Haeckels Incense Cones - The Method

Haeckels Incense Cones

Regular price £16.00 Sale

Light the end of the cone and burn for around 15 seconds blowing the ember until red hot, place in the heart of your home in either a hallway or a landing to allow the fragrant smoke to disperse. Use the lid or our cone holder for each cone on. Burning time: 15 min approx. Scent longevity: 2-4 hours (in a medium size room)


Wild Fennel / Incense

Locally harvested natural scented incense

Fennel is a flowering perennial of the Apiaceae genus with a sweet, resinous scent that is often confused with aniseed. Traditionally used as an insect repellent, it is also a component of Royal Wedding bouquets and is used in perfumery and as a food ingredient. In Europe, it was much used in a mixture called gruit as a flavouring for beer from the Middle Ages to the 16th century, but has fallen into disuse after hops became more widely available.


Lambs Ear / Incense

Locally harvested natural scented incense

Stachys byzantina or Lambs Ear is a species of Stachys and is native to Turkey but has been cultivated for many years in England and has now naturalised to the countryside, escaping from gardens and ornamental gardens to thrive in the wild. Lambs ear flowers in the early summer months with small white or pink flowers, which last through the summer until the plant dies back in winter to become rougher although it is technically an evergreen perennial. Stachys byzantina thrives near coastal locations with high nitrogen levels in the soil and in partially shaded areas. It has been proven to have strong medicinal qualities as a naturally antibacterial extract against resistant microbes and is also commonly used in perfumery.


Juniper / Incense

Locally harvested natural scented incense

Juniper grows in the form of around 52 different species which have each adapted to changing conditions around the world, Juniperus refers to Juniper as a whole which is then individually characterised regionally. The coastal form of Juniper in our cones grows as a low and dense bush with bluish berries and dark green needle like leaves, it is a hardy perennial which has adapted to the shore line environment to be substantial enough to cope with the salt water and strong winds. Juniper berries are used in a wide variety of culinary dishes and for a distinct flavouring in gin as well as the primary flavour in the liquor Jenever.



Lemon Balm / Incense

Locally harvested natural scented incense

Lemon Balm grows to 70–150 cm tall with oil reach leaves that a gentle lemon fragrance that will come off onto your hands when crushed. Melissa officinalis is in the mint family of Lamiaceae which reflects this high oil content and naturally fragrant quality. The white summer flowers attract bees, hence the genus name Melissa (Greek for ‘honey bee’) whilst high doses of purified lemon balm extracts have been found to be effective in the relief of stress, producing increased calmness and reduced alertness.



Bog Mrytle / Incense

Locally harvested natural scented incense

Bog Myrtle thrives in the harsh conditions of the northern hemisphere with a long history of being found on the hard to reach paths of mountainous regions and at the top of cliffs along the coastline. It has been used as an insect repellent for these reasons: its location means that walkers and explorers come across the plants when they are being attacked by midges and other insects and find that Myrica gale is proficient in keeping them at bay. The aroma is sometimes comparable to that of cloves and is often used in flower bouquets for its fragrant qualities which compliment other floral scents.