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Whip up a batch of fall
potpourri.
The first step is
to gather your ingredients. Pick any
remaining fall flowers that will retain color
and/or scent (this can sometimes be a trial and
error process until you become familiar with the
best selections). Roses, marigolds and
zinnias hold their color well. Dry the
heads on a screen in a dark area for about two
weeks. Repeat the process with any
greeneries and filler such as mint, lemon
verbena, rosemary. In the meantime, gather
more visually appealing pieces such as tiny pine
cones, cinnamon sticks, star of anise. |
Dried flower heads will provide
color and scent |
Dried apples and crushed cloves
add a nice visual appeal as well as scent |
Feel free to use any
attractive and scented ingredients. You will need
some essential oils in your favorite fragrances and may
need to experiment on those that mix well together or
you may want to stick with one themed scent such as rose
or cinnamon. Your potpourri will also need a
fixative. Orris root is the most common however
usually needs to be ordered and can cause allergic
reactions to some people. Gum benzoine also works
well and is a preferred fixative. For an easier
solution, cedar bark shavings, the kind purchased in the
pet department work fine and also double as an
attractive visual additive.
Mix all of these
ingredients together to make your potpourri. Add
40 - 60 drops of oil per gallon of potpourri. Be
sure to write down your recipe so that you can repeat
the mix another time.
Seal in airtight jars or
one large airtight glass container, date, and keep
airtight for 6 weeks and shake daily. Your
potpourri will be ready just in time for holiday gifts.
It may then be transferred to other containers such as
smaller jars, sachets, pillows, coat-hangers or other
creations.
Potpourri placed in muslin bags and
decorated.
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Tips:
Crush potpourri to activate scent
Keep potpourri sealed when not in use
Freshen potpourri with essential oil when needed
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Ingredients:
4-6 cups dried flowers
4-6 cups dried greenery
essential oil(s)
cedar chips or other fixative
pine cones
cinnamon sticks
large mixing bowl
large wooden spoon or stick
glass jars with lids
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