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| POTPOURRI |
Main
Entry: potpourri
Pronunciation:
"pO-pu-'rE
Function:
noun
Etymology:
French pot pourri, literally, rotten pot
Date:
1749
1:
a mixture of flowers, herbs, and spices that is usually kept in a jar
and
used for scent
--Merriam
Webster
The
four basic elements for potpourri are
- Aroma
- Fixative
- Color
- Shape
& Texture
Botanicals can
be used for all four, or essential/fragrance
oils can be used for aroma and/or a fixative. Using the oils will
usually
produce a stronger scent and adding them can revitalize older
potpourris.
When
adding liquid scent to potpourri, mix it separately with either the
fixatives--orris
root, oak
moss, vetiver, cellulose, orange
or lemon
peel, etc. or drop it on other absorbent, sturdy pieces such as cones, pods, allspice, cloves
or cinnamon
chips, and then combine with the more delicate botanicals.
If
you have the time, "age" the potpourri in a tightly sealed container
for
two weeks or longer to allow the scents to combine, turning or mixing
it
occasionally.
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| VELVET
WINDS POTPOURRI |
2 c Peony
Flowers
1 c Rose
buds and Petals, Red
1 c Larkspur
Flowers
1 c Jasmine
Flower Petals
1 c Curly
Pods, Gold
1/2 c Kesu
Flowers, Burgundy
1/2 c Bora
Flowers, Cranberry
1/2 c Palbosa (Cupid
Pods) Cranberry
1/2
c Sandalwood
chips, yellow (fixative)
1/8 oz
Ylang Ylang fragrance
oil or 10 to 20 drops of Ylang Ylang essential
oil
Mix the
fragrance with Sandalwood
chips, and let it blend overnight, covered. Combine the dry
ingredients,
and add the Sandalwood/Ylang Ylang mixture. 2/00
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| HOLIDAY
PINE CONE POTPOURRI |
8
lbs (approximately) Pine Cones (any type of cones or pods)
3/4 oz
Bayberry Fragrance
Oil
1/4 oz
Cinnamon Fragrance
Oil
1/4 oz
Clove Fragrance
Oil
1/4 oz
Orange Fragrance
Oil
1/8 oz Bay
Essential
Oil
Use a
30 gallon trash
bag 3/4 full with cones. Sprinkle the oils over the cones, mixing them
so that the oils are distributed evenly. Fasten shut near the top of
the
bag, leaving room to jiggle and mix the cones
around occasionally, for a few days 'til the scents are blended.
Display
in decorative
baskets or bowls along with, for color and variety, long cinnamon
sticks, tangerines or pomegranates, cedar
tips, or your own cut evergreen tips. Or keep by the fireplace and
toss in for a quick burst of scent. 8/92
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| PUMPKIN
SPICE POTPOURRI - Featured in Better Homes and Gardens' Floral and
Nature Crafts magazine, 11/96 issue |
3 c Windmill
Pods, Orange
2 c Kesu
Flowers, Natural
2 c Chili
Peppers (dried)
2 c Spina
Cristi
1 c Tilia
Flowers
1 c Curly
Pods, natural
1 c Lotus
Pods, mini
1 c Acorns
& "hats"
(optional)
1 c Corn
Husks, torn into narrow strips, 1 to 3" long (optional)
1 c
light-colored seeds
(pumpkin seeds, pistachio shells)
1/2 c Mace,
whole
6 whole Nutmegs,
cut in half
1/4
c Ginger
Root Slices or Pieces
12 Tonka
Beans, 6 cut in half
1/2 Vanilla
Bean or 10 drops of Vanilla
or French Vanilla Fragrance Oil
Pumpkin
Spice Fragrance Oil
10 to 20
3" or 6" Cinnamon
Sticks
10 to 15
Chinese Lanterns
(sometimes called Japanese Lanterns)
Slit
Vanilla Bean piece
and scrape out the tiny seeds. Combine with Tonka Beans and Ginger Root
slices in non-metallic container. Add the oils and mix well, cover and
set aside or overnight to blend the scents. Add first potpourri
ingredient
to a large non-metallic container, add fixative/scent mixture and mix
well.
Add each ingredient, mixing with hands after each one, to distribute
the
scent. Top with Cinnamon Sticks and Lanterns. Keep covered when not "in
use". 3/96
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| SUMMER
PEACH POTPOURRI |
2
c Bay
Leaves
2 c Blue
Larkspur (Calcatrippae) Flowers
1-1/2 c Mace
1 c Uva
Ursi Leaves
1 c Windmill
Pods, Orange
1 c Kesu
Flowers, Natural
1/2 c Ginger
Root Pieces or Slices
1
c Oak
Moss
1/2 c Deer'sTongue Leaf
3/4 oz Georgia Peach
Fragrance Oil
8 Cinnamon
Sticks, 6"
6 Preserved
Magnolia
Leaves
1 Peach,
sliced and
dried (cut a peach in half, remove pit, slice thinly, then air dry or
use
a dehydrator)
Combine
Moss, Deer's Tongue Leaf
and add Peach Fragrance. Cover and set aside for several hours to
absorb
the oil.
Combine
first 7 ingredients
and add the fixative/fragrance mixture, mix well and age for a week or
two.
Display
suggestion:
Pour into a large clear glass bowl and arrange the Cinnamon Sticks,
Magnolia
Leaves and dried Peach slices on top. To preserve the scent, cover with
Saran wrap when not using. 5/96
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| MORNING
DEW SACHET |
1 c
Jasmine Flower Petals
1/3 c Coriander
Seed, ground (can use mortar and pestle)
2/3 c Peppermint Leaves,
crushed
2
T Vetiver
Root
2 T Calamus
Root
2 T Oakmoss,
cut
1 T Benzoin
Gum Powder
10 to 20
drops of
Bitter Orange Essential Oil (Sweet
Orange, Grapefruit,
Tangerine,
Mandarin
or Lemon
may be used in place of Bitter
Orange)
Combine
and let the fixative
and oil mixture blend overnight. Combine with the first three
ingredients
and fill sachet bags. 9/3/94
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