Bay and lemon are a happy pairing, both in the kitchen and in the bathroom. This scrub combines astringent lemon zest and juice with the exfoliating power of salt, while the dried bay leaves are anti-fungal.
Makes around 2x 500ml jars
1kg sea salt
750ml olive oil
5 lemons, zest and juice
10 bay leaves
100g thickener such as tapioca flour or arrowroot
1 Pour the salt into a large mixing bowl, then add the olive oil, lemon zest and lemon juice.
2 Stir well, then crumble in the bay leaves. Break them up using your hands and scrunch into the mix (but keep pieces fairly large to avoid clogging up the plughole!).
3 Add the thickener, then stir until the mixture is well combined and it holds together.
4 Transfer to jars with seals. To use, grab handfuls of the scrub, avoiding the bay leaves if you can, and massage onto arms, legs, bums and tums. Rinse off using warm water.
Maker’s note: The scrub will keep for up to 12 months in a sealed jar.
This project, perfect for a weekend afternoon, is from our feature Heart, Body and Soul, which this month focuses on bay leaves. The feature also includes a project to make a bay and chilli ‘swag’, a panna cotta, a salad and a tea.
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