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POTPOURRI PAGE 5



Elizabethan Potpourri
This potpourri has the charm of an old-fashioned print and a
beautiful fragrance to match.

5 cups of fragrant pink rose petals
2 cups rose geranium leaves
2 cups lavender flowers
1 cup dried pink and blue flowers such as purple pansies,
violets, clove pinks, pink zinnia petals, delphiniums
1 tablespoon powdered cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
1 tablespoon orrisroot powder
1 tablespoon gum benzoin
3 drops sandalwood oil

Thoroughly blend the spices and fixatives with the flowers and herbs. Finally
add the oils, a drop at a time, tossing as you add. Allow the mixture to
mature for 6 weeks in a covered crock, stirring regularly. Transfer to an
attractive china bowl with a lid. Decorate with pressed purple
pansies and miniature pink roses dried whole.


Oriental Potpourri
This recipe is made without rose petals and has a fabulous
mysterious scent. Use only the very best patchouli oil.

2 cups lavender flowers
1 cup rose geranium leaves
1 tablespoon sage leaves
1 tablespoon powdered sandalwood
rind of one orange, coarsly ground
3 cinnamon sticks, broken into small pieces
1 vanilla bean
few drops patchouli oil

Gently combine all dry ingredients. Add the patchouli oil
drop by drop blending as you add. Modify according to your
taste. Seal in a container and cure for 6 weeks, shaking gently
every day. The patchouli oil will mellow during the ageing
process, but if you find it too overpowering add a little ground
cinnamon which tends to calm it down. Decorate with a few
star anise and some red flowers.




Comments to: Natalie Armstrong
Last Updated: 10 August 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.
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