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A pot pourri varies depending upon what scented flowers and leaves you have available. You can dry fresh flowers and leaves - like lemon verbena, rose, scented geranium leaves and gardenia - on layers of paper towel in a barely-warm oven.
4 cups dried rose petals
45g sea salt, ground
100g Herbie's Spices Lavender Flowers
50g Herbie's Spices Rosemary Leaves Whole
45g Herbie's Spices Orris Root Powder
5g oil of geranium
5g oil of lavender
2 Herbie's Spices Cinnamon Quills Whole
3 teaspoons Herbie's Spices Cloves Whole
3 teaspoons Herbie's Spices Nutmeg Ground
5 teaspoons Herbie's Spices Coriander Seed Whole
30 min › Extra time:
28 days Other › Ready in:
28 days 30 min
Combine rose petals with salt, cover and leave, turning occasionally, for 5 days.
Add other dried scented leaves and flowers as available (scented geranium, jasmine, orange blossoms, violets etc) or use the lavender and rosemary in the ingredients.
Mix orris root powder with oils and stir well to combine.
Add the orris root powder and whole spices to flowers, cover and leave for 3 weeks, stirring occasionally.
Place in open bowls; stir frequently for aroma. A legendary pot pourri recipe
This is based on Rosemary Hemphill's original recipe from the 1960's, and is far superior to many of the pot pourri versions to be found in the 21st century.
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