Herbies Spices Recipes
A pot pourri varies depending upon what scented flowers and leaves you have available. Suitable fresh flowers and leaves, such as lemon verbena, rose, scented garanium leaves, gardenia, and daphne can be gently dried on layers of paper towel in a barely-warm oven.
4 cups dried rose petals
45g Herbie's Spices Sea Salt, ground
100g Herbie’s Spices Lavender Flowers
50g Herbie’s Spices Rosemary Leaves Whole
45g Herbie’s Spices Orris Root Powder
5g oil of geranium
5g oil of lavender
2 Herbie’s Spices Cinnamon Quills Whole
3 teaspoons Herbie’s Spices Cloves Whole
3 teaspoons Herbie’s Spices Nutmeg Ground
5 teaspoons Herbie’s Spices Coriander Seed Whole
Combine rose petals with salt, cover and leave, turning occasionally, for 5 days.
Add other dried scented leaves and flowers as available (scented geranium, jasmine, orange blossoms, violets etc).
Mix orris root powder with oils and stir well to combine.
Add powder and whole spices to flowers, cover and leave for 3 weeks, stirring occasionally.
Place in open bowls; stir frequently for aroma.