If you love the smell of a herb garden and the idea of bringing the outdoors in, then you’re in luck! Try your hand at making these easy smudge sticks, and you’ll be rewarded with the most incredible aromas, both as you make them and as they smoke away. Make this your new flower crown party and pile up mountains of herbs and blooms for your friends to make their own – hello bridal shower! Or place them at table settings for an earthy and scented gift for your guests.

You can use a huge variety of herbs and plants to create your own unique aroma, so have a think about what will work best with your theme. The bundles can be given fresh or dried, however, if you’re wanting the smudge sticks to be dry when handed out as gifts, allow at least 2 weeks for the them to lose all their moisture. If you’re happy to hand them out as fresh bundles (or if you’re making them as an event activity), try to pick the herbs that day, and ensure they’re as dry as possible. Replace your beloved candles with these freshly scented bundles, and you may never go back!

What You Will Need:

  • Depending on the amount (and size) of herb bundles you’re looking to make, you’ll need quite a lot of herbs. Ask around and see who has a flourishing herb garden, or pop to the local grocery store. I’ve used rosemary, thyme, sage and lavender, along with some dried rosebuds. Stick to woody plant material, and also consider pine, lemon grass or anything else that will dry well.
  • Cotton twine
  • Scissors

What To Do:

Step One. Trim all of your chosen plant materials to a similar length, around 15-20cm long. Select a bundle of herbs and flowers and tie firmly together at the bottom of the posy. I used approximately 5 sticks of rosemary, 4 sprigs of thyme, 1 sprig of sage, 6 stems of lavender and 2 stems of roses per bundle. The thicker the posy the better it will smoke.

Step Two. Begin to wind the twine tightly up the posy, tucking in stray leaves as you go. Remember that as the bundles dry they will shrink slightly, so tie them as tightly as you can. Wind up and down the bundle twice to ensure it is all held together, tying a firm knot at the base and leaving a little length of twine for ease of drying.

Step Three. Once the bundles are tightly wrapped, you can either give them as gifts as they are, or hang them to dry. If you’re hanging them to dry, use the extra length of string to tie them somewhere out of direct sunlight, away from moisture and with good air flow. Drying can take from 2-4 weeks, depending on how much moisture was in the leaves when they were created.

If giving these delightfully herby bundles as gifts, it may be best to leave instructions. Be sure to remind your guests never to leave anything burning unattended. Once the bundles are lit, they should smoulder – not burn – releasing a gorgeous scent to rival any favourite candle!

Ms Zigzag says: I can almost smell the intense floral and herb aroma now. The natural aroma of these DIY smudge sticks will put any stressed bride’s mind at ease.

About Ms Honeycomb  – Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).

This oh so pretty dessert cocktail is refreshingly sweet and deceptively simple – the perfect recipe to impress guests with the rose fairy floss garnish. Head Bartender Scott Murdoch from newly launched modern Turkish restaurant, Yagiz has created this impressive ‘Turkish Delight,’ which sees rose petal gin, creme de cacao, lemon, vanilla and rose water combine with egg white, to create a zesty and floral beverage. Garnished with rose fairy floss and a dusting of pistachio powder, it’s ideal as a summer aperitivo or after-dinner cocktail. 

Yagiz Turkish Delight Cocktail
  • 40ml rose petal infused Hendricks (regular Hendricks works too)
  • 20ml creme de cacao
  • 10ml lemon juice
  • 10ml vanilla syrup
  • 5ml rose water
  • Egg white
  • Rose fairy floss


Combine all ingredients in shaker tin and wet shake (with ice)

Strain out the ice from the tin then dry shake (with no ice)

Double strain into a coupe glass and garnish with fairy floss and a dusting of pistachio powder

Ms Zigzag says: Anyone organising a bridal shower? These are a must for the celebrations. 

About Yagiz: Yagiz features a central 22-seat brass communal table and is separated into two sections; a more casual walk-in bar and an expansive dining space fit with banquette seating and subtle pops of Middle Eastern-inspired furnishings, such as colourful cushions and Turkish linen. Diners can choose between a set menu or à la carte with a selection of small snacks, followed by entrées or ‘mezze’, shared mains, eclectic sides and assortment of sweet Turkish delights.

We’ve all been there.  After the wedding ceremony, enjoying a champagne or two while the bridal party are off doing their thing with the photographer.  It’s not the time to eat large amounts of food, especially when the main food event is oh-so close.  But you do feel like something.  Something small and tasty and something to tie you over until the reception begins.  These moreish delights are the perfect accompaniment to serve with after ceremony cocktails.  The perfect combination of sweet, salty and spice. They are budget friendly and easy to make en masse.  So make a few batches ahead of time, serve them either at the bar in cut crystal bowls or hand out paper bags to each guest when they order their drink.  I promise you, your guests will thank you for it!

You Will Need:

1/4 cup rice bran oil (or other non-flavoured oil)
1 lemongrass stalk

2 red chillies

6 kaffir lime leaves

3 garlic cloves

500g roasted beer nuts

1 teaspoon fine sea salt (if you are using pre-salted beer nuts, only add 1/2 teaspoon salt)
t tablespoon caster sugar

Step One. Finely chop the kaffir lime leaves, lemongrass, garlic and chilli and place to the side.

Step Two. Heat the oil in a wok. Fry each of the flavourings in the wok until crispy and remove with a mesh or slotted spoon and drain on paper towel.

Step Three. Add the nuts to the hot oil in the wok. Toss until all nuts are coated with the flavoured oil. Remove from heat and allow to cool.

Step Four. Sprinkle salt and sugar into nuts and toss to combine.

Step Five. Stir through final flavourings.  Enjoy!  These nuts will keep for up to two weeks in an airtight container.  That is, if you can stop yourself from eating them!

Ms Zigzag says: These nuts look absolutely delicious and perfect to serve as a small bite at the beginning of any gathering or event. 

About Jessica Derrick: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!