When distilling herbs into teas, you will likely want to crush them for maximum effect. This can be done in a number of ways.
Mortar and pistel
A mortar and pestel is useful for any kind of leafy, grassy, woody, or tuberous herb. This consists of a mortar, a small stone bowl; and a pestel, a stone stick. The pestel can be used to grind anything against the rough surface of the mortar.
A mortar and pestel can be used to crush herbs up very well, releasing as much juice or oil as possible. The mortar and pestel can easily be flushed into whatever preparation vessel is being used in recipes involving water; this prevents mechanical loss. Simply pour some of the water over the pestel and into the mortar, then pour out into the preparation vessel.
A w:Garlic press is a quick and dirty way to crush tuberous or bulbous herbs. It consists of a metal screen and a press, and works by forcing the stiff root through the metal screen.
Garlic presses are also relatively easy to flush, and quick to use; however, they do not crush the herb up as well as a mortar and pestel.
A shredder or grater can be used as a fast and easy method of grinding up most leafy, grassy, or tuberous herbs. Many graters have a rough side filled with small holes lined with jagged edges, useful for shredding plants into a pulpy form.
Shredders are fast and easy to use, but difficult to prevent mechanical loss in. The pulpy result sticks to the grater, and flushing a large one can be difficult.