English Rose Pot-Pourri

Name: English Rose Pot-Pourri
Cuisine: British
Ingredients: 1 drop rosemary oil; 3 drops of attar of roses or rose oil; 3 drops of attar of roses or rose oil; 25 g (1 oz) orris root powder; ½ cup dried rosebuds; 1 drop of geranium oil; 1 cup dried rosemary flowers; 2 cups dried lavender flowers; 4 cups dried rose petals; 1 tablespoon cloves, bruised; 1 tablespoon allspice berries, coarsely crushed; 1 cinnamon stick, broken into small pieces; 1 cup dried rose-geranium leaves

Preparation info

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Roses are the easiest of flowers to gather and dry. My mother gathers rose petals all summer so that by the autumn she has a good supply of ingredients for this traditional pot-pourri.

Ingredients

4 cups dried rose petals
2 cups dried lavender flowers
1 cup

Europe
United Kingdom
Main course
Gluten-free
Mediterranean
Vegan

Method

Measure all the ingredients except the rosebuds into a large bowl and gently mix together with a wooden spoon. Cover with cling film and leave in a warm place for 1-2 weeks, stirring every day, until the scents have combined.

Spoon into one large or several smaller pots or bowls and sprinkle the rosebuds on top.