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Blue Lotus & Mandrake

Blue Waterlily AKA Blue Lotus

What do blue lotus and mandrake have in common?
For one thing, I spotted both growing wild in Ein Afek nature reserve, the remnants of the wetlands of the Na'aman river, whose origin springs are just southeast of the beautiful city of Akko. Secondly, both have hallucinogenic properties, and were valued by herbalists, magicians, shamans and witches for thousands of years.

Blue Waterlily
Blue Lotus (Nymphea caerulea) is truly a blue waterlily, highly prized by the Egyptians, who treated this plant that grew in abundance along the Nile Valley. Nowadays, it is a scarce plant that grows in marshes and ponds in that area. The flower blooms only for 3 days, in which it rises 20-30cm above the water, opening around sunrise, between 7:30-8:00am and closing around noon, a cycle that echoes the solar rising and setting.

To the ancient Egyptian imagination, the yellow centre with its shooting yellow stamens set agains the blue flower symbolized the sun set in the azure Egyptian skies, and associated the "sacred lily of the Nile" with the sun god Ra. Blue lotus plays a role in an even earlier Egyptian myth - a myth of creation, which tells how the flower rose from "Nun" - the chaos - even before the sun itself was created.

"I am the pure Lotus which springeth up from the divine splendor that belongeth to the nostrils of Ra. I have made--my way--, and I follow on seeking for him who is Horus. I am the pure one who cometh forth out of the Field." (The Papyrus of Nu).

Garlands of blue lotus were found in tombs and are portrayed and mentioned in the Book of Coming Forth by Day (AKA Egyptian Book of the Dead) - the guide for the soul in the afterlife.  "Transformation Into Lotus" is described in both in the papyrus of Nu and the papyrus of Paqrer. Blue lotus was also found in countless frescos and decorations on various ritual chalices. The priests would steep  the flowers in wine and harness its narcotic and hallucinogenic properties in their rituals to reach a state of ecstasy.  The flower's naturally occurring amorphine, nuciferine and nornufcferine are what give it hallucinogenic properties.

The Egyptians would steep the flowers in wine, thus creating a narcotic concoction that was used for ritual by their priests. Additional ancient mention of lotus' hallucinogenic properties are the Lotophagi ("Lotus Easters") in Homer's Odyssey.

Mandrake Flowers
Few plants are as intriguing as the Mandrake - a highly poisonous plant from the nightshade family that is native to the Mediterranean and most of Europe. The species that grows in Isarel is the Mandragora autumnalis, and it's been mentioned twice in the bible:
“The mandrakes send out their fragrance; and at our door is every delicacy; both new and old; that I have stored up for you, my beloved.” - Song of Songs 7:13

And in the book of Genesis an elaborate story of jealousy and seduction takes place, involving the two sisters (and wives of Jacob) Rachel and Leah. Reuben finds mandrakes in the field and gives them to his mother, Leah. She has been neglected by Jacob for quite some time in favour of her barren sister. And so she trades the mandrakes with Rachel for a night with their shared husband. Rachel agrees, in hopes that the aphrodisiac power of the mandrakes will open her womb. From that night with Jacob, Leah's fifth child is conceived.

It is unclear from the story which part of the mandrake was used. The elaborate root systems of mandrakes, which often looks like a human, has a folklore reputation of solving infertility. There has been much myth about uprooting the mandrakes, without disturbing the little demon underground. A renown technique has been to tie a dog to the plant so that the dog would absorb the plant's curse once uprooted. Reuben must have gone through a lot of trouble to help his mother!

The fruit, on the other hand, have an intoxicating aroma that supposedly is enough to arouse the most frigid person on earth. I am yet to see this golden fruit or smell it in person, but I've been told it smells like pineapple. The fruit is the most edible part of this toxic plant, although one must be careful not to consume any of its peel or seeds. It is for a reason that it's Arabic name is "Tufah el Majnun" - Apples of the Insane.

Finding the mandrakes in such close proximity to the rare blue lotus was inspirational to me and sparks the imagination. Whether if it its their colour or the myth surrounding them, this is a theme I intend to go back to when I'm next brewing in my lab.


The Allure of Charoset


Charoset (or Haroset) is one of those obscure Jewish foods, prepared and eaten only once a year in Passover (mostly just during the Seder), and unlike the beloved Matzoh ball, it is hardly known to non-Jews. 

When I first saw it as a child I was neither particularly enticed by its appearance, nor seduced by the sounds of its name (which sounds like a disease). To make matters worse, it is eaten during the Seder wrapped in an odd looking "sandwich" along with horseradish (Hazeret in Hebrew) - which is also the name for mumps, not to mention a true tear-jerker and a traumatic experience for a child of any age *. 

The most common knowledge for the reason behind eating Charoset is it is representative of the mortar that our enslaved ancestors had to mix by the tonnes in Egypt. Other sages say that the Charoset is a remnant of the Paschal lamb - the sacrifice that commemorates the lamb that was slaughtered in each Jewish household in Egypt on the night of the tenth plague: the killing of the first-born. A bundle of hyssop was dipped in this poor lamb’s blood, and smeared on the door frames, as a sign for the Angel of Death to skip the Hebrew homes and spare the lives of our first-born. Hillel’s Sandwich (which I mentioned earlier) alludes to that symbolism of Charoset, as it represents eating the Paschal Lamb with the Matzoh and the Maror (bitter herbs), as directed in the Torah (Exodus 12:8).

Other sages and rabbis say that Cahroset needs to include all the fruit mentioned in Song of Songs (AKA Song of Solomon or Canticles). This poetic book signifies the unique relationship between God and his chosen people, which is read during Passover, the holiday that signifies the point in history as the birth of the Israelites as a nation. Among the fruit mentioned are apples, pomegranates, dates, figs and nuts. The spices added to the mixture (typically speaking: cinnamon and ginger) represent the pieces of straw that were added to strengthen the mortar. 

Now, Charoset greatly varies between different Ashkenazi and Sephardi Jews. Generally speaking, Ashkenazi Charoset is apple based (occasionally with pears added) and has a consistency of a dip or a spread; while Sephardi Charoset is more date-dominant, and often is formed into balls. And even within these two major ethnic groups, there are many different traditions and recipes vary greatly, for instance: Babylonian Charoset is made from Silan (date molasses) thickened with ground almonds, and I even came across a Moroccan recipe that is a paste of chestnuts, almonds and walnuts spiced with cinnamon and cloves; and some Ashkenazi recipes include raisins, while others use sugar as a sweetener; some call for pears in addition to the apples, and may use additional spices besides the cinnamon (i.e.: nutmeg, cloves, etc.). The Jews of Rome (and Italy) seem to have a balanced mixture of both, as you will soon see in the recipe I’ve received from my Italian sister in law, which was passed on to her from her great-great-grandmother, Nona Silvia Bassano from Livorno, Italy; yet surprisingly does not include any wine - an ingredient that so far has been consistently appeared in all the Charoset recipes I've researched. 

Some say that the use of fruit that brown overtime is the key for making a proper, mortar-looking Charoset. Hence using apples and pears without any lemon juice to avoid oxidation. The Jews of California have taken this one step further by making Charoset with bananas and avocados as well. I cringe to the idea of how this would look like the next day - kinda like leftovers of a smoothie, which I am sure is not a rare sight in raw-food-loving SoCal. 

I have to make a little confession: as much as I love my grandmother’s Ashkenazi Charoset, I was never able to replicate it satisfactorily in my own kitchen and have given up many years ago on trying it again. But someone asked me about Charoset and I got intrigued and looked it up in my library of cookbooks. Once I read about the Song of Songs reference to Charoset (in Phyllis and Miriyam Glazer’s “The Essential Book of Jewish Festival Cooking”), my imagination was immediately ignited, and I had to try both recipes in their book: a Yemeni Charoset and an Ashkenazi Charoset, that was very similar to my grandmother’s, except that it called for chopping the apples rather than grating them.


Ashkenazi Charoset
2 Granny Smith, Pink Lady or Gala Apples, peeled
1 cup walnuts
1/4 cup raisins, soaked in wine for 4-6hrs, or in boiled water for 15min, to soften
1 tsp raw sugar, brown sugar or palm sugar (or none if you are using sweet apples)
1/2 tsp Cinnamon powder
Pinch of freshly grated nutmeg
1-2 Tbs sweet wine

Chop the apples into tiny cubes (almost minced), or use the coarse side of a grater if you prefer a more watery consistency. Chop the soaked raisins. 
Finely mince the walnuts and add to the apples. Add the cinnamon and sugar. Keep refrigerated and use within 3-4 days. 
Can be enjoyed out of the Seder ceremony throughout the Passover week. I love it with Matzoh brei or on a potato kugel.  

Yemeni Charoset 
15 Dates, dried
15 Figs, dried
2-3 tsp Sesame Seeds, toasted **
1 tsp Cinnamon powder
1 Cardamom, freshly crushed with a mortar and pestle
1 Tbs fresh ginger root, grated
1oz dry red wine 
(adapted from Phyllis and Miriyam Glazer’s “The Essential Book of Jewish Festival Cooking”)

Nona Silvia Bassano of Livorno’s Italian Charoset 
1.5 kg Apples, finely grated
1 kg Dates, pitted and mashed
750 gr (3 cups) sugar 
300 gr Almond meal (from blanched almonds)
1 cup water
2-3 tsp Cinnamon powder ***

Boil the water and sugar to make a syrup. 
Add the almonds and continue cooking. 
Add the grated apples, and continue cooking, stirring constantly to prevent sticking to the bottom of the pot. If too watery - continue cooking for more reduction; if too dry, add a little more water. 
Add the cinnamon, and cook until the mixture starts bubbling and puffing. 

* If your parents are of the merciful type, they'll make this very sandwich with lettuce, which is a peculiarly delicious affair, and one of the significant flavours that makes this holiday forever memorable on every person's palate. 

** Optional - if you eat Kitniyot on Passover). I personally found their texture in this context to be annoying, as well as the fig seeds. Next time I am trying this with less figs, more dates and with tahini (sesame paste) instead! 

*** For a more Yemeni-style Charoset, you may add some ground cloves and cardamom, to taste.

The Making (and re-making) of Song of Songs Incense Cones

Song of Songs perfume is made from ancient resins, so conceptually, it lends itself easily to an incense form.

I've blended together labdanum resin (a sticky paste, resembling tar), sandalwood, agarwood, frankincense, myrrh and rose petals to make this incense. I've even went the length of forming it with a little cone mold (this was the 4th batch of incense cones I've made, and I wanted the cones to be pretty, solid and uniform). And they sure were all of that!

However, the high ratio of resins created a serious technical problem: the incense would not burn through. That's no joke. You can't enjoy incense if it doesn't get consumed by the ember. The heat is what transfors its organic fragrant matter into smouldering smoke-perfume.

To fix this problem would have required breaking down all the beautiful cones, and adjusting the formula to add more woods that will help it burn through. This was not something I was excited about doing. So I put it aside for a long time. And even then, there is no way of guaranteeing that the formula will work (meaning: it might take more than one time of forming, drying, testing and breaking down again...). Not something I was looking forward to do.

Once I mustered the amount of willingness for this sisyphal work (which took a few good years, to be perfectly honest), I've done just that. This time I shaped them smaller, and all by hand again. They may not be as perfectly uniform as they were before; but at least they are funcitonal!

I'm burning one of these labour-intense cones as I type this. There is a bit of hit-and-miss in terms of how even it burns (some of the incense spots were not completely ground and they kinda block the ember). But it's ten times better than before.

Burning Incense Cone

As the ember consumes my little cone, it unleashes smoke that bring to mind ancient rituals from the beginning of mankind. While the perfume Song of Songs is utterly sensual, incense smoke is purely spiritual, assisting the soul to transcend above matter, and connecting one's breath to the beating heart at the depths of the dark waters of creation.

Song of Songs + Giveaway


Book of Love, originally uploaded by Thorne Enterprises.

The book of Canticles (aka Song of Solomon or Song of Songs) is traditionally read on the morning of the Sabbath during Passover. Hence, my perfume bearing that name is particularly appropriate for this time of year and I thought it would be a great start for talking about how to use oud in perfumery, revealing the different facets of its complex beauty.

I created Song of Songs perfume using the ancient perfumes mentioned in this book, including agarwood, spikenard root, oils of myrrh and frankincense oils, and labdanum absolute, which together form a resinous and woody base; a bouquet of roses (from Morocco, Turkey and Bulgaria) for the heart, and saffron absolute at the top, which makes it very exotic and unusual. At some point I had some hyacinth absolute in my organ, which I used for the heart as well, but this is long gone. The hyacinths stand for the lilies mentioned in the poem, and which according to my research were what the Song of Songs refers to as "Lily of the Valley" (convillarias do not grow in Israel or anywhere in the Middle East). Hyacinth absolute is very sweet (almost candy sweet) and with some green-herbaceous aspect. But like I said - it rarely turns out in the market. I also had an idea of having cedar in it at certain point in the design process, but that was more of a story-telling idea, rather than perfumed idea (the book mentions cedar of Lebanon, which was used to build the temple of Solomon; however I don't know that cedar was necessarily a biblical perfume material so I abandoned that idea early on).

Song of Songs is honeyed, resinous and exotic and has a very profound impact on my mind when I wear it. It makes me feel connected to the ancient civilizations where my ancestors came from. There. the Orient and the Occident unite through veins of caravans transporting spices, medicine and wisdom. Like the poem it was inspired by, the perfume sits comfortably between the sacred and the profane (despite the fact that the poetry in the book of Canticles is very erotic and more than just suggestive, it is considered by the Jews to be the holiest one in the bible).

Although I created it before knowing anything about Arabian perfumery or smelling any Arabian or Indian attars (Song of Songs was created in 2002, just about a year after I started my journey in the art of perfumery) - it is a very "Middle Eastern" perfume, similar in some ways to the Arabian attars I smelled at the perfume bazzar at the souk years later, but far more pure and intense with its true attar of rose, spikenard and agarwood and all the rest. The spikenard really brings out the mustiness and earthy animalic aspect of agarwood, and the saffron brings it up another notch with its almost leathery dryness. Along with the ambery labdanum and the precious woodsy notes of olibanum and myrrh, these elements really make the roses sing and stand out during the heart phase. It becomes woodier and dryer as it dries on the skin.

Interestingly, Song of Songs is really popular with my local clientele - those who pick it by smelling it rather than reading the history and notes on the website. But those who do pick it from the virtual boutique end up being long time devotees. I can see why: there is something really soothing about it. I worn it yesterday and I will be wearing it for the rest of the Passover week.

Comment on this post and get entered into a draw to win a preview-vial (15ml) of Song of Songs anointing body oil, with nourishing and fast-absorbing oils of jojoba, coconut, avocado and vitamin E.

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