Katies Craft Recipes

ROSE POTPOURRI

6 oz. dried rose petals 1 oz. dried lemon verbena leaves (or lemon balm) 1 oz.dried bay leaves 2 cinnamon sticks (6" total) 1 oz. dried orange rind (peeled very thinly) 1 oz. powdered orris root 3 drops rose oil Whole dried decorative flowers, your choice

Place rose petals and lemon verbena in a large bowl.  Crush bay leaves, cinnamon sticks and rind, and add to the bowl.  Add orris root and stir together.  Add rose oil, a drop at a time, stirring after each addition. When potpourri is well-mixed, place in plastic bags and let ripen for about six weeks, shaking frequently.

LAVENDER POTPOURRI

8 oz. dried lavender flowers 1 oz. powdered orris root 4 drops lavender oil Purple and blue dried flowers, as desired MIX TOGETHER AND LET RIPEN, AS DIRECTED FOR ROSE POTPOURRI

KITCHEN POTPOURRI

8 oz. dried lemon verbena leaves 4 oz. dried rose petals 1 Tbs. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves 1/2 oz. powdered orris root 3 drops oil of cinnamon Whole spices, such as allspice, nutmeg, cloves, cinnamon bark and star anise, as desired. MIX TOGETHER AND LET RIPEN.

LEMON ROSE POTPOURRI

8 oz. dried and crumbled rose cake 1/2 oz. dried lemon verbena 1/2 oz. dried lemon-scented geranium leaves 1/4 oz. dried lavender flowers 1/4 oz. dried rosemary 1/2 oz. dried and crushed lemon peel 1/2 oz. ground cinnamon 1/2 oz. ground cloves 1/2 oz. ground allspice 2 oz. powdered orris root MIX TOGETHER AND STORE IN COVERED CONTAINER.

Let me know what you think

EMAIL me

PEOPLE WHO HAVE VISITED