Bridal Bouquet Potpourii

Potpourri

This is one of the many recipes that comes with the order form from the San Francisco Herb Co. San Francisco Herb Co. can be found at: http://www.sfherb.com/companyInfo.html

Ingredients

  • 6 cups Rosebuds & Petals 4 oz.
  • 4 cups Lemon Verbena Leaves 1 oz.
  • 2 cups Globe Amaranth(white) 1-1/2 oz.
  • 2 cups Orchids- wild (Pale Mauve) 3/4 oz.
  • 2 cups Rosebuds & Petals(Pink/Moroccan) 2 oz.
  • 2 cups Statice Flowers(White) 1-1/4 oz.
  • 2 cups Uva Ursi (Pinquica) Leaves 2-3/4 oz.
  • 1 cup Allspice (Mexican) whole 3-1/4 oz.
  • 1 cup Cinnamon Chips- Large Cut 1-1/4 oz.
  • 1 cup Lemon Grass (Mexican) 1 oz.
  • 1 cup Statice Flowers (purple) 3/4 oz.
  • 1/2 cup Orris Root-Cut 2 oz.
  • 1/2 cup Rosemary- Whole (Spice Section)
  • Oil: Floral Bouquet
  • Rose Garden with Jasmine

Directions

After measuring all dry ingredients, gently mix in large glass bowl or paper bag using your hands or non-metallic utensil. With a Pipette, add Fragrance Oil(s) GRADUALLY to enhance, NOT overpower natural scents--about 1/4 oz. to 1/2 oz. of Fragrance Oil per gallon of Potpourri depending on strength of oil and your personal preference. Try to drop oil on Fixatives to minimize discoloration of flowers and leaves. Fixatives such a Oak Moss, Orris Root, Calamus Root, and Citrus Peels absorb, preserve and gradually release the fragrance of your blend.

Fill wide mouth jars or non-metallic containers 3/4 full, cover tightly and store in cool, dark place. Check aroma after first 2 or 3 days and add more fragrance if needed. Shake gently about once a week. Cure(let scents mingle and mellow) for 2 weeks to 6 weeks.



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Submitted 6/13/05.
Source: San Francisco Herb Co.
Submitted By: Linda Wilson
lwilson@gatecom.com
Bridal Bouquet Potpourii