Makes about 2½ quarts
Sandalwood and ginger would be nice additions to this recipe. Sometimes I add essential oils of the spices used in this blend to intensify the fragrance.
- 6 cups oakmoss
- 1 cup each black peppercorns, allspice berries, and cinnamon chips
- ¼ cup aniseed
- 2 tablespoons cloves
- In a large glass or stainless-steel bowl, combine the oakmoss with the peppercorns, allspice berries, and cinnamon chips. Add the aniseed and cloves. Stir well.
- Make sachets from fabric scraps, adding lace or ribbon if desired, and fill with the spice blend.
Louise Gruenberg gardens as much as possible and cleans house as little as possible in Oak Park, Illinois. She writes and teaches about herbs.
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