Keep potpourri in bowls topped with dried flower buds or in pretty glass jars with a lace covering, in little sachets of lace or special potpourri containers.
The simplest way to make potpourri is to dry fragrant leaves and petals until they are crisp, blend them with fixatives to absorb and preserve the scent and seal them in an airtight container for about four weeks to mature, shaking the mixture occasionally. A few drops of essential oil adds that final touch. Essential oils can also be used to liven up potpourri as the fragrance fades.
For color, use herbs such as roses, marigolds with garden flowers such as pansies, lily of the valley, orange blossom, hyacinth or cornflowers. Many herb leaves and flowers provide fragrance: bergamot, basil, bay, thyme, rosemary, lemon balm, camomile or lavender with garden flowers such as jasmine, mimosa, honeysuckle, carnation or pinks. A little spice, either cardamom, cinnamon, cloves, ginger, mace or citrus rind, adds sharpness and interest.
As a rough guide, mix about 3 ¾ cups of flower petals and herb leaves with 2 tablespoons of spices and 4 tablespoons of fixative. There are many fixatives you can use but ground orris root is simple and effective. This mixture will need two or three drops of essential oil. Here are some suggestions for potpourri recipes:
1 cup each Lemon verbena and lemon balm leaves
1 cup each Forsythia, marigold and camomile flowers
A few thin strips of lemon rind
¼ cup Ground orris root
A few drops of lemon verbena oil
1 cup each Thyme, rosemary and mint leaves
2 cups Lavender flowers
2 tablespoons Tansy leaves
2 tablespoons Ground cloves
¼ cup Ground Orris root
A few drops of lavender oil
1 cup Lavender flowers
2 tablespoons each Thyme and mint leaves
1 tablespoon each Ground cloves and ground caraway seeds
Successful Gardening ~
Kali S Winters
Bulk Potpourri Here!