Making A Smudge Stick

With a little practice, making a smudge stick is remarkably easy, though you may prefer to buy them ready-made. The secret is to pack and entwine your herbs really tightly so that they will not fall apart when you light them. There are many different methods and the following is just a series of the most useful:

  • You can use sprigs of fresh herbs from your garden or garden center for taller smudge sticks or use packs from a supermarket (either ready cut or still growing in a pot) for smaller smudge sticks.
  • Before making your bundle of herbs, test the twine you intend to use by burning a little in your flat dish. Does it flare up or smell foul? Try cotton without any synthetic additions, as synthetic fibers will break. Experiment with undyed natural twines or those where vegetable coloring has been used, you will find one that works well for you. Horsetail is the best, but is not easy to obtain.
  • Use thick sprigs (about seven or eight in total) of the fresh herbs with plenty of greenery no more than 12 inches long. The ideal length for your finished smudge stick is 7 – 9 inches so use the longer herbs in order that you can trim the bottoms and tops off to give a smooth finish.
  • Use a very sturdy herb to act as anchor at the center of the smudge stick. Some people use a dry stick as a base around which to twine the stems to give the bundle substance. Taper the stick at one end so that the woody part you hold is slightly narrower. Broader smudge sticks tend to work better than narrow ones.
  • Lay the herbs flat on a surface on smooth fabric, leather or newspaper. First wrap the thread around the bottom of the herb wand four or five times.
  • Then, with the separate ends either side of the herbs, begin to criss-cross from the bottom at about 1 inch intervals. Leave the top third to a quarter unbound. You can if you wish knot every other cross. Tie very tightly, pressing and weaving the herbs together as you work.
  • Turn the stick over and from the top, repeat crossing or knotting again at about 1/2 inch intervals so the whole stick is now tied at 1/2 inch intervals
  • When you get back to the bottom, make two or three wraps, tie the ends together and cut off the excess.
  • Trim the bottom of the bunch below the tie.
  • You may also trim any straggly herbs and trim the top.
  • Trim the bottom or top off after binding.