15 Apr Wed 2009
HALF CENTURY POTPOURRI (Moist)
Soon the fragrant flowers for will be blooming, it is a perfect time to make this wonderful blend to keep in a crock. It is said that this old recipe and will keep its fragrance for 50 years, with the addition of a bit of brandy every couple of years or whenever the mixture dries out. This is not a pretty mixture, but the AROMA!
3/4 cup salt (non-iodized)
Crush the following 3 items:
3 bay leaves, 1/4 cup allspice, 1/4 cup cloves,
1/4 cup brown sugar
1 TSP. orrisroot powder
1 quart partially dried rose petals
2 cups mixed, partially dried, fragrant (jasmine, lavender, orange blossoms, violet, etc.),
1 cup dried fragrant leaves (rose geranium, bee balm, lemon verbena, etc),
2 TSP. brandy.
Mix together the salt, bay, allspice, cloves and sugar.
Blend flower petals and leaves with Orris root. Place some of the petal mixture in a large crock and sprinkle with the salt mixture. Continue alternating layers of petals and salt, ending with salt. Add the brandy, weight down with a plate. After thoroughly mixing every day for month, pour into small containers.