Experiment in formulation
The First Signs of Spring
One of the first signs that winter is ending locally is sugar season. The longer days paired with temperatures above freezing during the day and below at night triggers the sap production in the Maple tree. But the Maple is not the only tree this time of year filling its buds with sticky sap and resin, the Balsam Poplar is also a signifier of spring. Saplings flaunt their buds, distinct sharp and red against the brown and white hues of the winter landscapes, while their taller parents drop fragile branches in harsh spring winds. A powerful aromatic, it’s a signature fragrance when the buds break to leaves and wafts in the warm spring air. But before they do a few are collected, usually infused in oils to make a salve, but I’m excited to expand working with this local spring ally.
Balsam Poplar and Sugar Maple
blend #1 : I wanted to start this exploration with something extremely simple but this also captures quintessential spring here in northern Vermont. I was inspired by a day collecting balsam poplar buds coming home to stoke the fire with a pot of maple sap boiling above.
Test recipe: 1 3/4 tsp sugar maple wood powder, 1/4 tsp balsam poplar buds, 1/16 tsp guar gum, 1/4 tsp maple syrup, 2 tsp water
yield: 5 sticks ≈ 4 inches long, 4 mm thick
I’ve been apprehensive to work with the balsam poplar buds because how sticky they are but after being dried and frozen they were easier to work with than I thought. I was able to grind the buds and return them to the freezer still in the mortar and then process them some more repeating until I had a nice powder to work with. Mixed with the maple woods, binder, and water/syrup the dough was nice and sticky and wet, easy to work with and run through the extruder to make a few skinny sticks.
Now I’ve admitted before that I’m not the biggest fan of the smell of balsam poplar but I’m not letting that deter me from trying it in a new way. I’m interested in formulating more complex blends but I wanted to use this simple recipe as a learning experience and foundation to build off of.
Test burn: the stick burnt with no issues, I was unsure how it would react with the amount of maple syrup used but it was perfect, not too fast and no needing to relight. The smoke was steady and pleasant not over bearing but still generous. The aroma was true to the warm and moist temperament of the balsam poplar. It has saccharine, cinnamon brown sugar top note with a hint of syrupy burnt wood that is enveloped by the scent of kneeling at church pew, resinous, balsamic and woody, frankincense and propolis, pungent, a bit musky with traces of sour wine. There is a mustard like tang (notes a friend), and the smell of dried saliva on skin. The wood base carried the aromatics of this blend exceptionally, whether it be from how they complimented each other or the sure will power of the balsam poplar to shine through but I was glad the fragrance wasn’t lost under a charred wood smell. I also am happy (and pleasantly surprised) with the ratio of poplar buds, it was enough to still be potent but not so much that I actually was able to enjoy its scent quite a lot and if anything I would add a touch more in the next batch. The incense had character giving off different notes as is burnt down the stick but I’m excited to expand on this recipe. I wouldn’t say there was a distinct maple aroma (like boiling sap), but the sweetness is notable and I think a helpful balance complimenting the poplar.
For future crafting my first thought for companions were: cinnamon, honey, tobacco, benzoin, propolis
I asked the group of incense crafters for recommended companions so I also might try blending with some of these (their suggestions): lungwort, pine (&conifer) needles, rosemary, clove, vanilla, allspice, cardamom, frankincense, blackberry leaf, mullein
I’m also interested in making a tincture of poplar buds for perfume... perhaps even an absolute. I’ve been told that even after tincturing, the buds are potent enough to use again for incense so why not do both?! (posts on all of that to come!)
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