DIY Potpourri
One of my favorite things about the holidays when I was a child was walking into the kitchen and smelling the potpourri simmering on the stove. Warm fragrant wafts of cinnamon, cloves and grapefruit floated through the air, and the smell traveled to my nose and enticed me of the festivites to come. Slowly but surely, as was typical of the 80’s, the stovetop potpourri became a bowl on the table of jumbled flowers, and pods…with fragrant oils on top. The natural had left the building, and been replaced with synthetic.
Potpourri was created in the 12th century for the purpose of freshening rooms in castles for the people of that time. Spices, herbs and fruits were placed in huge cooking pots after the meal tasks of the day had been completed.
This year, I wanted to bring back the potpourri that I had known as a child, but with the modern convenience of being able to place it in a bowl or on the table, and not boil it over the stove.
So here is Liferoot’s rendition of a childhood memory with a fresh garden twist :) Enjoy!
Potpourri Recipe
Things you can add, but aren’t limited to:
Various Citrus (Lemons, Limes, Oranges, Grapefruit), Apples, Pears, Pomegranates Sliced thinly. Really any left over fruits from harvest will work. :)
Whole Cinnamon Sticks, Whole Cloves, Star of Anise, Cinnamon Oil, Clove Oil
Fresh or Dried Herbs such as sage, lavender, mint, rosemary.
Directions:
Make sure all fruit and herbs are dried. You can do this with a dehydrator, a low-temp oven setting, or air dying (this takes a couple of weeks).
Mix all ingredients together, add essential oils (if wanted).
Package up in ziploc bag, or other sealed container or box.