I've discovered tincturing.
So far I have tinctured, with relative success, coconut, green tea, figs, strawberries, blackberries, piloncillo, vanilla beans, frankincense tears, peaches, apricots, beeswax and Balinese long peppers.
With no success I've managed to make tinctured mashes of honeysuckle blossoms (which I already knew was a near impossiblity, but never say die, right?), oleander flowers and dirt (yeah, don't ask).
My favorites of all my tinctures are the gunpowder green tea and the Balinese long pepper. They make me think of dark, dank places where one can smell the water and the moss and the slippery little things that squirm over the surface, of wet birth and soft cries. Primordial.