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Potpourri recipes

Started by Tami MacLeod, May 29, 2008, 05:32:32 PM

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Tami MacLeod

Orange Spice Potpourri
This recipe uses 1 pound of each ingredient and will make about 52 snack size Ziploc bags. Cost: $55.00 = $1.06 per bag

1 pound Orange peel (Dime Size)
1/2 pound Lemon peel (Dime Size)
1 pound Whole Star Anise
1 pound Small Cinnamon Sticks (1 inch)
1 pound Whole Allspice
1 pound Whole Cloves
4 ounces Fixative Orris root, Cellulose Fixative
1-2 ounce bottle with dropper of Orange, Cinnamon, or Christmas Oils.

If making a small amount, use a jar. If making a larger amount, use something that you don't mind having the aroma in forever. When I make this orange spice potpourri, I use a plastic shoe box container. When finished I can put my craft supplies in it and whenever I open it I get the most wonderful aroma.

Mix together all ingredients except the oil. After mixing, add the oil by dropping it onto the potpourri. Trying to get as much as possible of the oil on the fixative. Continue to mix as you drop the oil into the potpourri. Use 1/2 of the oil. Check the aroma by smelling 2 or 3 days later; you can always decide to add more oil.

Let the orange spice potpourri sit for 2 to 3 weeks in a cool dark spot. Stirring every couple days. When finished bag up and label. I use Ziploc snack bags and make labels using address labels on my computer.

Remember you can make as little or as much as you want with the recipe above -- just add and adjust to your liking. Good Luck

Tami MacLeod

Purple Haze


1 cup dried Lavender  (purple)
7-8 drops Lavender essential/fragrance oil
2 tablespoons dried Orris Root
1/2 cup pink Carnation flower heads
1/2 cup (bright yellow) Lemon Marigold flower heads
1/4 cup (pale green) Lamb's Ears leaves

American Dream


1/2 cup (blue) Delphinium blossoms
1 cup dried (red) Rose buds
1/2 cup (white) Pearly Everlasting
1/2 cup (blue) Statice
2 tablespoons dried Orris Root

Citrus Delight

2 tablespoons dried orris root
5 tablespoons Bearberry leaves
6-8 drops lemon essential/fragrance oil
1/2 cup dried Yarrow blossoms
1/2 cup Lemon verbena
1/4 cup dried Safflower flowers
1/4 cup orange peels finely sliced & dried

Wild Flower Fields


1/4 cup dried Elder Flowers
2 tablespoons dried Orris Root
1/4 cup Chamomile flower heads
1/4 cup Bearberry leaves
1/2 cup Calendula (Marigold) flower heads
2 drops Lavender essential/fragrance oil

Orris root helps to preserve the fragrance of the herbs and flowers, it has little scent of its own so it is a good base to use in your potpourri mix. Orris is made from the dried root of the Florentine Iris.
Use 1-2 tablespoons of the dried orris root per cup of dried potpourri mix.

Tami MacLeod

Spicy Simmering Potpourri

    * 1 oz. can cinnamon sticks, broken into small pieces
    * 1 (1.12 oz.) can whole cloves
    * 1 (1.25 oz.) can whole allspice

Mix all ingredients in Ziploc bag or airtight container. Place 1 heaping teaspoon to 1/2 cup of water in simmer pot and heat.

Fruity-Fresh Simmering Potpourri

    * 1 lemon
    * 1 orange
    * 3-3 inch cinnamon sticks
    * 6 bay leaves
    * ½ cup whole cloves

Cut lemon and orange into slices or place in pot or slow cooker or saucepan. Cover with water and then top with a few bay leaves, whole cloves and cinnamon sticks. Cook on low heat. You can refrigerate and reuse any leftovers.

Christmas-y Simmering Potpourri

    * 3 cinnamon sticks
    * 3 bay leaves
    * 1/4 cup whole cloves
    * 1 teaspoon ground cloves
    * 2 tablespoons dried lemon peel
    * 2 tablespoons dried orange peel
    * ½ teaspoon ground nutmeg

Mix all ingredients and store in Ziploc or airtight container. I'd use 1/3 mixture at a time (making sure I get one cinnamon stick and one bay leaf). Place your potpourri–along with about a quart of water–in a medium saucepan or slow cooker. Simmer on low heat, adding water as needed.