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POTPOURRI PAGE 3

Rosemary Potpourri

 This is the simplest of all potpourris, but will remain sweet, even in an open
bowl in the kitchen, for several months

4 cups rosemary leaves
2 cups verbena leaves
4 cinnamon sticks, freshly crushed
'/4 cup ground cloves
1 tablespoon orrisroot powder

Mix together and allow to mellow for a couple of weeks before displaying in a
pretty, open china bowl. Toss through some dried blue flowers, such as violets,
cornflowers or delphiniums for a lovely subtle colour contrast.


Lavender Potpourri

 This traditional recipe has an old-fashioned delicate fragrance. It makes a
particularly good sachet as well.

2 cups dried lavender flowers
4 tablespoons dried mint
2 tablespoons dried basil
2 tablespoons rosemary
2 tablespoons dried lemon peel
2 tablespoons orrisroot powder
1 tablespoon gum benzoin
6 drops oil of lavender buds and petals of miniature pink roses

Gently blend all ingredients. Add the oil, a drop at a time,
tossing as you add. Store in an airtight container for 6 weeks
and give a gentle stir daily. Toss through buds and petals of
miniature pink roses when transferring to pretty, lidded containers.

Herb and Flower Potpourri

 This potpourri does not have the strong fragrance of mixtures
that include oils. However, it has a refreshing summer garden
scent when stirred and may be used when freshly made.

2 cups rose petals
1 cup lavender flowers
1 cup flowers from herbs, such as oregano flowers,
marjoram flower heads, rosemary flowers
1 cup calendula petals
1 cup culinary thyme
1 cup tarragon
1 cup woodruff
1 cup lemon verbena
1 cup rosemary leaves

Mix all ingredients thoroughly with your hands and transfer to
pretty jars or bowls.




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