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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A lovely lemon verbena scented potpourri for scenting a room, or for sachets. Makes a lovely gift presented in a pretty tin. Adapted from Kitchen and Herb Gardener by Richard Bird and Jessica Houdret. Ingredients:
dried peel of one lemon |
2 cups dried lemon verbena leaves |
1 cup dried chamomile |
6 inches cinnamon sticks, crushed |
1 cup dried calendula flowers |
1 teaspoon orrisroot powder |
2 -3 drops lemon verbena essential oils (optional) |
Directions:
1. Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp.
2. Mix all the ingredients together.
3. Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally.
4. Use to scent a room, or for sachets. Add more essential oil as the smell fades.
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