Spiced schnapps is the essence of applied botany; natural and cultural history plus sun and great nature experiences. In addition, it is easy and quite simple to achieve good results. There should be no boiling, frying or braising. You simply take some suitable plant parts and let them soak in alcohol for a suitable time, before separating plants and liquid again. An amazing number of species in nature and the garden are suitable for really good spiced schnapps - and there are various options in roots, leaves, stems, buds, bracts, flowers, seeds and fruits. At the same time, you can use the schnapps as an alternative herbarium, and every time you take a dram, you remember where you picked it.

Peter Friis Møller has built up a large 'bottle herbarium' throughout his life, and in this book he passes on his best recipes. The author is a forester and natural historian. He works as a part-time employee at GEUS and as an independent consultant with, among other things, vegetation history, natural forest dynamics and nature management. Writes every week about garden and nature in Weekendavisen and is author and co-author of, among other things Denmark's insects, Denmark's trees and shrubs, Denmark's Forests and Forests (Nature in Denmark). Susanne Weitemeyer has painted the beautiful illustrations.