POTPOURRI
1 qt. dried rosebuds, petals and blossoms (other flowers optional)
1 tsp. whole allspice
1 tsp. whole cloves
1 tsp. crumbled bay leaves
1 cinnamon stick, broken up
1/2 c. dried lemon, lime and orange peels
20 drops essential rose or other oil
1 oz. powdered orrisroot (for curing)
Tear up citrus peels and bake at 200 degrees until they become crisp. Place all ingredients in a large bowl, leaving the most delicate for last. Sprinkle powdered orrisroot over potpourri and using an eye dropper, scattering the oil on mixture. Stir gently with a wooden spoon. To “cure” it, place in a paper bag, fold over and clip tight. Store for at least 2 weeks, covered, in a cool dark place, stirring from time to time. Seal your finished potpourri in a decorative glass jar tied with a beautiful ribbon. Store out of sun until ready for use.