WHAT
YOU NEED – HOW
TO
DO IT
JAR
– SALT
– SCENT
– COLOUR
- DECORATION
A
pretty container: A clean jam jar
or pretty hexagonal jar (honey
jars are good for this) works well,
but be creative, you may find
some unusual shaped containers at Cornucopia
– of course you have to eat the
contents first! You could buy a
Kilner jar from Eynsham
Emporium for bigger quantities;
the choices are only limited by
the contents of your kitchen cupboard
and your imagination!
Enough
salt to fill the container: Choose
ordinary cooking salt or a
chunky sea salt from the
Co-op.
Epsom Salts, if you prefer, are on
sale in small boxes at
Lloyds
the Chemist or in larger
quantities at
The
Eynsham Soap Company. All types of
salt work pretty much the
same, they just look
different.
Scent:
Essential oils are the best and
easiest choice for scenting your salt
but not all are gentle or beneficial.
My advice is, consult a book
from the library or stick to simple
lavender. Lloyds the Chemist have
a limited range of essential oils; if
you want to experiment go to
Witney or Oxford or buy from a
reputable online supplier. As a rough
guide you need 20 drops of essential
oil per 100g of
salt.
Colour:
It isn’t necessary to colour the
salt – especially if
you're going for a natural look
– but it can look nice if you
do. Food colouring for icing cakes
works well and is on sale in the
Co op. Choose the colour carefully
– once added, you can't take
it out!
Decoration:
A few flower petals from the garden
are ideal for this. They should
be perfectly clean - you don’t
want greenfly or ants in your
salts! - and ideally dried before use,
or they go black/yukky brown.
Scraps of ribbon, lace or pretty
material are also useful to decorate
your container. Don’t forget a
little card to tell the
recipient what it is – and the
ingredients in case they are
allergic to
anything.
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