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POTPOURRI PAGE 2




Country Garden Potpourri

 This potpourri is a mixture of sweet-smelling and brightly
coloured flowers and herbs that can be gathered from the
garden after the first flush of springtime growth.



4 cups dried rose petals
2 cups dried rose geranium leaves
1 cup dried lavender flowers
1 cup dried jasmine flowers
1 cup assorted brightly coloured flowers which may
include freesias, jonquils, wallflowers, cornflowers,
bougainvillea and violets.
1/2 cup rosemary leaves and flowers
2 tablespoons ground dried orange peel
2 teaspoons freshly ground cloves
3 pieces of cinnamon bark, crumbled
1 teaspoon mace
1 tablespoon ground gum benzoin
1 tablespoon orrisroot powder
6 drops rose oil
3 drops lavender oil
2 drops sandalwood oil

Mix all ingredients in a large bowl, adding the benzoin, orris
root and oils last. Allow to mature in a covered large crock for
6 weeks, stirring occasionally. Transfer to pretty lidded bowls
or glass jars and decorate with pressed pansies.

Lemon-Scented Potpourri

 Lemon verbena was a favourite scent of Sarah Bernhardt and it gives this potpourri
a wonderful refreshing long-lasting fragrance.

6 cups dried rose petals
3 cups dried lemon verbena leaves
1 cup lavender flowers
1/2 cup lemon thyme
1 tablespoon powdered orange rind
1 tablespoon powdered lemon rind
1 teaspoon allspice
1 teaspoon ground cloves
6 dried bay leaves, freshly crushed
1 tablespoon orrisroot powder

Combine all ingredients in a large bowl with your hands. Add a few drops of
rose oil if the rose petals are not highly fragrant. Transfer to a covered crock for
6 weeks, stirring every day. Place in bowl or jar and decorate with delphiniums
or cornflowers.




Comments to: Natalie Armstrong
Last Updated: 3 August 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.
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