- Fresh, fragrant garden roses
- Fresh lavender flowers (any kind of lavender)
- Moss or straw
Cut the stems of the roses and lavender off. Line a shallow bowl with a layer of moss or straw. Crush the cut off lavender stems and leaves using a pestle and mortar, and sprinkle the crushed plant material over the moss or straw. Arrange the flowers on the moss or straw. The roses and lavender will dry in position if the room is well ventilated.
- The flowers of French and Spanish lavender are big, and the florets of the ‘Margaret Roberts’ and ‘Grosso’ lavenders are tiny on their long stems.
- The fragrance of Lavandula intermedia ’Grosso’, Lavandula latifolia and Lavandula angustifolia are the most fragrant, but they only flower in the summer.
- Plant lavender in full sun in well-drained soil.
- Cassia and cinnamon sticks
- Fresh ginger
- Citrus fruit like lemon and orange
- Fragrant pinks (Dianthus)
- Freesia or Calendula flowers
- Mixed or Sechuan pepper-corns
Cut the ginger into thin slices. Grind the pepper-corns and cloves coarsely using a pestle and mortar. Break the cassia and cinnamon sticks into smaller pieces. Peel the lemon and orange thinly. Pack all the ingredients except the peeled fruit together in a bowl.
Other Spicy Ideas
- Cut fresh discs from young branches of bay leaf trees or camphor trees.
- Instead of peeling the fruit, you can use a lemon zester.
- Add lemon-scented geranium leaves.
- Add cinnamon basil leaves.
- Add crushed bay leaves.
- Mint (garden mint, eau-de-Cologne mint, peppermint and variegated apple mint)
- Conifer leaves
- Flowers of various mint varieties
- Yarrow flowers
- Bay leaves
Crush some mint leaves and put them in the bottom of a bowl. Arrange the conifer leaves, mint sprigs, bay leaves and yarrow flowers on top of the crushed mint.
Perfumed flowers to use with this mix
- Orange or lemon blossoms
- Murraya exotica flowers
- Tuberosa flowers
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