lightly crushed before use. Mucilaginous herbs like marshmallow root may work best as a cold infusion. Resins such as frankincense are often better suited to tinctures, powders, oils, rather than a simple tea. Old school recipes used herbs in cooking not always for taste but also for our health. Herbal learning becomes much more approachable when we begin grouping plants by the parts we use. A simple notebook can be helpful: - Herb name - Part used - Preparation method - Steeping or simmering time - Taste - Notes and observations - Safety considerations - Over time, that notebook becomes a personal herb guide built from real experience. What herb first made you realize that not every plant is prepared the same way?