Smile For Today ~
From The Country Diary Company: A Recipe For Potpourri
For the best, most fragrant potpourri, pick well-scented flowers fresh, in the morning after the dew has dried. Remove all the petals and spread them in a thin layer cheesecloth. When the petals are dry and flexible like soft glove leather, put them on a sheet of newspaper to complete their drying. Mix the petals and add a scent fixative such as a little fruit peel or some herbs or spices. Sweet basil, mint, bay, lemon balm and marjoram are particularly good herbs for potpourri. Store the mixture in glass jars for several months, and shake the jars occasionally. The longer they remain in jars, the stronger their fragrance will become. When matured, potpourri can be used in organdy or taffeta sachets, or kept in a potpourri jar which as a special pierced lid.
