Seems 2013 has started off in a slow “I’m-a-dozy-hippie” kinda way for me. But that’s OK. I think I’m not quite over 2012 yet (or, perhaps it’s not quite over me??).
Although my head is not yet in the game, my olfactory senses are off on their own little journey, and I find myself sniffing anything that doesn’t move (and some things that do) just to get a sense of them, and how I might extract their essences. (Tincture o’ fence, anyone??)
So while my head is still on vacation, my nose is writing this article for the love of all things odiferous.
It’s starting out with tincture of roasted basmati rice (I’ll be writing about that journey in specific detail soon), and then I found myself surrounded by giant peppercorn trees with their pink little berries of glory crying out for baptism in alcohol. Then, in our little veggie patch a few days ago, I realised I might be a little bit obsessed with the tomato plants (perhaps why they’re yielding so well this time around), and I think it’s more to do with the scent of the leaves than the fruit itself! (Ohhh…the smell of that green, earthy, bitter, salady, dewinesss…)
But, alas, Google wants to kill my joy with articles about the toxicity of tomato leaf, so that one might be a pipe dream.
And then there’s calendula.
Like the nerdy little school girl who no-one pays attention to until suddenly one day she takes off her glasses and everyone gasps in shock and wonder, asking “Whoa! When did she become so hot??!” (And she always was BTW).
Calendula is my ugly duckling. Planted in place of insecticides, it was purely functional. And then I smelt it…And now I must have it in a bottle.
So it would appear that 2013 is going to be the year of the tincture for me. I can’t wait to see what other goodies join the artisan ranks of mandarin peel & vanilla pod tinctures in my organic perfume kit …
Are you a tincturer? Or hoping to become one? What have you successfully tinctured, or got your eye (or nose) on?